• Journal of Global Scholars of Marketing Science
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• v.16 no.4
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• pp.75-95
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• 2006

This study attempted to determine the influence of organizational structure on the novelty preference for corporate meeting destination choice. The three dimensions of structure incorporated were formalization, centralization and complexity. A total of 75 corporate meeting planners drawn from public listed services organizations were involved. The main method of data collection was questionnaire survey and multiple regression analysis was employed as the main statistical technique. The results revealed that both formalization and centralization were negatively correlated with novelty preference while complexity was positively correlated. However, only complexity contributed significantly to the prediction of novelty preference for corporate meeting destination choice. The main implication of this study is pertaining to the segmentation and targeting of the corporate meeting market. This study helped in bridging the gap between tourism marketing and organizational research. It also contributed by developing the measurement for novelty preference from the context of experiential marketing.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.456-462
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• 2006

The object of this research is to assess both the preference and the recognition on commercial cream soup by gender and age group to design reliable proposals for better product. Of 461 questionnaires handed out to residents at Daegu, Busan and Gyeongju in youngnam area. The data were analysed by chi-square test, t-test and one way ANOVA. The results are summarized as following: (1) the response rate of 78.6 percent liked soup because of it's taste, (2) respondents in ages 20${\sim}$30's showed higher preference than respondents in ages 40${\sim}$50's (3) main ingredient is the most important consideration as purchase, (4) vegetable cream soup and mushroom cream soup are shown as highest ranking on the recognition of soup, (5) mushroom cream soup and corn cream soup are shown as highest ranking on the preference of soup.

• The Journal of the Korea Contents Association
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• v.16 no.9
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• pp.667-678
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• 2016

National preference enables a nation to achieve more advantageous position regarding international relations. Considering this benefit, the purpose of this study is to explore determinants of national preference between Korean and Japanese college students. To pursue this aim, two versions (translated to Korean and Japanese) of survey were conducted in Korea and Japan in 2015. A total of 370 (206 of Koreans and 164 of Japanese) college students were participated in the survey. Specifically, participants were asked to respond perceptions toward multiculturalism, international experiences, and consumption of media contents. Further, participants were asked to describe their knowledge and perception toward cultural contents of partnered country via open-ended questions. The results implies that Japanese music and books are significant determinants among Korean students in developing national preference toward Japan whereas Koran drama is more an effective factor among Japanese students to build national preference toward Korea. Based on the result, theoretical and practical implications were discussed.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.180-190
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• 2011

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.3
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• pp.115-132
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• 2007

The purpose of this research is that to study of musical performer's purchasing behavior, satisfaction and design preference, and to give the information for better performance costume market based on that result. The target for the survey is limited only for above 4th grade female students and have experienced more than three times of performances. Total 364 questionnaires are used for this research. The SPSS was used for the analysis. The results were, first, in the survey of place of purchasing, specialty shop for musical performance shop was the most. The most group for the budget that they spent was under 100,000 Won. Rational price for costume would be 150,000-300,000 Won. Most people purchase costume before 2 weeks and compare 3-4 stores mostly. There were not many complaints about being comfort for costume itself. The preference for costume was different depends on not only scale of performance but also whether solo, duet or trio or more. Also harmony with other person costume was most consideration factor when they perform duet or more. For the choice of shop factor following were considered the most important; various selections, kindness of sales persons and possibility for trying various costumes. However, locations of shop or delivery service were not important relatively. For the choice of costume factor, design color, comfort and functionality were considered the most important but price, quality and decoration were not. For 'the satisfaction after purchase costume' factor, people's opinions, best appearance on the stage and meeting image with themselves were considered the most important. Second, on the subject for 'design preference of costume based on type of performance', people chose different color of dress depends on what types of performance. In case of solo, they prefer vivid primary color; in case of trio or more, they prefer black; in case of duet, they prefer pastel tone. As for preference of sleeve design, all of them prefer non-sleeve type.

• Child Health Nursing Research
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• v.3 no.1
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• pp.62-70
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• 1997

The incidence of chemothrapy related among pediatric cancer patient was 90.1%. Adequate oral intake and nutrition have been shown to be important. These consideration prompted the decision to survey by means of a questionaire. The questionaire were included nausea-vomiting peak time, causing factor, coping method, education need, diet pattern change and food preference. Results are fellow 1. Almost(90.1%) pediatric cancer patient experienced nausea-vomiting during chemotherapy and required coping method or reducing method. 2 . The food preference form were Identified. Those were fluid form, cold and small amout and frequentry eating form. The patients preferred noodles, chickens, soap, juice. The results of the survey indicate that nasea-vomiting relief nursing intervention are required pediatric cancer patient received chemotherapy. Health care personnels recognize the pediatric cancer patient's diet pattern and encourage the nutritional counselling. The care of patient should be multidisciplinary team approach and the nurse occupies a key position with in this team, which includes the pediatrician, nutrionist.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.403-410
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• 1996

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.4
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• pp.29-45
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• 2013

The purpose of this study is to provide base line data required to establish a viable knitwear marketing strategy targeting young people by comparing and analyzing preference and buying behavior of customers in their twenties. A survey was conducted in 2009 and 2013 on people in their 20's male and female living in Busan. The total of 362 people participated in the survey and the results are as follows: Firstly, the seeking factors for knitwear were utilization factor, functionality factor, care for clothing factor, economics factor and vogue factor. Secondly, a differentiated marketing strategy targeting 20-something customers needs to be established as there was a steep rise in the number of customers purchasing clothes on online shopping malls using smart phone devices according to the survey.'Low-price, broad-line strategy'is also required as those surveyed preferred stores offering a wide choice of designs with reasonable price. Considering the survey results that a growing number of people tended to buy a variety of knitwear items regardless of the seasons, knitwear production needs to be diversified in terms of designs and materials. Thirdly, the survey revealed that pastel-colored knitwear was preferred for spring/summer season whereas knitwear with achromatic colors was voted the most-preferred one during the autumn and winter season. In terms of knitwear shapes, the gap between genders continues to narrow and tendency sensitive to fashion trend became more apparent reflecting the change of the times.

• Animal Bioscience
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• v.36 no.8
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• pp.1274-1284
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• 2023

Objective: Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable. In the current study, consumers' purchasing preferences affected by marbling and perception of quality were evaluated in a survey study. Furthermore, consumers' preferences for degree of doneness were investigated using both survey and consumer panel studies. Methods: The study was carried out in two phases. Firstly, a survey was conducted in Adana Province, Turkey to collect data related to the attributes affecting consumers' meat purchase decision and consumers' degree of doneness preferences. In the second phase, boneless ribeye was used to investigate consumers' degree of doneness preferences in a consumer panel. In addition, proximate analyses of the samples were conducted. Results: The survey study using pictures of marbling illustrations indicated that higher degrees of marbling might be considered too fatty to be purchased by consumers. Consumers' perceptions regarding the relationship between marbling and beef quality further indicated that marbling might not be acknowledged as a cue of a higher quality meat. Nevertheless, the results of the importance of some attributes related to intrinsic and extrinsic quality cues showed that consumers were looking for the cues that indicated not only quality but also safety of the meat during meat purchase. The results of both survey and consumer panel studies revealed that consumers might prefer higher degrees of doneness while consuming meat since a majority of the consumers' preference of degree of doneness was at least well done. Conclusion: This study revealed that consumer purchasing preferences might vary between countries regarding marbling and perception of quality. Furthermore, higher degrees of doneness could be the preference of these consumers. Thus, further studies are needed to increase consumer satisfaction in these countries.