• 유통과학연구
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• 제13권9호
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• pp.59-70
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• 2015

Purpose - This study aims to suggest strategies for Korean enterprises advancing into the Vietnam bakery market by analyzing the effects of perceived values on brand preference and purchase intention among Korean and Vietnamese consumers. Research design, data, and methodology - The perceived value model designed includes functional (price, quality), emotional, and social values. The survey collected data from 500 consumers in Seoul (Korea) and HoChiMinh (Vietnam). The SPSS 18.0 package was used for analysis. Results - First, among Vietnamese consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, social value, and the functional value of price. However, from an ethnocentric trend and brand image origin, emotional value had a negative effect on global brand preference. In contrast, among Korean consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, the functional value of price, and the social value. However, emotional value had no effect on global brand preference. Second, for both Korean and Vietnamese consumers, perceived value had a significant positive effect on purchase intention. Third, unlike the Korean consumer, for the Vietnamese consumer, global brand preference had a significant effect on purchase intention. Conclusions - The study implies the following. First, the Vietnamese bakery market has a high proportion of middle-aged customers in their 40s (64%). In terms of monthly income, there was a large proportion (40%) of high-income earners (over $325). Therefore, bakery consumption can be seen as concentrated among middle-aged and high-income consumers. Based on this, bakery strategies should include efforts to increase purchase prices as well as ways to attract local consumers (large cities). Second, unlike Korean consumers, among Vietnamese consumers, the resistance to a global brand based on emotional value (the ethnocentric tendency and brand image origin) can be seen as relatively low. Thus, in the case of the Vietnam bakery market, to increase a global brand's preference, the company should develop a differentiated strategy so that Vietnamese consumers can recognize it better, focusing on product quality, good service quality, and price in the local environment and on social value for social development. Third, in the case of the Vietnamese customer, we found that social value exerts the greatest influence on purchase intention. Therefore, a brand that engenders an image of building the local Vietnamese community can achieve a higher social value and influence purchase intention. In addition, although Vietnamese consumers have ethnocentric tendencies in terms of products, we found that if it is a preferred global brand then there are intentions to purchase. Fourth, in the case of Vietnam, if the preference for global brands is formed, consumer awareness may be connected to purchase intention. Therefore, global brands operating in Vietnam should pay attention to how to improve consumer preferences for global brands in order to increase purchase intention.

• 복식
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• 제62권4호
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• pp.69-80
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• 2012

This research aims at the contribution to globalize and modernize the traditional Korean image by comprehending the taste of design that domestic college students have for traditional feminine head ornaments and subsequently elaborate the development of cultural products that are related to these decorative objects. In regards to this research method, the examination on the traditional feminine ornaments was followed through a review of literature and precedent studies and a survey was conducted on the preference about them. After the adoption of final valid responses, an analytical method, PASW 18.0, was used for frequency analysis, technical analysis, reliability, and regression analysis. The results were as follows. First, in the category of tendency analysis for the application of traditional feminine headpiece in fashion cultural products, it was revealed that a taste for the design that meet the satisfaction for both trend and practicability was prominently prevalent. Also, the design that express the individual characteristic was taken as a preferred option. Second, in the preference for the design of traditional feminine headpieces in fashion cultural products, the result indicated that the modern type was preferred in the form of re-creation as long as those products deform the tradition. As for the selective taste for patterns, their preference came in the order of plant, animal, and geometry-abstract types. Especially, for the case of plant and animal patterns, the reinterpreted design of modernized shapes were opted rather than a simply recopied format of the conventional type of the feminist head ornament. Third, for the category of item selection to apply the feminine head ornament in order to design the fashion cultural products, it turned out that people preferred the application to accessory rather than clothing. Lastly, it was found that rarity, harmony with other fashion goods, pattern, and design should be considered when the traditional motif was used for cultural products.

