• 제목/요약/키워드: preferences for science

검색결과 873건 처리시간 0.029초

백화점 이용고객의 명품브랜드 선호도 유형에 따른 구매행태 분석 (An Analysis of Purchase Behaviors of Department Store Users based on Types of Preference for Luxury Brands)

  • 손종원;나승화
    • 유통과학연구
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    • 제11권10호
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    • pp.5-15
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    • 2013
  • Purpose - With the increase in fervor to purchase luxury brands, new social problems have arisen, such as excessive preoccupation with luxury brands and high preference for forged luxury goods. Therefore, the issues related to luxury brands, termed "Luxury Syndrome," have emerged as an area of great interest for researchers and practitioners. However, previous studies neglect to categorize this preference for luxury brands. Therefore, this study aims to identify the different purchasing behaviors of consumers using the types of luxury brands preferences as parameters. Research design, data, and methodology - This study arranges a causal relationship model assuming that purchase behaviors positively (+) affect typified preference for luxury brands and purchase intentions. We administered a questionnaire survey to the purchasers who bought luxury brands from department stores to secure additional data necessary to verify the hypotheses in this study. We then processed the data using SPSS 19.0. We further analyzed the basic data using frequency and descriptive statistical analysis, and verified the measurement tools through feasibility and reliability analyses. Moreover, this study uses multiple regression analysis to verify the hypotheses. Further, this study tests the path effect between luxury brand purchase attitude and purchase behavior, with non-intrinsic preference and intrinsic preference as the mediating variables. Results - Based on the results, the impact of tendencies of conspicuous consumption and self-monitoring on non-intrinsic preference was significantly positive (+), while the impact of tendencies of pursuit of a reference group, conspicuous consumption, and self-monitoring on intrinsic preference and purchase intentions was significantly positive (+). Further, non-intrinsic and intrinsic preferences positively (+) influence purchase intentions and the impact of non-intrinsic preference took an absolute portion. However, the tendency of dependence on brands negatively (-) impacts purchase intentions. The results showed that self-monitoring and conspicuous consumption tendencies have greater effect on purchase intention, which is mediated by non-intrinsic preference. In contrast, reference group following tendency has a greater effect on purchase intention, which is mediated by intrinsic preference. Conclusions - Based on the results, the study verifies that the consumption of luxury brands in Korea has not yet entered the settling period. The tendency for conspicuous consumption and the tendency for pursuit of the reference group were relatively important aspects for the consumers who prefer luxury brands non-intrinsically and intrinsically, respectively. Especially, it was found that the purchase intentions for forged brands originate from the tendency to depend on brands. Based on these findings, this study suggests the measures to develop and mature the luxury brands market, and reinforce marketing performance at the three levels, that is, government, distributors, and manufacturers. The luxury brands manufacturers should devote themselves to the production and design of products to catch the attention of mature consumers of luxury brands. The luxury brands distributors should then raise the level of Customer Relationship Management (CRM) for opinion leaders. Finally, the Government should prepare effective policies for the development of luxury brands and provide a variety of economic support.

서울지역 대학생들의 일반특성에 따른 외식 행동 및 선호 메뉴 조사 (A Survey of Dining-out Behaviors and Menu Preferences of University Students in the Seoul Area)

  • 김미정
    • 한국식품조리과학회지
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    • 제24권4호
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    • pp.525-535
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    • 2008
  • This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

다양한 휴대용 전자기기에서 공통적으로 선호되는 디자인요소 (The Preferred Common Design Factors in Various Portable Electric Devices)

