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The Effect of a Family Restaurant's Brand Symbol on Brand Image, Preference, and Purchasing Intention (패밀리 레스토랑의 브랜드 심벌이 브랜드 이미지, 선호도 및 구매의도에 미치는 영향)

  • Kim, Ki-Yeong;Lee, Yong-Ho;Choi, Dong-Hee
    • Culinary science and hospitality research
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    • v.17 no.3
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    • pp.33-46
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    • 2011
  • This study is concerned with the effect of a brand symbol of a family restaurant on brand image, preference, and purchasing intention. With regard to analysis methods, the study carried out a reliability test and a validity test concerning a precedent research concept, ahead of verifying the hypothesis by using the SPSS Ver. 16.0. Also, the study conducted a frequency analysis, technical analysis, exploratory factor analysis, and regression analysis for verifying the hypothesis. As a result of the research, regarding a brand symbol as a visual symbol, three factors including a functional factor, a value factor, and an aesthetic factor were extracted, and of them, the functional factor and an aesthetic factor were discovered to influence of the brand image and preference which affected purchasing intention. In addition, consumers preferred a logo type that includes a company name or a brand name rather than a picture or a mark type of a symbol regarding a brand symbol, and they answered that outdoor advertising would raise awareness more than TV advertising. Based on these results, using a logo type symbol and the mix of outdoor advertising and TV advertising should be considered for brand launch.

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A Comparative Study on the Skinny Jean Pants Pattern and the Wearing Evaluation for Males in Their 20s (20대 남성용 스키니 진 팬츠 패턴개발을 위한 착의평가 및 패턴비교분석)

  • Lee, Seong Hee;Suh, Chuyeon
    • Journal of the Korean Society of Clothing and Textiles
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    • v.38 no.6
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    • pp.873-886
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    • 2014
  • This study conducted a survey on jean pants that targeted males in the 20s in order to select preferred brands for skinny jean pants. Preliminary data for the pattern development of skinny jean pants was presented through functionality evaluation, appearance evaluation and pattern analysis. The results were as follows. 1. The result of survey targeting males in the 20s to select the design and brand name of jean pants showed that skinny jean pants were selected as the most favorite type of jean pants to wear; in addition, non-brand products and brand names such as Uniqlo and Levi's were also preferred. 2. The result of functionality evaluation showed that L brand received a high score in all items except for items regarding the knee circumference and mid-thigh circumference, S brand received a high score as well as a low score, and N brand received a low score in general. The result of appearance evaluation showed that L brand for the waist height and waist circumference, N brand for the brand crotch circumference, posterior crotch length and knee circumference, and S brand and N brand for the length of pants were preferred. 3. The result of pattern measurements analysis from the result of functionality evaluation showed that L brand provided a large pattern measurement for the waist height, L brand provided less ease due to small pattern measurements for waist circumference; in addition, N brand for the knee circumference and mid-thigh circumference were preferred. 4. The analysis result shows that a ease of 5cm based on the belly band which is 3.5cm below the belt width is proper for the waist circumference when designing a skinny jean pant pattern and 4cm for the hip circumference and 32.5cm for the ease of crotch circumference are proper, -0.4-0cm for the ease of mid-thigh circumference and knee circumference in consideration of human body measurements; therefore, 80.1-80.5cm for inseam as the length from the crotch height to the leg length, 25.7cm for vertical hip length and 53.0cm for crotch length are proper.