• 한국식생활문화학회지
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• 제15권3호
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• pp.215-223
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• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

• 한국건설관리학회논문집
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• 제5권5호
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• pp.143-150
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• 2004

본 연구는 다기준의사결정문제인 건설 프로젝트의 공법선정문제에 있어서 퍼지계층분석법 및 그 결과 생성되는 각 공법별 퍼지 점수의 상대평가를 위해 퍼지 선호도 함수를 적용하여 상대평가를 하고자 하였다. 지금까지의 건설 공법 선정에 대한 퍼지계층분석법에 대한 연구는 대부분 최종적인 공법선정을 위해서 각 공법별로 도출된 퍼지 점수의 순위결정기법으로 절대평가를 수행하였다. 그러나 이러한 기법은 비교 대상공법에 대한 일관적인 순위결과를 산출해 내지 못하므로 결과적으로 공법선정과정의 전반적인 타당성을 저해하는 문제점을 지니고 있었다. 따라서 본 연구에서는 건설 분야의 MCDM(Multiple Criteria Decision Making)에 관한 기존의 연구들을 바탕으로 순위 결정기법에 R.P.R(Relative Preference Ratio)기법을 도입하여 각 공법에 대한 퍼지 점수를 상대 평가함으로써 체계적이고 효율적인 건설 공법선정기법을 제시하였고, 이를 창호공법의 선정문제에 적용하여 그 타당성을 살펴보았다.

• 대한가정학회지
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• 제12권34호
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• pp.663-677
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• 1974

The social and psychological approaches to clothing researches by Fluge,l, Hurlock and Barr in the early 1930's have since been developed greatly. It has now been generally agreed that clothing is the symbol of one's personality and social status, for clothing is regarded as the second skin and a manifestation of one's emotional states as well. Based on this consensus, this study was intended to observe the possible relationship between one's clothing design preference-in line, color and texture- and interest. For this survey, 200 college woman students from four universities were selected at random, and an interest-test standardized by prof. Jung Bum Mo and a questionaire made of 20 items on the clothing prferences were given. The results as commputerized and analyzed are as follows : 1. Line Preference a) Structural line : It is quite obvious that those like straight line are interested in fine arts, and curved line in physics. b) Out-line : Among tubular, bell and bustle of the silhouette, those like the bustle have shown particular interest in music, and the tubular in politics and business. c) Style : There is a salient tendency that those like a dressy style are much interested in music, and casual style in physics and physical exercise. 2. Color Preference a) Favorite color : Those like red, orange and yellow show a high interest in artistic activities and physical exercise, and black, grey and white in politics. b) Variety and combination of color ; These have shown no relationship to the interest. 3. Texture Preference a) The touch : Those like the texture with the feeling the crisp and rough are interested in fine arts, and of soft and smooth in the field of social service. b) Fabric surface : Those like naturalistic pattern, i.e. print of flowers, show much interest in music and literature, and plain fabrics in physical exercise.

• Food Science and Biotechnology
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• 제17권1호
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• pp.144-150
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• 2008

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.

• 영어어문교육
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• 제13권2호
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• pp.177-200
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• 2007

The language socialization approach states that novices are socialized into cultural norms through participating in routine, repeated interactional acts and sequences (e.g., Ochs & Schieffelin, 1984; Ochs, 1988; Schieffelin & Ochs, 1986a; 1986b; Watson-Gegeo & Gegeo, 1986). One of the cultural norms or dominant epistemological orientations in American culture is the tendency to avoid the overt display of power asymmetry in novice-expert relationship (Ochs & Schieffelin, 1984). This study examines how this cultural preference is reflected and encoded in ESL teachers' use of routine discourse patterns in corrective sequences. Eight hours of ESL classes taught by three Caucasian teachers born and educated in the U.S. were analyzed for the study. The analysis showed that the cultural tendency in question is keyed and indexed in the teacher's routine corrective discourse patterns in the form of various questioning, elicitation, and mitigation practices. Findings support that teachers' routine classroom discourse practices represent their cultural ideologies and transfer these cultural predispositions to second language learners and that they possibly socialize the learners into the target language-oriented beliefs.

