• Proceedings of the Korean Information Science Society Conference
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• 2004.04b
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• pp.7-9
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• 2004

With the development of e-commerce and information access, recommender systems have become a popular technique to prune large information spaces so that users are directed toward those items that best meet their needs and preferences. In this paper, clustering technique is applied in the collaborative recommender framework to consider semantic contents available from the user profiles. We also suggest methods to construct user profiles from rating information and attributes of items to accommodate user preferences. Further, we show that the correct application of the semantic content information obtained from user profiles does enhance the effectiveness of collaborative recommendation.

• Asia Marketing Journal
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• v.5 no.2
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• pp.1-18
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• 2003

본 연구는 소비자의 제품 평가에 중요한 영향을 미치는 감각속성에 대하여 이를 평가할 수 있는 평가기준이 주어졌을 경우와 주어지지 않았을 경우 소비자의 선호도가 얼마나 일관적으로 형성되는지를 살펴보고, 이를 통해 형성된 선호도가 새로 유입되는 불일치 시장정보에 대해 어떠한 저항을 보이는지를 세 가지 유형의 시장정보를 통해 살펴보았다. 연구결과 감각속성을 평가할 수 있는 평가기준 정보가 주어진 경우 소비자들의 감각속성에 대한 지각이 제시된 평가기준을 활용하여 유사하게 이루어지고, 이에 따라 대상에 대한 선호도의 분산이 감각속성에 대한 평가기준을 제시하지 않았을 때보다 작음을 알 수 있었다. 또한 감각속성에 대한 평가기준이 제시되는 집단이 평가기준이 제시되지 않은 집단보다 평가기준을 활용함으로써 판단에 대한 확신을 가지게 되어 이후에 제시되는 불일치 시장정보에 대해 보다 저항하는 것으로 나타났다.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.1
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• pp.329-338
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• 2019

In this study, we analyze consumer preferences based on the agricultural box scheme attributes, and make a suggestion for business revival. We estimate the marginal willingness to pay (MWTP) for box scheme attributes using a choice experiment. Attributes include the bundle method, the delivery method, and price. To select an efficient model for statistical analysis, we evaluate the conditional logit model, heteroscedastic extreme value model(HEV model), multinomial probit model, and mixed logit model under different assumptions. The results of these four models show that the bundle method, the delivery method, and price are statistically significant in explaining the probability of participation in a box scheme. The results of likelihood ratio tests show that the heteroscedastic extreme value model is the most appropriate for our survey data. The results also indicate that MWTP for a change from fixed type to selection type is KRW 7,096.6. MWTP for a change from parcel service to direct delivery and cold-chain delivery are KRW 3,497.5 and KRW 7,532.7, respectively. The results of this study may contribute to the government's local food policies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1878-1885
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• 2013

The purposes of this study are to generate sensory profile, measure consumer acceptance, and determine liking and disliking factors of aseptic-packaged rice porridges (APRP). Five APRPs made by five different rice cultivars were used for this study. Twenty-one attributes were generated by trained panelists. Finally, 16 attributes were determined as descriptive terms for APRP. Each cultivar showed a different descriptive sensory profile. In a consumer acceptance test, there was no statistical difference (P>0.05) in the acceptances of the overall, appearance, taste, texture, viscosity, and rice particle texture among the 5 APRPs. SW52 showed the highest acceptance ratings in the overall, appearance, taste and texture, followed by SR. A total of 52% of consumers showed preference toward SW52 and SR. SW63 showed the lowest ratings and no consumer preference pattern. Consumers were divided into two groups by a cluster analysis; one was the consumers (C1) who liked APRP, and the other was the consumers (C2) who had a neutral stand in general. By correlating the results from descriptive analysis and consumer ratings from C1, liking and disliking factors for consumer acceptance were determined. The disliking factors were bitterness, feeling of surface, stickiness, metallic flavor, roasted aroma, and thickness. The liking factors were old cooked rice aroma/flavor. The disliking factors dominated in the determination of acceptability of APRP. Selecting rice cultivars that had low intensities of disliking factors is the key for APRP development.

