• 보건의료산업학회지
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• 제13권4호
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• pp.215-228
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• 2019

Objectives: The purpose of this study is to figure out that Facilitation education can affect significant improvement in sales staff's understanding of precise pharmacokinetics, benefits, safety, and side effects, etc. and eventually lead to increase in call after taking courses. Methods: Data utilized in this study was collected from 413 sales staffs who completed Facilitation course for 5 months. This study used statistical methodologies, paired t-test, exploratory factor analysis, and logistic regression model in order to identify change in Call and after Facilitation courses. Results: The result shows that there are statistically significant increases in CALL quality after Facilitation courses based on the result of pared t-test. Moreover, Facilitation education is more effective in average time of one-time detail than average number of visits per day and average number of doctors per day from the result of logistic regression. Conclusions: In order for MR in pharmaceutical company to improve CALL quality, the education for precise pharmacokinetics, benefits, safety, and side effects is necessary. In addition, various professional training required for detail, including disease education, Selling Skills education, and literacy education are essential. Therefore, Facilitation education would be desirable choice in terms of pharmaceutical marketing strategy.

• 패션비즈니스
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• 제14권6호
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• pp.84-99
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• 2010

The aim of this study is to understand the wedding planners' general perceptions on Hanbok as a ceremonial dress in wedding ceremonies. Moreover, the study explores the aesthetic understanding of wedding planners on Hanbok which both influences their choice of recommendation and purchasing decisions. In the process of organizing the structure of weddings for clients, planners have naturally acquired the position of being able to influence the sales of the Hanbok industry. Moreover, brides-to-be are heavily dependant on wedding planners in sketching the outlines of their whole wedding. Therefore, in order to analyze the opinions of both subjects, a research survey was launched which involved three hundred participants from two groups: first, wedding planners who were free lancers working in the Chungdam District, and second, wedding planners who were working for wedding consulting firms. The survey method was based on one precedent study, in which a preliminary survey was conducted by interviewing companies in the Hanbok industry and wedding consulting firms, and an additional survey in the form of questionnaires. The STATA 11.0 program was used for analyzing the recruited data for frequency analysis and cross-tabulations analysis on career. The conclusion of this research may be used as substantial preliminary data in prospering the Hanbok industry, enhance and newly shape its marketing strategies and the conclusion is as follows. 1. Wedding planners have a more profound understanding on Hanbok and prioritize the significance of formative constituents in the order of color, material, style, size, and decoration. 2. The prospects of promoting the image of Hanbok through wedding planners is promising. According to surveys, this goes to show that the persuasion of wedding planners have brought a positive effect on choice of Hanbok and as wedding planners become more specialized, their involvement in preparing Hanbok with brides is increasing. 3. Wedding planners believed that the main reasons why future brides do not select Hanbok as a ceremony dress are that the cost is too high relative to practicality and that there are not enough opportunities to wear them.

• 패션비즈니스
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• 제13권3호
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• pp.12-24
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• 2009

This paper aims to investigate if a total of 266 college students from Yanbian, China, and Korea's Jeonnam Province are satisfied with their face and body type, and to find out an image-development method, depending on body characteristics. For this, a questionnaire survey using the 5-point Likert Scale was conducted, and an SPSS program has been used for data analysis. Besides the descriptive analysis, crosstab analysis, t-verification, and frequency analysis have been conducted. As body shape, posture, costume, accessories and makeup play an important role in image formation, this paper intends to form positive ego through exact awareness of the body shape by providing base data to a set image-development strategy. Then, the result has turned out as follows: First, in terms of the body index (i.e., Rohrer index), both Korea's Jeonnam Province and China's Yanbian college students were included in a category of the mean value. In terms of satisfaction with their body shape, on the contrary, China's China's Yanbian college students were higher than Korea's Jeonnam Province college students. Second, male China's Yanbian college students were slightly higher than female China's Yanbian college students in terms of satisfaction with their facial shape. However, the male students showed no big interest in facial care. Third, in terms of facial shape, an egg-shaped face was the most preferred in both China's Yanbian and Korea's Jeonnam Province college students, followed by an inverted triangle-shaped face in China's Yanbian college students and a diamond-shaped face in Korea's Jeonnam Province college students, showing significant difference ($p{\le}.001$). Even though both college students live in Northeast Asia, their preference on facial shape turned out to greatly differ, which indicates their different social environments. This paper will be helpful in global marketing for college students who are the major consumers in the future as Korean-Chinese exchange increases.

