• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.156-164
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• 2007

This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 pints), 'Korean food is nutritious and healthful food'(3.89 points), and 'Koran food consisted of grains and vegetables, and the cooking methods were developed specially'(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food,' 'taste of the food,' and 'quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients,' 'sanitary,' 'smell,' and 'freshness.' (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference,' 'experience,' and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'

• 동아시아식생활학회지
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• 제27권2호
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• 한국식품영양학회지
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• 제29권5호
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• pp.795-800
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• 2016

The objective of this study was to propose motivation for the analysis of consumer's purchasing behavior and willingness to pay for the new soymilk products in cooperative stores. We surveyed the purchasing behavior, willingness to purchase, willingness to pay, and impact factors on willingness to pay. The results indicated that most consumers drank soymilk more than once per week. The reasons for consuming soymilk were health, nutrition, and taste, in order. When purchasing soymilk, consumers considered environment-friendly, quality, country of origin, brand, and price, consecutively. Taste was also an essential quality factor. Thus, consumers showed some willingness to purchase new soymilk products. In addition, cooperative members considered environmental characteristics of raw material and improvement of preference for final product as more important than functionality or food additives. Differentiation of process and marketing strategies are required for the development of soymilk products for cooperative members.

• 한국응용과학기술학회지
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• 제36권1호
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• pp.73-83
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• 2019

본 연구는 코스메슈티컬 화장품과 메디컬 화장품으로 분류하여 각 구매 행동 차이 및 만족도를 비교 분석 하고자 하였다. 20대~50대까지의 성인 남 녀를 대상으로, 총 861부의 설문지를 배부하였으며, 코스메슈티컬 화장품과 메디컬 화장품을 구매한 경험이 있는 응답자 총 446부의 설문지를 최종 분석 자료로 사용하였다. 본 연구 결과, 코스메슈티컬 화장품과 메디컬 화장품에 대한 용어 인지도는 매우 낮은 편이었으며, 각 구매 행동에 통계적으로 유의한 차이는 없었다. 코스메슈티컬 화장품은 구매 선호도 요인 중 품질, 가격, 용기 디자인, 서비스가 만족도에 유의한 양(+)의 영향을 미치는 것으로 확인되었으며(p<0.05, p<0.01, p<0.001), 특히 품질에 대한 만족도가 가장 큰 것으로 조사되었다. 메디컬 화장품은 구매 선호도 요인 중 브랜드 이미지, 가격, 용기 디자인이 만족도에 유의한 양(+)의 영향을 미치는 것으로 확인되었으며(p<0.01, p<0.001), 브랜드 이미지에 대해 가장 큰 만족도를 미치는 것으로 조사되었다. 이와 같은 결과를 종합해 볼 때, 코스메슈티컬 화장품과 메디컬 화장품의 특징을 세분화 하여, 각 구매 행동과 선호도에 따른 차별화된 제품 개발에 힘써야 할 것으로 사료되어 진다.

• 디자인학연구
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• 제20권1호
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• pp.79-88
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• 2007

기업이 다른 어떤 방법으로 이미지를 쇄신한다고 하더라도 실질적인 제품의 정책과 조화를 이루는 제품의 색채 계획이 이루어지지 않는다면 그 상품은 신뢰를 얻을 수 없다. 즉, 제품의 색채는 제품의 기능과 용도, 형태, 재질 등의 제품의 특성에 종합적으로 관련되는 것으로서 제품의 중요한 품질로 여겨지기 때문이다. 많은 기업에서는 유행하는 색채나 미래의 소비 심리를 예측하기 위한 노력을 기울이고 있다. 그들의 노력을 따라가기 위해서는 기업들이 색채의 인프라를 구축하고 사회의 현상을 읽어낼 수 있는 능력을 키우며, 연령별, 소득별 등에 따른 소비자의 생활양식을 이해해야 한다. 본 연구에서는 젊은 세대들의 제품의 색채 선호 경향을 성별로 알아보고, 제품의 색채가 제품이미지와 제품태도에 미치는 영향에 대해서 실증적으로 분석하였다. 실험을 통하여 얻은 연구 자료는 SPSS/Win 12.0을 이용하여 빈도분석, 교차분석, T-test, One-Way ANOVA분석을 실시하였다. 본 연구에서 나타난 결과를 살펴보면, 제품의 색채에 따라 색채선호도, 제품이미지, 제품태도가 달라진다는 결론을 얻게 되었으며, 이러한 결과는 제품의 기능가치에 부가적인 감성가치를 형성하는 중요한 요소가 제품의 색채라는 점과, 특히 색채가 차지하는 비중이 큰 제품인 경우 소비자에게 미치는 영향을 사전에 조사하여, 소비자의 반응이 어떻게 달라지는지를 미리 점검하고 제품의 색채를 결정하는 것도 매우 중요하다는 시사점을 제시한다.

