• 한국조리학회지
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• 제23권3호
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• 한국의류산업학회지
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• 제13권1호
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• pp.44-54
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• 2011

This study aims to clarify the asset evaluation attributes of imported brands exclusively by department stores based on qualitative study. For the qualitative research, hands-on staff of the branch office who had at least 5 years experience in PB-related positions at one of the four domestic department stores(Lotte, Shinsegae, Hyundai, Galleria), and at least 20 years old adults who had purchased imported brand items exclusively by a certain department store(Shinsegae, Lotte) were included. The asset evaluation attributes of department store-exclusively imported brands were drawn up through the one-to-one in-depth interview method. As a result of qualitative study on the asset evaluation attributes of department store-exclusive importation brands, it turned out that there were 4 factors in view of business entity - stability, profitability, growth potential, and relationship, and that there were 6 factors in view of consumers - product quality, recognition, country of origin, image, preference, and reliability. In comparison with the existing preliminary study, it was notable that relationship in view of business entity, and country of origin in view of consumers were added to the asset elements.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제10권2호
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• pp.522-541
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• 2016

Network virtualization provides an effective way to overcome the Internet ossification problem. As one of the main challenges in network virtualization, virtual network embedding refers to mapping multiple virtual networks onto a shared substrate network. However, existing heuristic embedding algorithms evaluate the embedding potential of the nodes simply by the product of different resource attributes, which would result in an unbalanced embedding. Furthermore, ignoring the hops of substrate paths that the virtual links would be mapped onto may restrict the ability of the substrate network to accept additional virtual network requests, and lead to low utilization rate of resource. In this paper, we introduce and extend five node attributes that quantify the embedding potential of the nodes from both the local and global views, and adopt the technique for order preference by similarity ideal solution (TOPSIS) to rank the nodes, aiming at balancing different node attributes to increase the utilization rate of resource. Moreover, we propose a novel two-stage virtual network embedding algorithm, which maps the virtual nodes onto the substrate nodes according to the node ranks, and adopts a shortest path-based algorithm to map the virtual links. Simulation results show that the new algorithm significantly increases the long-term average revenue, the long-term revenue to cost ratio and the acceptance ratio.

• 식품보건융합연구
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• 제4권3호
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• 유통과학연구
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• 제21권11호
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• pp.103-111
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• 2023

Purpose: This research aims to study the selection attributes influencing the purchasing decisions of the MZ generation in online luxury stores and explores the moderating effects of consumer value. The research aims to validate the impact of reasonable pricing, brand reliability, product variety, comprehensive product information, and user-friendly interfaces on customers' decision to purchase products from online luxury stores. Research design, data and methodology: A survey was conducted with 101 participants, and data analysis included exploratory and confirmatory factor analysis, as well as covariance structure model analysis. Results: The findings reveal that brand trust, product variety, and information sufficiency significantly influence brand affect, which in turn influences purchase intention. Additionally, the study identifies that consumers prioritizing hedonic value are more influenced by brand trust and information, while those prioritizing utilitarian value are more responsive to factors like reasonable price, product variety, and ease of use. Conclusions: The study provides insights into the preferences and behaviors of the MZ generation, highlighting their digital proficiency, mobile-centric lifestyle, desire for product variety, price-consciousness, social media influence, and the availability of personalized shopping experiences as factors contributing to their preference for online luxury stores. These findings contribute to understanding consumer behavior and decision-making processes in the context of online luxury shopping.