  • 이유리;박상준
    • 감성과학
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    • 제11권3호
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    • pp.301-312
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    • 2008
  • 소비자 선호의 만족은 제품의 성공의 중요한 열쇠이다. 그렇기 때문에 디자인 관리자들은 소비자선호에 대해 면밀한 검토를 통해 수익성 있는 제품 디자인을 개발하려고 노력한다. 이러한 선호 디자인제품과 디자인 요소간의 영향에 관련한 연구들이 꾸준히 연구되어 왔으나 기존 연구들을 살펴보면 대다수의 연구에서는 개별제품에 대한 선호되는 디자인요소만을 다루고 있어 선호되는 디자인에 있어서 제품군별 연관성 및 차별성을 파악하지 못하고 있다는 한계점이 있었다. 따라서 본 연구는 여러 제품군들 간의 디자인요소와 소비자 선호와의 관계를 살펴 공통적인 선호 디자인요소와 개별 제품군에서만 선호되는 차별적인 선호 디자인 요소를 찾아 이를 통해 디자이너나 디자인 관리자에게 성공적인 제품 개발의 가이드라인을 제공하는데 목적이 있다. 이를 위해 본 연구에서는 휴대용 전자기기 중 전자사전, 노트북, 휴대폰, MP3플레이어를 대상으로 4개 제품에 대한 공통의 선호 디자인요소와 각각 제품별 선호 디자인요소를 분석해보았다. 이를 위한 분석 방법으로, 4개의 개별 제품군에서 공통적으로 디자인요소가 선호에 미치는 영향은 계층적 회귀분석을 사용하여 분석하였고, 개별 제품군에서 디자인 요소가 제품 선호에 미치는 영향은 회귀분석을 사용하였다. 분석결과에서, 이 4가지 제품군의 공통 선호 디자인요소 분석에서는, 전체바디타입은 영향을 미치지 않고, 전체 바디 컬러가 흰색일 경우 재질은 금속재질일 경우 광택이 경우 선호했고, 개별 제품군별 선호디자인요소의 경우, 전자사전의 경우, 바디형태가 타원형일수록, 컬러가 블랙일 경우, 노트북의 경우 개별선호 디자인요소와 공통 선호 디자인요소가 같으며, 휴대폰의 경우 재질이 플라스틱일 경우, MP3 플레이어의 경우 바디형태가 직사각형이고, 재질이 플라스틱이 선호되는 것으로 나타났다. 본 연구는 다양한 제품군에 있어서 선호에 영향을 미칠 수 있는 디자인요소를 분석함으로써 제품군별 공통의 선호 디자인요소와 개별 제품별 선호 디자인요소를 파악하여 디자이너에게 제품 개발시 좀 더 명확하고 합리적인 디자인적 시사점을 제시할 수 있다는 측면에서 의의가 있다고 할 수 있다.

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고객 선호 변화를 고려한 토픽 모델링 기반 추천 시스템 (A Topic Modeling-based Recommender System Considering Changes in User Preferences)

  • 강소영;김재경;최일영;강창동
    • 지능정보연구
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    • 제26권2호
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    • pp.43-56
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    • 2020
  • 추천 시스템은 사용자가 다양한 옵션 중에서 최선의 선택을 할 수 있도록 도와준다. 그러나 추천 시스템이 상업적으로 성공하기 위해서는 극복할 몇 개의 문제점이 존재한다. 첫째, 추천시스템의 투명성 부족 문제이다. 즉, 추천된 상품이 왜 추천되었는지 사용자들이 알 수 없다. 둘째, 추천시스템이 사용자 선호의 변화를 즉각적으로 반영할 수 없는 문제이다. 즉, 사용자의 상품에 대한 선호는 시간이 지남에 따라 변함에도 불구하고, 추천시스템이 사용자 선호를 반영하기 위해서는 다시 모델을 재구축해야 한다. 따라서 본연구에서는 이러한 문제를 해결하기 위해 토픽 모델링과 순차 연관 규칙을 이용한 추천 방법론을 제안하였다. 토픽 모델링은 사용자에게 아이템이 왜 추천되었는지 설명하는데 유용하며, 순차 연관 규칙은 변화하는 사용자의 선호를 파악하는데 유용하다. 본 연구에서 제안한 방법은 크게 토픽 모델링 및 사용자 프로파일 생성 등 토픽 모델링에 기반한 사용자 프로파일 생성 단계와 토픽에 사용자 선호 확인 및 순차 연관 규칙 발견 등 순차 연관 규칙에 기반한 추천 단계로 구분된다. 벤치마크 시스템으로 협업 필터링 기반 추천 시스템을 개발하고, 아마존의 리뷰 데이터 셋을 이용하여 제안한 방법론의 성능을 비교 평가하였다. 비교 분석 결과, 제안한 방법론이 협업 필터링 기반 추천시스템보다 뛰어난 성능을 보였다. 따라서 본 연구에서 제안하는 추천 방법을 통해 추천 시스템의 투명성을 확보할 수 있을 뿐만 아니라, 시간에 따라 변화하는 사용자의 선호를 반영할 수 있다. 그러나 본 연구는 토픽과 관련된 상품을 추천하기 때문에, 토픽에 포함된 상품의 수가 많을 경우 추천이 정교하지 못하는 한계점이 있다. 또한 토픽의 수가 적기 때문에 토픽에 대한 순차 연관 규칙이 너무 적은 문제점이 있다. 향후 연구에서 이러한 문제점을 해결한다면 좋은 연구가 될 것으로 판단된다.