• 한국식생활문화학회지
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• 제10권4호
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• pp.327-337
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• 1995

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

• 한국식생활문화학회지
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• 제29권4호
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• pp.342-347
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• 2014

This survey was conducted to investigate consumer preferences for branded and imported pork, including favorite cooking styles. Data were collected from a total of 252 consumers and analyzed. The results are summarized as follows. Consumers of branded pork showed a moderate preference "moderate" (54%). There was no significant difference in consumer preference for branded pork according to educational level or living area. However, there was a significant difference according to yearly income (p<0.05). Consumers in the high-income group preferred branded pork more than those in the low-income group. Most consumers did not like imported pork (64.6%). There was no significant difference in consumer preference for imported pork according to educational level or living area, whereas there was in the yearly income group (p<0.05). Whereas low-income consumers did not like imported pork, high-income consumers did. The royalty for purchasing of branded pork was shown "3.65" out of 5 points. Whereas there was no significant difference according to educational level, there was for living area and yearly income (p<0.05). Consumers living in large cities or having low income showed high royalty of purchase for branded pork. The royalty for purchase of imported pork was "2.08" out of 5 points. Significant differences for purchase royalty of imported pork were observed according to educational level, living area, and yearly income group (p<0.05). Consumers responded that they liked roasted pork (47.6%). Secondly, consumers liked stew (16.7%). There were no significant differences among various cooking styles in any of the groups.

• 한국식생활문화학회지
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• 제29권4호
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• pp.326-335
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• 2014

The purpose of this study was to investigate factors influencing sales of health functional foods by door-to-door saleswomen. A total of 450 women who worked as door-to-door salespersons in Seoul were enrolled. The survey questionnaire was composed of five parts as follows: general characteristics, factors related with door-to-door sales process, task education, competency required for door-to-door salespersons, and customer relationship beliefs. The survey was conducted in October 2011. Finally, data on 302 subjects were statistically analyzed using the SPSS 17.0 package program. Reason for sales of health functional foods (p<0.01), time required for sales promotion (p<0.001), difficulties during sales of health functional foods (p<0.05), satisfaction of task education (p<0.01), and failure of salesperson's memory as problems of task education (p<0.01) were significantly associated with sales of health functional foods. However, means of sales promotion, frequency and time of task education, and competency required for door-to-door salespersons were not significantly related with sales of health functional foods. Customer relationship beliefs did not show significant association with sales of health functional foods either. In conclusion, certain factors were associated with sales of health functional foods by door-to-door saleswomen. These results provide an understanding for sales of door-to-door health functional foods and provide basic information for preparation of task education for health functional food saleswomen and marketing.

• 한국식품조리과학회지
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• 제19권3호
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• pp.308-317
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• 2003

The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means cluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statistics show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food, at an expensive price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it wis found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality, price and type of food, and quality of service required by tourists dining at restaurants.

• 한국축산식품학회지
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• 제32권4호
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• pp.458-466
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• 2012

In this study, consumer preferences toward traditional cheeses were investigated with Tulum cheese sample which is one of the traditional cheeses of Turkey. Type of milk used for Tulum cheese making was identified as the most important factor, followed by Tulum cheese's texture, price, salinity, fat content, origin and flavour. The ideal Tulum cheese profile for the overall consumers was made with cow milk, a hard texture, a price of 20 TL per kg, a low salt cheese, a full fat cheese, the regional cheese which belongs to Izmir region and a mild-flavoured cheese.A cluster analysis revealed there were two clusters with different ideal product profiles. Cluster 1's ideal Tulum cheese comprised a soft texture, a mild-flavoured cheese, a cheese made with cow milk, a full fat cheese, a low salt cheese, the regional cheese which belongs to Izmir region and a price of 10 TL per kg. Cluster 2 differed from cluster 1 in that its ideal Tulum cheese was a hard textured cheese and priced at 20 TL per kg. The consumers in cluster 2 were less price sensitive than those in cluster 1. In addition to, the consumers in both segments are ready to pay extra money for regional Tulum cheese versus non-regional Tulum cheese. We found that the older ones were more willing to pay as compared to younger individuals. Young people are critical target consumers for Tulum cheese marketers. The findings on cluster 1's ideal Tulum cheese of this study could therefore provide guidance to marketing managers.

• 패션비즈니스
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• 제6권4호
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• pp.17-31
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• 2002

This study is, to the special company with corporate brand, to investigate the effect of its reputation, credibility and the similarity of business area on consumer's attitude toward its clothing products. It is another topic of the study to reveal statistical significance in comsumer's attitude when naming new product with two different brand strategy. The major findings of this study can be summarized as follows. First, there was positive relationship between corporate reputation and consumer's attitude toward new brand and also between corporate credibility and consumer's that. Second, corporate credibility is proven to be grown in proportion to company's reputation. In other words, a corporate credibility is grown with a corporate reputation. Third, the influence of similarity or fitness of business area has a positive effect on a attitude toward new brand. The case of use the new brand name, the variable had low effect on attitude toward new brand, comparing to the case of use the existing brand name but seems to be statistically significant. Fourth, comparing to the inclination toward company's product based on brand name, strategy of supporting brand extension is more effective than that of new brand name on evaluating company's reputation, credibility and the similarity of business area. Fifth, the similarity of business area and the interaction of brand name on the basis of the strategy of use the existing brand name(;brand extension strategy) and new one have significant effect on the inclination to a brand. When participating a new business, it is more effective that a company is extending its business where the similarity of business area is growing. For the case of low similarity, the brand-new strategy is proven to be effective.

• 한국식생활문화학회지
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• 제11권5호
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• pp.663-671
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• 1996

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (${\geq}$￦2,000) and mid-priced ( <￦2,000 and ${\geq}$￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (<￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.