• 대한교통학회지
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• 제18권4호
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• pp.19-30
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• 2000

환승은 대중교통 이용시 불가피하게 발생하여 승객에게 불편을 초래하는 통행저항(travel impedance)으로 작용하지만, 대부분의 기존 연구에서는 이를 제대로 고려하지 못하였다. 따라서 본 연구는 환승이 경로선택에 어떠한 영향을 미치는지를 살펴보기 위해서 서울시 지하철 이용자를 대상으로 선호의식(Stated Preference: SP) 및 현시선호(Revealed Preference: RP) 자료를 구축하여 분석하였으며, 차내시간, 환승횟수, 환승시간 그리고 에스컬레이터 유무의 가치를 추정하기 위한 모형식을 구축하였다. 연구 결과, SP분석과 RP분석의 결과가 조금씩 차이가 나지만 대체적으로 서울시 지하철 이용객들은 차내시간을 기준으로 할 때 환승시간은 1∼2배, 환승 1회는 10∼15분, 에스컬레이터 유무는 2∼4분의 가치를 부여하는 것으로 나타났다. 시장분할을 통해 통행특성별로 살펴본 결과 여자가 남자에 비해서 그리고 나이가 들수록 환승에 더 많은 가치를 부여함으로써 환승을 더 불편하게 느끼고 있는 것으로 나타났다. 또한 분석자료별로 차이가 있지만 귀가·하교 통행이 환승에 대한 저항이 크고, 출근·등교·업무 통행이 비교적 낮았다. 또한 통행시간 및 환승시간이 길수록 환승에 대한 저항이 크게 나타났다.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• 기술혁신학회지
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• 제8권1호
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• pp.135-153
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• 2005

With an explosive growth of internet and a change of consumer's demand, Post PC is emerging as a substitute for the existing desktop computer and laptop computer. Post PC is a new computer which is portable with wireless networking, cheaper than the existing PCs and specialized in the specific function that consumers want. Furthermore, the shape and the ability of Post PC are dependent on its specific function. The rudimentary Post PCs such as PDA, web-pad and smart-phone are already usable. And in the future, owing to the progress of technologies, the heterogeneity of relate companies and the low entry barrier, various Post PCs will be developed. In this paper, we analyze consumers' willingness-to-pay for Post PC with the attributes such as the portability, the speed of CPU, the data input method (using key board, or notepad etc), the size of monitor and price. To estimating consumers' willingness-to-pay for the attributes of Post PC, we apply a contingent ranking method, which makes the respondents rank hypothetical Post the portability, the speed of CPU, the data input method (using key board, or notepad etc),the size of monitor and price. To estimating consumers' willingness-to-pay for the attributes of Post PC, we apply a contingent ranking method, which makes the respondents rank hypothetical Post PC alternatives featuring various combinations of attributes, to a survey data collected in Korea. Using the estimated willingness-to-pay, we predict the shape and the ability of future's Post PC and draw policy implications for the national and company level R&D strategies.

• 한국의류학회지
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• 제29권9_10호
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• pp.1349-1358
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• 2005

Generally apparel products were recognized as an incongruent product type which direct search was needed for. But nowadays apparel products were ranked as a second product type next to electronics in sale amount of internet shopping mall. Therefore more detailed study on which attributes of fashion products are more successful and suitable in internet shopping mall is necessary. This study was executed to analyze common attributes of successful apparel in internet shopping mall on the basis of real sale data, and then to help internet apparel marketer plan marketing strategies more efficiently. Common attributes of successful apparel products in internet shopping-mall in terms of product, price and promotion attributes were identified. 240 products which were loaded in bestseller section of internet shopping-mall for 8 weeks from November to December, 2004 were analyzed. The results are as follows. First, products ratio for women ($76.7\%$) were higher than for men($18.3\%$). And the amount of each apparel product types purchased by consumers were ranked in the order of leather/fur coat, woven coat, inner wear, jacket, T-shirts, pants, training wear, suit, knit wear etc. and basic style dominated in $74.2\%$. General brands ($69.2\%$) that had price competitiveness were preferred to famous designer brand, national brand and PB brand. Preferred level of price was ten thousand to fifty thousand won. For promotion skill, in order of just one product, product adding promotion product and package set were preferred. Regular price, less than $50\%$ off and more than $50\%$ off price showed no difference in preference. Product planning strategy for internet apparel marketer was followed on the basis of these results.