COLOGNE BRAND PREFERENCES OF TEENAGERS IN THE PHILIPPINES: MANAGERIAL IMPLICATIONS

  • Ramirez, Roderick V.;Madamba, Jeanette Angeline B.;Tan, Reynaldo L.
    • Asia-Pacific Journal of Business
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    • v.6 no.2
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    • pp.19-33
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    • 2015
  • Studies focusing on the constantly changing buying behavior and product preferences of a booming teen market are rare and this is particularly true in the Philippines. To address this gap in the literature, this study focused on the supermarket brands of cologne preferred by teens in the Philippines such as Lewis & Pearl (L&P), Johnson's Baby Cologne, Juicy, Bench, Ellips, Fiona, Bambini and Baby Flo which are manufactured by various competing companies. Essentially, this study presented and described the profile and buying behavior of cologne users and non-cologne users and determined whether preferential differences existed between these brands. The respondents consisted of 473 teens all over the Philippines stratified in terms of general location via the three major groups of islands in the Philippines: Luzon, Visayas and Mindanao. Respondents came from selected schools in Quezon City in Metro Manila, Sariaya in Quezon Province, Cebu City, and Digos City to represent the Greater Metro Manila Area, Luzon, Visayas and Mindanao, respectively. Findings showed that almost all of the respondents used cologne at varying degrees. In general, teens use several scents and brands of cologne and continually shift from one scent/brand to another scent/brand. This made it difficult for any company to capture loyal consumers. The most popular brands used by teenagers were Bench (61.7%), Lewis and Pearl (59%), Juicy (42%), Afficionado (32%), Fiona (19.3%), Penshoppe (18%), Bambini (12.6%), Ellips (11.3%) and Zen Zest (7.5%). Fragrance or scent is the top priority of teenagers in choosing a cologne brand, followed by brand name, affordability, bottle design and endorser. The spray bottle type of colognes is preferred even if cologne spray bottles are priced higher than the splash cologne bottle type. Managerial implications of these findings for market players, marketing scholars and prospective investors are presented.

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Development of Clinical Terminology System for Human Body : Convergence Research of SNOMED CT (인체 골격의 좌표형 임상용어체계 표준 개발 : SNOMED CT 기반의 융복합 연구)

  • Choi, Byung-Kwan;Choi, Eun-A;Nam, Moon-Hee
    • Journal of Digital Convergence
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    • v.17 no.4
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    • pp.177-185
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    • 2019
  • This is a methodological study to develop standards for human body coordinate clinical terminology system. The Standard was developed through four stages: Stage 1 - research plan was developed through literature review and data collection. Stage 2 - preliminary standard was created. Stage 3 - the standard was revised in accordance with the consultation of experts through seminars. Stage 4 - Final version of the standard was presented after verification of the content level. 2D human body images are expressed as x, y axes, and 3D images are expressed as x, y, z axes. Concepts and definitions of coordinates were preassembled into FSN, synonyms and preferred names of SNOMED CT. The latter combination was defined through 18 relationships. The average index was 4.01 for the content validity of the developed relationship standard. This research suggests that subsequent standards should be developed for other parts of the human body such as the brain, organs, and tissues. Also, it suggests that methodological research should be continued to increase the utilization of the standard in clinical practice.

Evaluation of the Recognition and Satisfaction for Functional Bakery Products (베이커리의 기능성 제품에 대한 인지도 및 만족도에 관한 연구)

  • Na, Sung-Joo;Kim, Sung-Ok;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.5
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    • pp.761-768
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    • 2009
  • This study evaluated on the recognition and satisfaction for functional bakery products by consumers living in Seoul, Overall, 82.0% answered of the respondents reported that they had 'yes' which was 4.5 times as much as those who answered 'no' tried functional bakery products. Purchasing mostly depended on 'myself' (69.0%), and other methods of acquiring information as well as 'bakery' (10.8%), 'neighbour' (8.5%), 'media' (7.9%), and the 'internet' (3.7%). The preferred functional ingredients were 'sweet potato' with (22.9%), and 'rye and oat' (13.8%), 'green tea' (13.5%), 'pumpkin' (11.4%), and 'chestnut' (7.3%) were other preferred ingredients. The reasons for this preference were that they were 'healthy' by (47.1%) and had a 'good taste' by (36.6%). Evaluation of the recognition of functional bakery products revealed that, 'nutrition' had the highest scale of recognition of (3.80 out of 5), and followed by 'healthy' with (3.69 out of 5). Conversely, 'proper price' received a below average score of 2.97, indicating dissatisfaction. Moreover, the overall average satisfaction with functional bakery products was 3.37, and with the taste, nutrition, and quality receiving a highly satisfactory score of 3.52, and price receiving an unsatisfactory score of 3.00. The factors most important to improve functional bakery products were, 'variety' (37.6%) was most important, followed by 'increased nutrition' (21.2%) and 'lower price' needed to be improved as well. The factor that had the greatest influence on the decision to purchase functional bakery products was 'material' with (3.737) followed by 'name value' with (3.56).

