• Journal of the Korean Institute of Intelligent Systems
• /
• v.10 no.4
• /
• pp.299-303
• /
• 2000

The goal of the information retrieval system is to search the docments which the user wants to obtain in fast and effiecient way. Many information retrieval models, including boolean models, vector models and fuzzy models based on the trasitional fuzzy set theory, have been proposed to achieve these kinds of objectives. However, the previous models have a limitation on the fact that they do not consider the users' preference in the search of documents. In this paper, we proposed a new extenced fuzzy information retrieval System which can handle the shortcomings of the previous ones. In the proposed model, a new similarity measure was applied in order to calculate the degree among documents, which can expliot the users' preference.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.230-238
• /
• 2011

The purpose of this study was to identify the determinants of traditional food perception, by taking the generation effect into account. This study also analyzed the preference patterns of traditional snacks and the strength as well as direction of improvement for traditional foods. Data were collected from 304 housewives living in the Baeong-Nyeong-Do island. Regression analysis showed that the determinants of traditional food perception varied depending on the generation of housewives. In the 30s age subgroup, income and family type were significantly related with the degree of traditional food perception. In the 40s age subgroup, household income, education, and hometown location were significant, whereas household income, family type, number of years of life spent in the Baeong-Nyeong-Do island, hometown location were the significant factors in the 50s and 60s age subgroup. The results of factor analysis showed that there were three preference patterns of traditional snacks. The results of chi-square analysis proved that foods for strength, and direction of improvement for traditional foods were different among the generation groups. In this article, similarities and differences between determinants of traditional foods, the strength and direction of improvement for traditional foods are discussed, and their implications for nutritionists as well as food marketers are provided.

• Journal of Families and Better Life
• /
• v.19 no.5
• /
• pp.147-166
• /
• 2001

The Purpose of this study was 1) to analyse the attitudes about Elderly Assisted Living (EAL) among urban Korean 2) to consider the policy implications for elderly communal housing. The research methods used were 1) social survey research with questionnaire to find attitudes and preferences about EAL among potential elderly client in Seoul, Korea 2) interpretative suggestion for appropriate policy implications to facilitate developing EAL in urban Korea. A questionnaire was used to find attitudes/preferences about EAL was adapted from the results of the review about communal housing in the UK. The survey was undertaken from September to October, 2000 in Seoul, Korea. Data was collected from 413 subjects and analysed using various statistical techniques. From the results, location should be differentiated into urban type and suburban type. The urban type would prefer around 5 stories multi-family house style with elevator and suburban type would prefer single detached house style with shared garde. The most preferred characteristics found by factor analysis were factor I named as communal facilities and environment(the items belong to factor I was neighbour environment, communal spaces and facilities, heating system, and elevator). The most important advantages of EAL were social activities and convenience. The most salient disadvantages of EAL were difficulty of family contact. The higher the occupational status and income, the lower the preference for the characteristics of EAL with a preference for finding appropriate living arrangements in present housing market. But the higher the educational level, the higher the degree of preference for the characteristics of EAL.

• Journal of the Korean housing association
• /
• v.17 no.6
• /
• pp.159-168
• /
• 2006

The purpose of this study was to analyze the preference and needs of leisure facilities of residents living in apartment complexes. The questionnaire survey was conducted in the selected apartment complexes, and 676 responses were used for data analysis. The statistical techniques used for data analysis included frequencies, percentage, mean, $X^2$-test, and multiple regression. The major findings were as follows: 1) Subjects needed the diverse leisure facilities such as sports center and resident's self government facilities. And they needed diverse facilities for sports. 2) In terms of location, they needed leisure facilities which was closer to their house. 3) The degree of satisfaction of leisure facilities was lower than neutral. The satisfaction of leisure facilities related with diversity of leisure facilities and program, and poor environment. 4) It was found that the respondents preferred safe and various leisure facilities, and the leisure facilities were exclusively used for the residents only, and the use by non-residents should be charged at the expense. Also, respondents were willing to pay additional fee for the better quality of leisure facilities, and sports leisure facilities congregated in one building were highly desirable.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.69-76
• /
• 1996

This study examined the distinctive character and level of preference of SsookGae-Dduck which was produced with making 2, 3, 4, 5% of difference, adding 30% mugwort. In the sensory evaluation for SsookGae-Dduck, the bitterness, hardness and flavor were highly evaluated as the amount of mugwort powder was increasing. The sweetness and color showed the highest number in the adding group of 2% mugwort powder. In the being moistness degree, the 30% adding group of mugwort was the highest one, and 3% adding group in the mugwort powder. And the chewiness was highly marked in the adding group of 30% mugwort, and 5% adding group was highly marked in the mugwort powder. In the mechanical evaluation of SsookGae-Dduck, the hardness and adhesiveness were highly marked in the adding group of 5% mugwort powder, the adding group of 4% showed the highest number in the springiness, cohesiveness, gumminess and chewiness. Through these all studies, the mugwort powder should be used in the multi way of our food life and it was really necessary to be studies and to be taken interest in this area constantly.