Effects of Calcium Ion Concentration on Starch Hydrolysis of Barley ${\alpha}$-Amylase Isozymes

  • Yuk, Jeong-Bin;Choi, Seung-Ho;Lee, Tae-Hee;Jang, Myoung-Uoon;Park, Jung-Mi;Yi, Ah-Rum;Svensson, Birte;Kim, Tae-Jip
    • Journal of Microbiology and Biotechnology
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    • 제18권4호
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    • pp.730-734
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    • 2008
  • Barley ${\alpha}$-amylase genes, amy1 and amy2, were separately cloned into the expression vector of $pPICZ{\alpha}A$ and recombinant Pichia strains were established by homologous recombination. Both AMYs from Pichia shared almost identical hydrolysis patterns on short maltooligosaccharides to result in glucose, maltose, or maltotriose. Against insoluble blue starch, AMY1 showed the highest activity at 0.1-5 mM calcium concentration, whereas 15-20 mM was optimal for AMY2. On the hydrolysis of soluble starch, unexpectedly, there was no significant difference between AMYs with increase of calcium. However, the relative activity on various starch substrates was significantly different between AMYs, which supports that the isozymes are clearly distinguished from each other on the basis of their unique preferences for substrates.

고전적(古典籍) 정리·번역서의 종이책과 전자책 이용에 대한 이용자 인식 연구 (A Study on Users' Perception towards the Utility of Publication Formats between Printed Books and Electronic Books of Korean Classics Collations and Translations)

  • 고영만;심원식;송민선;윤현정
    • 한국문헌정보학회지
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    • 제52권1호
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    • pp.259-283
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    • 2018
  • 본 연구는 고전적 정리 번역서의 향후 출판 방향 모색과 관련하여 출판 방식의 변화와 현황 및 고전적 정리 번역서의 출판 형태에 대한 전문가와 일반이용자의 인식 차이를 알아보기 위한 목적으로 수행되었다. 이를 위해 일반적인 종이책과 전자책의 이용에 관한 국내외 관련 연구를 분석하고 국내 주요 기관의 고전적 정리 번역서 출판 현황을 조사하였으며, 한국고전번역원의 메일링리스트를 활용해 전문가와 일반이용자를 대상으로 설문조사를 실시하였다. 연구 결과 전자책은 종이책을 완벽하게 대체하는 매체로 간주되기는 어려우며, 이용자의 다양한 요구를 충족시킬 수 있도록 당분간 종이책과 전자책의 병행이 타당한 것으로 분석되었다. 특히 설문조사 결과에서는 종이책과 전자책의 개인적 사용가치, 소장가치, 가독성에 대한 인식에 있어서 일반이용자와 전문가 집단 간에 유의한 차이가 있는 것으로 확인되었다. 도서관이나 관련 기관에서의 보존가치에 대한 평가에서는 종이책에 대한 집단 간 유의한 차이는 확인되었으나 전자책의 경우에는 집단 간 의미있는 차이가 없었다. 또한 학술 연구나 번역 목적으로 이용되는 경우 종이책 형태의 고전적 정리 번역서가 전자책에 비해 더 선호되며, 온라인을 통한 이용에 있어서는 전자책보다 데이터베이스를 더 많이 선호하는 것으로 나타났다. 고전적 정리 번역서의 전자책 구현을 위해서는 고전적의 특수성과 상징성을 고려할 필요가 있으며, 또한 기술적으로 모든 환경에서 이용이 가능한 표준화된 플랫폼을 고려할 필요가 있는 것으로 분석되었다.