• 대한인간공학회지
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• 제26권4호
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• pp.75-83
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• 2007

Why do some countries walk on the right and others on the left? People have a dominant hand which leads to a natural tendency to favor one side of the road or another depending on the means of transportation being used. The primary objective of this study was to investigate the stereotype of Korean regarding preferred walking direction in encountering various facilities and provide the appropriate information to traffic policy makers. Six hundred Korean male and female subjects aging from 12 to 83 were selected to investigate the various statistics about their preferred walking direction and their employment characteristics on walking diverse facilities. The walking directions of eleven different facilities were asked along with other relative subjects' characteristics(e.g., age, gender, hand and foot dominance) to determine the relationship among these obtained data. The descriptive statistics showed that 73.7% and 26.3% were preferred walking right and left direction respectively. Moreover, various statistical analysis revealed that general tendency of walking direction was varied by hand and foot dominances. There were strong tendency that right-handed people prefer walking right side of the road and vise versa, hence this should be considered in setting up traffic policies. As a concluding remark, it is better to design traffic policies and regulations in the way that peoples' preference and expectation.

• 한국주거학회논문집
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• 제20권6호
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• pp.145-155
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• 2009

The purpose of this study is to examine the awareness of apartment residents on their using tendency of community facilities established in apartment complex in order to verify a role that such facilities play in making contributions to lives of apartment dwellers and to analyze their using tendency of the facilities and subsequent problems. The study produced the important findings as follows. First, the level of exchange among residents and their satisfaction were raised high in the apartment complex that offered substantial community facilities. Second, in regard to physical aspect, community activities among dwellers were brisk in the apartment complex where community facilities were organically connected. Third, fitness center, shower room and golf course were excessive in terms of space provided while the space alloted for G.X room, a place used exclusively for class, was insufficient. Fourth, the analysis of using tendency and preference level showed that fitness center, shower room and G.X room were the required facilities. The rooms for using PCs and watching DVDs and the singing room were found to be unnecessary because such facilities were low in the effectiveness when the operating cost was considered.

• 한국조리학회지
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• 제23권2호
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• pp.56-63
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• 2017

본 연구는 홍게의 부산물인 껍질을 이용하여 제조한 데리야끼 소스의 이화학적 특성, 관능적 특성을 평가하였다. 수분은 튀김 처리한 FRC 시료가 가장 높았으며, 수침 처리한 SOC 시료가 가장 낮았고, 점도는 이와 반대되는 경향이었다. pH는 건조 처리한 DRC 시료가 가장 높았고, 전처리하지 않은 RAC 시료가 가장 낮았다. 색도에서는 L, a, b값 모두에서 튀김처리한 FRC 시료가 가장 높았으며, 기름에 튀기는 전처리 과정을 거치면서 지용성 색소 단백질인 아스타잔틴이 더 용출되어 L, a, b 값 모두에 영향을 준 것으로 사료된다. 염도는 튀김 처리한 FRC 시료가 가장 높았고, 수침 처리한 SOC 시료가 가장 낮았다. 가용성 고형분 함량은 이와 반대되는 경향이었다. 총 유리 아미노산의 함량은 수침 처리한 SOC 시료가 장 높았으며, 전처리하지 않은 RAC 시료가 가장 낮았다. 유리 아미노산 중 필수 아미노산과 맛난 맛 아미노산도 SOC 시료가 가장 높게 측정되어 전처리 방법을 달리한 시료 중 가장 감칠맛이 높은 것을 알 수 있었다. 기호도 검사 결과, 유리 아미노산 함량이 가장 높았던 SOC 시료가 외관, 향, 맛, 텍스쳐, 전체적인 기호도 항목에서 가장 높은 기호도를 보였다. 이것으로 보아 전처리 방법 중 홍게 껍질의 침지 처리 과정은 가용성 고형분 및 맛난 맛 성분의 용출이 높아지면서 데리야끼 소스의 전체적인 맛의 기호도에 긍정적인 영향을 주는 것을 알 수 있었다. 이상의 실험결과를 종합해 볼 때, 홍게 껍질을 이용하여 데리야끼 소스를 제조하는데 있어 침지 처리하는 전처리 공정을 거치는 것이 영양적, 관능적으로 우수한 데리야끼 소스의 제조가 가능한 것으로 사료된다.