• 한국의류산업학회지
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• 제25권1호
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• pp.82-91
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• 2023

The children who are part of this study are compelled to wear masks at educational facilities for an extended period of time as they continue to be exposed to Asian dust, fine dust, and COVID-19. However, use of masks is currently causing them a lot of inconvenience. This study aimed to gather basic data for the development of a mask that is suitable and comfortable for children to wear. A total of 331 children aged 1 to 9 were investigated through their parents in terms of their lifestyle, mask wearing and purchasing status, mask preferences, mask inconvenience, and mask improvement. According to the survey on mask use, the proportion of children aged 1-3 years old and wearing ultra-small/XS masks, 4-6 year olds wearing small/S, and 7-9 year olds wearing small/S was the highest. More than 80% of children were wearing masks with a standard filter of KF80 or higher. The purchase criteria for children's masks were found to be excellent in terms of wearing comfort and meeting the filter standards. According to the survey on inconvenience of wearing masks, the majority of those surveyed expressed the need to develop children's masks of different sizes. Furthermore, they experienced various kinds of inconveniences from adult masks, such as the material quality and length of earring bands; it was deduced that these aspects need to be taken care of. The vertical folding type was the most popular in the mask design for children. Children have to wear masks for a prolonged period of time, but they are experiencing lot of inconvenience, which need to be addressed.

• 패션비즈니스
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• 제9권6호
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• pp.12-28
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• 2005

The purpose of this study is to help develop high quality brassieres with functionality and comfort, fitting adolescents' physical features during their growth period. This study conducts a comparative analysis of juvenile brassiere and adult brassiere to identify the problems of brassieres in the market. The raw data for this study was processed by SPSS 10.1. The results of this study are summarized as follows: 1. The results of this survey show that the girls' satisfaction of their breasts has correlations between breast protrusion degree and volume. The girls think that if they have protrusive breasts their breast volume is big, and their breast satisfaction level shows high. 2. The results show that the objective of brassiere wearing is to prevent breasts sag and rupture, make good breast shape, balance their entire body shape, and make beautiful outer garment line. Brassiere functions are to prevent jiggle of breasts, make a good body line, and cover the nipples. For the grader school students, they are wearing brassiere to make a good balanced body and as their breasts developed, they are wearing brassiere for beautiful body shape not just to cover up their breasts. 3. In regard to brassiere cup size recognition, as students have higher grade at school, they have better recognition abouxt their cup size. As they are better aware of their cup size, they have better satisfaction with their cup size. Therefore, choosing the right size of brassiere for their bust is very important. 4. Girl students' brassiere preference shows that 317 students (56.9%) prefer white for brassiere colors, following pink and flesh color. Their most preferred brassiere material is cotton (354 people, 63.6%) because cotton is not sensitive even for weak skin. For brassiere style, 273 students (49%) prefer round style, following spots and mold. Their most preferred brassiere style is stake. In addition, brassiere should not press their breasts because their breasts are developing during puberty period.

• 한국의류학회지
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• 제33권7호
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• pp.1038-1049
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• 2009

A hat is an important fashion accessory item for a total fashion coordination and the number of millineries is increasing in the current accessory market. This research provides basic information about the millinery in relation to consumer consumption behavior, preference, and satisfaction with hat products. A survey was conducted among 395 individuals age 20 and over who were quota sampled according to age and gender to investigate the differences between genders and different age groups. The collected data were statistically treated with the SPSS 12.0 program in terms of frequency, percentage, mean, standard error, cross tabulation, t-test, one-way ANOVA, and a Duncan-test. The results are as follows: 1. Respondents wear hats for ornamental purposes regardless of the season. They discard hats when they become out of style 2 to 3 years after the purchase. 2. In general, consumers prefer the baseball cap design among various hat product categories. Achromatic colors were the favorite color tone and the preferred material was woven cloth. 3. Consumers were most satisfied with colors and most dissatisfied with deformation after laundering. 4. There was a significant difference in preferences among the different age groups. Younger consumers were more concerned about individual image and style. Older consumers considered hats as a functional means such as protecting themselves from the sun. 5. There was a significant gender difference. Compared to males, female consumers were more concerned about the quality of sewing and colorfastness than male consumers.

• 한국의류학회지
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• 제32권10호
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• pp.1571-1583
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• 2008

The study aimed to investigate the actual condition of working clothes in the Changwon National Industrial Complex and to analyze the industrial workers' satisfaction with and preference to the working clothes in terms of the clothing performance and work motion factors. 1 major companies in machinery, automotive, industrial engineering, shipbuilding and rolling stock industries located in the industrial complex were selected as the subject firms. Approximately 900 workers responded to the questionnaire designed for the research and the results derived from the research were as follows. (1) The subject employees were divided into 4 work groups, i.e. the $1^{st}$ work group: managerial, general affairs, sales, production planning; the $2^{nd}$ group: quality assurance, material planning and distribution, product inspection; the $3^{rd}$ group: electric, facilities, machinery, vehicles; and the $4^{th}$ group: cutting, pressing, rolling, welding and coating. (2) The significant work environmental factors considered by all work groups were air ventilation, noise and dust factors and in particular, the most dissatisfied factors evaluated by manufacture workers were insulation, noise, dust and vibration. (3) According to the employees' work motion evaluation, the work motion diversity and frequency increased in proportion to the degree of work intensity. Besides, manufacture workers more frequently wore the working clothes even during the off-duty hours comparing to the evaluation of the other work groups. (4) The most important clothing performance factors considered by manufacture work groups were perspiration absorption, stretch, air permeability, tactile sense softness, soil proof in order.

• 동아시아식생활학회지
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• 제21권6호
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• pp.863-870
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• 2011

In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p< 0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03${\pm}$0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.