• 경영과학
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• 제28권1호
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• pp.61-74
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• 2011

Not only the preference data but also the similarity data can be used for developing effective marketing strategies. Hahn et al.[10] proposes a methodology of representing a brand(focal brand)'s competitors in a single map called the Preference-Similarity Map, according to their relative preference to and similarity with the focal brand. They also proposes a way to derive the relative preference and similarity values from the survey collecting the choice data from differing choice sets. This study identifies the limitations of the preference and similarity measures proposed by Hahn et al.[10] and shows how these measures can be revised. This study also proposes how to implement the revised measures and analyze brands' positioning strategies. Based on the results of the previous studies on the effect of inter brand similarity on brand evaluations, this study assumes that it is important to analyze how much a specific brand is preferred to its close competitors when evaluating the effectiveness of the brand's positioning in the market. This study applies the proposed measures to the data used in Hahn et al.[10] and also show how the proposed measures are related to the parameters of the choice model proposed by Batsell and Polking[1].

• Journal of the Korean Data and Information Science Society
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• 제18권3호
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• pp.659-668
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• 2007

Collaborative filtering approach for recommender systems are now widely applied in e-commerce to assist customers to find their needs from many that are frequently available. this approach makes recommendations for users based on the opinions to similar users in the system. But this approach is opened to users who present their preference to items or acquire the preference information form other users, noise in the system makes significant problem for accurate recommendation. In this paper, we analyze the relationship between the standard deviation of preference ratings for each user and the estimated ratings of them. The result shows that the possibility of the pre-filtering condition which detecting the factor of bad effect on the prediction of user's preference. It is expected that using this result will reduce the possibility of bad effect on recommender systems.

• 영재교육연구
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• 제13권2호
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• pp.57-71
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• 2003

본 연구는 과학 영재들이 생각하는 '20년 후의 자화상' 분석을 통해 그들이 바라는 미래 직업 선호 또는 희망, 그 이유, 그리고 그에 대한 확신 등을 조사하고자 하였다. 과학 영재들의 미래의 희망 직업에 대한 조사에서는 자신이 속한 과학 영재분야와 관련된 직업은 29.2% 정도에 지나지 않았으며, 의사나 한의사 등 의학 계통에 종사하고자 하는 비율이 32.6%로 가장 많은 것으로 조사되었다. 과학 영재들이 자신의 미래의 꿈의 실현이나 직업에 대한 확신 또는 자신감을 갖고 있는 비율은 전체의 74% 수준이었다. 미래의 자신의 직업을 선택한 이유는 첫 번째가 사회 봉사와 국가 발전에 기여하기 위한 것이었으며, 다음으로는 생활의 안정을 꼽고 있었다. 우수한 능력을 소유한 영재들이 과학관련 분야를 선호를 증가시키고 그 미래에 대한 자신감을 더해주며 영재성을 발휘하여 국가적으로 기여할 수 있도록 하기 위한 국가적, 사회적, 교육적 노력이 필요하다.

• 한국조리학회지
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• 제13권4호
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• 한국식품조리과학회지
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• 제14권2호
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• pp.133-139
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• 1998

The aim of this study was to assess University students' consumption pattern of Korean rice cakes and to analyze the preference of Korean rice cakes by their demographic backgrounds. The results of this study will be useful information for systematic development and wide distribution of Korean rice cake as a traditional Korean food. A self completed survey of 392 University students in Seoul was undertaken and detailed information was collected. The survey questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Approximately half of the students were male (52.6%) with the average age of 21.1 years old. Most of the respondents (92.3%) were from nuclear families. The consumption frequency rate showed that 38.8% students had Korean rice cake once or twice a month followed by once a week (29.8%), once per six months (21.7%), and once per two months (8.2%). Ingeolmi received the highest preference score (4.15), whereas Duteopteok had the lowest score (0.18). The correlation coefficient for paired samples between students' preference of Korean rice cake and their knowledge of them was 0.827, showing statistically strong positive correlation between them.