• Journal of the Korean Dietetic Association
• /
• v.12 no.3
• /
• pp.235-242
• /
• 2006

The purpose of this study of was to provide basic data for preparing event menus to increase customer's satisfaction by investigating university students' participation and preference for the event menus in the foodservice operations. The questionnaires were distributed to 300 customers from August 1 to 31, 2005. 88.0% of the questionnaires were analyzed. Statistical analysis of data was performed using SAS package program(version 8.2) for descriptive analysis and $χ^2$-test, t-test, one-way ANOVA, Duncan multiple range test. The results of this study can be summarized as follows : 50.4% of the students have participated in foodservice operation's event and the average degree of the satisfaction was 2.67 out of 5. The type of the events customers have most frequently participated in were the national holiday·subdivisions of the season event(47.3%), the day event(34.1%), environment event(26.9%) and so on. In large classification, preferred were season event(85.2%), international food event(76.9%), and healthy food event(73.1%) and so on. In small classification, orgarnic food event(53.0%), summer fruits festival(41.3%), midsummer event(36.6%) and christmas event(34.4%) and so on. From now on, the event reflecting customers' expectation and requirement should be planned and implemented.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.29 no.2
• /
• pp.193-197
• /
• 2014

To investigate the degree of individuals' likability of insects, a survey was conducted with students and adults living in Korea. Overall, for insect-related questions, positive responses were higher than negative ones. Among the positive responses, the personal rearing of insects scored lower than others. The unconditional dislike of insects scored highest in the negative responses. A significant differences and correlations were found between males and females, students and adults, people experienced in insect-related events and those who were not. In particular, previous experience in insect-related events significantly influenced insect likability. Subjects preferred coleopteran and lepidopteran insects to others. However, this preference of insects differed by gender: Male participants preferred coleopteran insects to lepidopteran insects, while female participants preferred lepidopteran insects to coleopteran ones. No significant differences in the preference of insects were found by participants' job, residence, or experience in insect-related events. These findings suggest that gender is the most important factor to consider in selecting insects to be used as therapeutic tools in mental health care.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.6
• /
• pp.476-486
• /
• 2017

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having "a good reputation" and a high possibility for "globalization" were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in "because it is 'colorful', 'prepared sincerely', 'plated neatly', 'fresh' and 'comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.12 no.11
• /
• pp.5234-5251
• /
• 2018

It is well-known that virtualization technology can bring many benefits not only to users but also to service providers. From the view of system security and resource utility, higher resource sharing degree and higher system reliability can be obtained by the introduction of virtualization technology in distributed cloud. The small size time-sharing multiplexing technology which is based on virtual machine in distributed cloud platform can enhance the resource utilization effectively by server consolidation. In this paper, the concept of memory block and user satisfaction is redefined combined with user requirements. According to the unbalanced memory resource states and user preference requirements in multi-virtual machine environments, a model of proper memory resource allocation is proposed combined with memory block and user satisfaction, and at the same time a memory optimization allocation algorithm is proposed which is based on virtual memory block, makespan and user satisfaction under the premise of an orderly physical nodes states also. In the algorithm, a memory optimal problem can be transformed into a resource workload balance problem. All the virtual machine tasks are simulated in Cloudsim platform. And the experimental results show that the problem of virtual machine memory resource allocation can be solved flexibly and efficiently.

• The Journal of the Korea Contents Association
• /
• v.22 no.9
• /
• pp.322-327
• /
• 2022

Based on goal-achievement and embodied cognition theories, this research investigates how goal-achievement status, which is specified into goal under-achievement, achievement, and over-achievement, influences one's preference for the degree of hardness (vs. softness) in products. The results reveal that consumers who have not yet reached or who just met their goals compared to those who over-achieved their goals want their products (e.g., pillows, mattresses, chairs) to be firm rather than soft. Existing embodied cognition studies have mostly focused on how physical experiences affect consumers' judgments and product preferences, whereas this research shows that consumers can automatically pursue physical experiences according to their goal achievement status.