• Journal of Distribution Science
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• v.12 no.2
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• pp.49-57
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• 2014

Purpose - Theorists and researchers in the area of customer satisfaction generally agree that product satisfaction intervenes between expectancy disconfirmation and various post-purchase cognitive states including attitude and behavioral intention. Studies in a variety of settings have supported the effect of expectation and its disconfirmation on satisfaction, but only a small number of studies address the cognitive consequences of satisfaction decisions and none report data on choice processes such as brand selection. This study examines the influence of satisfaction and its determinants on behavioral intention and product preference in eight coffee shops across the country. Generally it was found in both overall and summed attribute analyses that satisfaction was a function of expectation and disconfirmation, that intention was a function of satisfaction, and that preference was influenced by satisfaction and disconfirmation, the latter having the greater effect. Research design, data, and methodology - The main objective of this study was to assess the dimensions of consumer selection and satisfaction in choosing a coffee shop. In order to achieve this objective, a study of coffee shops across the country was conducted. This study comprised in-depth questionnaires distributed to coffee shop customers. A survey was conducted from September 1, 2011 to September 30, 2011, involving franchise coffee shop, independently owned coffee shop, and roastery coffee shop customers. Results - Hypothesis 1-1, which states that coffee shop choice attributes differ based on the type of coffee shop, is accepted. It has a significance level of 0.05, according to choosing properties of coffee shop by convenience of transportation, varieties of beans, residence of the owner (manager), information, and relationships. Hypothesis 1-2, which states that satisfaction with the choice factor differs depending on the type of coffee shops, is accepted. The P-values for cleanliness and varieties of beans were 0.04 and 0.00, respectively, and have a significance level of 0.05, according to the satisfaction with the chosen coffee shop. Hypothesis 2-1, which states that the importance of the choice attributes in coffee shop selections differs based on the demographic characteristics of the customers, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Hypothesis 2-2, which states that satisfaction with the choice factor will differ depending of the type of coffee shop, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Conclusions - This study has shown that intention to revisit a certain shop is most likely correlated to satisfaction in all cases. In order to offer subsequent developments for coffee shops, this study also identifies relations between customer satisfaction and selection by finding significant factors. In order to maximize customers' satisfaction, coffee shops should analyze and satisfy customers' needs and wants in terms of coffee service. While the findings do not generalize beyond the mall sampling procedure used here, we have hopefully identified a close approximation of the process of satisfaction decisions used by consumers generally.

• Journal of Internet Computing and Services
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• v.21 no.1
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• pp.137-146
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• 2020

VR(Virtual Reality), which has drawn attention as a major area in ICT, is currently being used in various fields, including medical care, movies and architecture. Although VR technology is used in various fields, contents are mainly developed by creators where needs of users are easily left out of consideration leading to failure in forming a consensus between UI(User Interface) and UX(user experience). To identify the consumer preference and attribute level of VR game content, which is responsible for the largest proportion of VR contents, this study was designed to examine the consumers' preference properties of VR game contents through a Conjoint Analysis and derive the relative importance and weightings of each group. The study collected 166 questionnaires over a total of three months from May to July 2019, 150 of which were completed (90.4%). Statistic analysis was conducted using SPSS Ver. 25.0. The results of the study showed that the genre of the game (42.6%), number of players (24.0%), price for payment (20.3%) and game planning (13.1%) were important attributes in choosing VR games. The optimal mix of attributes was derived with new games, RPGs, multi-play and medium price (22,000 KRW). Before mentioning technology in the expectations of users who use VR game content, which is the most preferred among VR contents, this study recognized the need to have a fun and new experience through VR game content. Therefore, it is expected that this will serve as a reference for consumer behavior of VR game contents and research on VR game contents development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.1020-1027
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• 2012

The purpose of this study was to investigate the priority of menu management by importance-performance analysis (IPA) of school foodservice menu attributes. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. From the 21 menu attributes, the factors of 'nutrition', 'educational effect', 'capability consideration', 'ease of quality management', 'efficiency', and 'preference of students' were induced from exploratory factor analysis. The levels of importance (p<0.01) and performance (p<0.05) of the 'nutrition' factor were significantly higher with nutrition teachers than school dietitians, while the importance of the 'preference of students' factor showed significantly higher score with school dietitians (p<0.05). As a result of gap analysis for IPA, only the 'efficiency' factor was located in the area where performance was higher than importance, whereas no menu attribute factors were included in the 'concentrate here' area by the usual IPA. Further analysis showed that there should be more effort to improve the performance of an 'educational effect' factor for a school foodservice menu.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.160-165
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• 2008

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.