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Post-harvest Technology for High Quality Rice in Japan

  • Ohtsubo, Kenichi
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.26-32
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    • 2003
  • Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

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A Study on the Positioning Strategy of Restaurants for Competitive Advantage : Focused on the Haeundae Special Tourism Zone in Busan (경쟁우위를 위한 레스토랑 포지셔닝 전략에 관한 연구 - 해운대 관광 특구를 중심으로 -)

  • Hong, Yun-Jung;Ahn, Sung-Sik;Park, Ki-Yong
    • Culinary science and hospitality research
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    • v.12 no.3
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    • pp.219-236
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    • 2006
  • The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

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Purchase Behavior of Knit Wear Based on Lifestyle Segments (라이프스타일 세분집단에 따른 니트웨어 구매행동)

  • Choi, Soon-Ran;Hwang, Jin-Sook;Kim, Yun-Hee
    • Fashion & Textile Research Journal
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    • v.11 no.1
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    • pp.48-56
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    • 2009
  • The purposes of this study were to segment knit wear consumers by their lifestyles and to examine knit wear purchase behavior among the lifestyle segments. The subjects of this study were female consumers who were residents in Seoul and metropolitan areas. The researchers distributed the questionnaires and the final sample of 357 was used for the data analysis. The statistical analysis methods used for the study were factor analysis, cluster analysis, ANOVA, Duncan test, and ${\chi}^2$-test. The results showed that the lifestyle factors had 6 dimensions: fashion, planned purchase, socially active, impulsive consumption, brand, and leisure/culture. These factors were categorized into four groups: brand oriented group, passive group, rational/social group, and fashion/impulsive consumption group. The results also showed that there were significant differences among the groups in regard to knit wear purchase criteria, knit wear image preferences, and other knit wear purchase behaviors. For example, brand oriented group considered design and brand name/fashion important as knit wear selection criteria, and the group preferred an elegance image and a modern image than did other groups.

A Study on the Eating Out Behavior of University Students in Seoul (서울시내 대학생의 외식행동에 관한 조사 연구)

  • Chung, Chin-Eun;Kim, Hee-Sun
    • Journal of the Korean Society of Food Culture
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    • v.16 no.2
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    • pp.147-157
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    • 2001
  • In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

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Evaluation Criteria and Preferred Image of Jeans Products based on Benefit Segmentation (진 제품 구매자의 추구혜택에 따른 평가기준 및 선호 이미지)

  • Park, Na-Ri;Park, Jae-Ok
    • Journal of the Korean Society of Clothing and Textiles
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    • v.31 no.6
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    • pp.974-984
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    • 2007
  • The purpose of this study was to find differences in evaluation criteria and to find differences in preferred images based on benefits segmented groups of jeans products consumers. Male and female Korean university students participated in the study. Quota sampling method was used to collect the data based on gender and a residential area of the respondents. Data from 492 questionnaires were used in the analysis. Factor analysis, Cronbach's alpha coefficient, cluster analysis, one-way ANOVA, and post-hoc test were conducted. As a result, respondents who seek multi-benefits considered aesthetic criteria(e.g., color, style, design, fit) and quality performance criteria(e.g., durability, ease of care, contractibility, flexibility) more importantly when evaluating and purchasing jeans products. Respondents who seek brand name considered extrinsic criteria(e.g., brand reputation, status symbol, country of origin, fashionability) more importantly than respondents who seek economic efciency. Respondents who seek multi-benefits such as attractiveness, fashion, individuality, and utility tend to prefer all the images: individual image, active image, sexual image, sophisticated image, and simple image when wearing jeans products. Respondents who seek fashion are likely to prefer individual image, and respondents who seek brand name more prefer both individual image and polished image. Mean while, respondents who seek economical efficiency less prefer sexual image and polished image.