User Bandwidth Demand Centric Soft-Association Control in Wi-Fi Networks

  • Sun, Guolin;Adolphe, Sebakara Samuel Rene;Zhang, Hangming;Liu, Guisong;Jiang, Wei
    • KSII Transactions on Internet and Information Systems (TIIS)
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    • 제11권2호
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    • pp.709-730
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    • 2017
  • To address the challenge of unprecedented growth in mobile data traffic, ultra-dense network deployment is a cost efficient solution to offload the traffic over some small cells. The overlapped coverage areas of small cells create more than one candidate access points for one mobile user. Signal strength based user association in IEEE 802.11 results in a significantly unbalanced load distribution among access points. However, the effective bandwidth demand of each user actually differs vastly due to their different preferences for mobile applications. In this paper, we formulate a set of non-linear integer programming models for joint user association control and user demand guarantee problem. In this model, we are trying to maximize the system capacity and guarantee the effective bandwidth demand for each user by soft-association control with a software defined network controller. With the fact of NP-hard complexity of non-linear integer programming solver, we propose a Kernighan Lin Algorithm based graph-partitioning method for a large-scale network. Finally, we evaluated the performance of the proposed algorithm for the edge users with heterogeneous bandwidth demands and mobility scenarios. Simulation results show that the proposed adaptive soft-association control can achieve a better performance than the other two and improves the individual quality of user experience with a little price on system throughput.

물질흐름분석(MFA)을 활용한 주방 음식물쓰레기 저감 전문가시스템 (A Study on the Expert System for Food Wastes Reduction using MFA)

  • 김광만
    • 대한안전경영과학회지
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    • 제15권4호
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    • pp.245-251
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    • 2013
  • In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

A Distance Approach for Open Information Extraction Based on Word Vector

  • Liu, Peiqian;Wang, Xiaojie
    • KSII Transactions on Internet and Information Systems (TIIS)
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    • 제12권6호
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    • pp.2470-2491
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    • 2018
  • Web-scale open information extraction (Open IE) plays an important role in NLP tasks like acquiring common-sense knowledge, learning selectional preferences and automatic text understanding. A large number of Open IE approaches have been proposed in the last decade, and the majority of these approaches are based on supervised learning or dependency parsing. In this paper, we present a novel method for web scale open information extraction, which employs cosine distance based on Google word vector as the confidence score of the extraction. The proposed method is a purely unsupervised learning algorithm without requiring any hand-labeled training data or dependency parse features. We also present the mathematically rigorous proof for the new method with Bayes Inference and Artificial Neural Network theory. It turns out that the proposed algorithm is equivalent to Maximum Likelihood Estimation of the joint probability distribution over the elements of the candidate extraction. The proof itself also theoretically suggests a typical usage of word vector for other NLP tasks. Experiments show that the distance-based method leads to further improvements over the newly presented Open IE systems on three benchmark datasets, in terms of effectiveness and efficiency.

김치 섭취수준이 남성의 혈중 지질농도에 미치는 영향 (Daily Kimchi Consumption and Its Hypolipidemic Effect in Middle-Aged Men)

  • 송영옥;권명자;전진호;송영선
    • 한국식품영양과학회지
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    • 제28권5호
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    • pp.1144-1150
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    • 1999
  • A nutrition survey regarding daily kimchi consumption and its hypolipidemic effect were carried out with 102 of healthy Korean adult men aged between 40 to 64 years old who visited hospital for physical examination. The physical and biochemical parameters of blood were examined as well as food record, preferences for taste, personal life habit, and family history of disease. Data were expressed as quartile according to kimchi consumption. The average daily kimchi consumption for 1st, 2nd, 3rd, and 4th per centile group were 68, 118, 208, and 383g, respectively. The intakes of dietary fiber and Ca were found to be increased as kimchi intake increased(p<0.05). The kimchi consumption level was selected as the determining factor for HDL C level analyzed by stepwise multiple regression(p=0.09). When correlation coefficient between kimchi consumption and other parameters were analyzed, kimchi consumption was positively correlated with HDL C and negatively correlated with LDL C(p<0.05). The preference for hot taste was negatively correlated with systolic blood presure. It seems that kimchi consumption is beneficial to elevate HDL C and lower LDL C level.

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