• Journal of the Korean Data and Information Science Society
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• 제17권3호
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• pp.717-726
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• 2006

This study is to investigate the MAE of prediction value by collaborative filtering algorithm originated by GroupLens and improved algorithm. To decrease the MAE on the collaborative recommender system on user based, this research proposes the improved algorithm, which reduces the possibility of over estimation of active user's preference mean collaboratively using other user’s preference mean. The result shows the MAE of prediction by improved algorithm is better than original algorithm, so the active user's preference mean used in prediction formula is possibly over estimated.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 한국산림과학회지
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• 제104권4호
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• pp.685-696
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• 2015

본 연구는 국립공원의 아름다운 풍경사진을 모집단으로 분류한 22개의 아름다운 산림풍경 유형을 유형별 사진의 매수 비율과 인문자원 유형의 제외 등을 통해 선발한 10개의 풍경유형에 대한 선호경향 도출과 이미지 분석을 위해 실시되었다. 풍경유형의 선호도 평가는 편차치(Z척도)와 일대비교법을 사용하였고, 풍경유형의 이미지 분석은 SD법을 사용하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 편차치와 일대비교법에 의한 풍경유형의 선호도 평가 결과, 각 풍경유형의 요소 및 특성이 다름에도 불구하고 대체로 유사한 경향을 나타내어 평가 결과의 일관성을 확인할 수 있었다. 분석 결과, 임내풍경, 계곡과 바위와 같은 풍경에 대한 선호도가 높게 나타났고, 다음으로 능선 풍경, 기암봉우리의 암릉, 폭포와 절벽 풍경에 대한 선호도가 높았다. 한편 고사목 군락의 풍경은 가장 낮게 평가되었다. 둘째, SD법에 의한 풍경유형의 이미지 평가 결과, 요인 1 '신비로운 매력', 요인 2 '화려한 색감', 요인 3 '생동감 다양함'으로 구분되었다. 각 요인에 대한 풍경유형의 분포를 살펴보면 '신비로운 매력'의 이미지는 능선 풍경으로부터, '화려한 색감'의 이미지는 색으로 표현되는 계절감으로부터, '생동감 다양함'의 이미지는 물과 단풍, 기암봉우리의 동적이고 다양한 변화로부터 기인한 것으로 확인되었다.

• 교육시설 논문지
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• 제23권6호
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• pp.3-10
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• 2016

University campus is confronted with a variety of educational circumstances. U-Campus and the changes in students' academic activities demand a remodeling of university campus. The purpose of this study is planning direction for a remodeling space in university. This study in particular focus on indoor student lounges for the students. A survey asked students about a preference of indoor student lounges. Four preferences; the physical characteristics, preference of furnitures and lighting, preference of behaviors and preference of space programs are classified through the analysis on advanced studies. The results show not only students' preference but also a preference of each four different departments students; Social science, Physical education, Natural sciences and Engineering. In conclusion, this study will suggest a concrete plan for the future direction of the indoor student lounges at this point increased the importance of the university indoor student lounges.

• 유통과학연구
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• 제12권9호
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• pp.53-63
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• 2014

Purpose - The rapid spread of SNS and increase of SNS users have heralded great changes in the tourism industry. Therefore, this study focused on how SNS characteristics- usefulness, convenience, interactivity, and intimacy - influence diffusivity, reliability and, consequently, user's preference for tourist attractions. Research design, data, and methodology - This study is designed not only to collect data with a questionnaire survey but also to test hypotheses with SEM by SPSS 18.0 and AMOS 18.0. Results - Usefulness, interactivity, and intimacy positively affect diffusivity, whereas convenience does not positively affect diffusivity. In addition, intimacy has a negative influence on reliability. However, diffusivity and reliability have positive impacts on the preference for tourist places. Conclusions - Certain characteristics of SNS facilitates the spreading of SNS tourist information. Usability and interactivity have positive impacts on the reliance of tourist information. Better communication can enhance the reliance of travel information. The influence of spreading tourist information has a positive influence on its reliance. Extension and reliance can have positive effects on the preference for tourist attractions.