• The Research Journal of the Costume Culture
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• v.19 no.6
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• pp.1163-1176
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• 2011

The purposes of this study was to identify characteristics of total coordination in the pursuit fashion sensibility among women their 20's. A self-administered questionnaire was used for data collection from 410 women in their 20's. Data collection was conducted Aug. 5 to Aug. 15, 2009. Most women emphasized on clothing for total coordination and utilized clothing color and style as a selection criteria. They tried to match makeup and clothing, and spent more time considering makeup, hair styles, and fashion accessaries than clothing for their total coordination. Factors of fashion sensibility included luxury and fashion, casualness and ethnicity, modernity, sociality, activity, and sexual attractiveness and women were segmented into fashionably sensible intermediate, low, and high groups according to their fashion sensibility. The fashionably sensible intermediate group predominantly encompassed women who were unmarried or in their late 20's, unemployed, highly educated, or of low economic status, preferred to mixing and matching colors, and who utilized their individuality or makeup color for total coordination. The fashionably sensible low group encompassed homemakers, in their early 20's, high school graduates or university students, who utilized their clothing or hair color within their total coordination criteria. The fashionably sensible high group encompassed unmarried career women in their mid 20's or of high economic status, who spent much money on their clothing, makeup, hair styles, and fashion accessaries, who preferred achromatic, warm or cool colors, and utilized their individuality or fashion color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.492-499
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• 2002

The objective of this study is to identify the attribute factors for fast food selection according to their characteristics of the use behaviors and demographics. The results of these findings suggest the attribute factors for selection were classified into ten : physical service, cleanliness/promptness, human service, convenience/promotion, accessibility, menu variety, food quality, service for child and parking, added service, and comfortness. “Cleanliness” and “good taste” were considered as determining factors in selecting a fast food restaurant. According to the consumer's use behaviors and demographics, attribute factors for fast food selection were significantly different. Therefore, the marketers and managers on the fast food industry should develop their own appropriate marketing strategies and implement effective targeting, positioning, and promotional strategies.

• Korean journal of communication and information
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• v.71
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• pp.157-193
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• 2015

The purpose of this study is to critically interpret generational trends in contemporary Korea through understanding the consumer experiences of luxury bag purchases of women in their late 20s and early 30s. Previous studies on luxury consumption tend to focus on an analysis of the value of luxury products as a sign and a symbol, the characteristics or class identity of luxury consumers, or expressive behavior in terms of ideal self-image. While including these factors, this study also expands the scope to a reflexive understanding of the social structural context behind the phenomenon of personal consumption. This was achieved by considering consumption in terms of the style and practice of everyday life, as well as its opportunities and limitations. In particular, we pay attention to how luxury bags are reproduced as media, which is a process that is circulated back to consumption, and through this process, this study reflects on capitalist life and subjects.

• Journal of the Korea Society of Computer and Information
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• v.27 no.10
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• pp.67-80
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• 2022

In this study, I analyzed the inducing and hindering factors of online shopping malls on browsers in the process of browsing fashion products in online shopping malls. In-depth interviews were conducted by presenting browsing-related questions to women in their 20s and 50s who are interested in browsing fashion products online. Based on the answers of the interviewees, using grounded theory, we analyzed and presented six factors such as price factor, promotion factor, purchase review factor, visual information factor, product information factor, and service factor. Based on inducing and hindering factors to browsing analyzed in this study, a strategy to design a browsing environment in terms of shopping malls was suggested, which will be helpful for practical strategies and marketing in related industries. Basic data will be presented in a thesis on a new type of shopping mall browsing environment related to the rapidly developing information and communication technology. In addition, the negative emotions experienced in relation to the detrimental factors of shopping malls in the browsing process are expected to be helpful in researching fashion product browsing related to consumer psychology.

• Journal of Digital Convergence
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• v.13 no.12
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• pp.75-87
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• 2015

The current study examines whether consumers' perceived usefulness of and trust in the integrated mobile payments services positively influence consumer loyalty to the payments system as well as to the online shopping websites where they have used the payments system. Moreover, the study investigates the effects of individual characteristics and brand awareness of the provider of mobile payments on perceived usefulness and trust. Online survey was administered to consumers ranging in age from 20s to 40s. Data analysis reveals that as consumers' perceived usefulness of and trust in the mobile payments system positively influence consumer loyalty to mobile payments and shopping mall websites. The results of the study suggests that e-commerce's user interface design, particularly the transaction system, should receive greater attention as a basic web element of e-commerce building rather than a set of plug-ins or so.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.117-126
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• 2007

This study investigated the effect of the price and brand name on the consumer's evaluation of cosmetics. 363 women from 20's to 50's living in Seoul and the metropolitan area were asked to use and describe the given samples of cosmetic products for one week with different information of price and brand name. The results of this study are as follows: First, the assessment of the facial toner, moisturizer and cream does not show a significant statistical difference between the group of 'renowned' and 'renownless'. Second, the assessment of the facial toner, moisturizer, and cream shows a significant statistical difference between the user groups which received the prior information whether the cosmetics are 'high price' or 'low price'. Third, the assessment of the users' satisfaction of the 3 kinds of cosmetic products mentioned above is influenced by 'renown' an 'price'. Finally, the interaction of the factor 'renown' and 'price' influences on the cosmetics' effectiveness significantly. From this study, it was discovered that the evaluation and the degree of satisfaction on cosmetics were influenced by the price and brand names. This will improve the understanding of consumers' behavior and personal decision-making, which in be the key of marketing strategy.

• Journal of Distribution Research
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• v.6 no.1
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• pp.1-21
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• 2001

This study introduced the components of apparel store, which include product and service factor to reflect the modified conception of service. The purposes of this study were to investigate the dimensions of the components of apparel store and to examine consumers' rating of importance on the components of apparel store. In addition, this study explored the effect of clothing involvement and demographic variables on importance perception. Data were collected via a questionnaire from young adult females in their twenties. The results of this study revealed five dimensions of service factor: environmental service, salesperson service, attitude and policy service related to exchange and refund, policy service related to promotion, and policy service related to convenience. Factors related to product were identified price, quality, variety, fashion, design and brand. Attitude and policy service related to exchange and refund is the most important factor that consumer perceived. Salesperson service and product quality were the second important factors. The relatively important factor in each service dimension was this : display in the environmental service, the ability of salesperson to resolve customer's complaints in the salesperson service, sales person’s courtesy in managing exchange or refund in policy service. Clothing involvement and demographic variables do affect consumers’perception on importance.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.106-114
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• 2019

The study was conducted to investigate the effect of whole-wheat ratio and nutrition information provision on purchasing behavior and consumer intention among individuals in their twenties who lack calcium intake. In the end, this study aims to provide basic data on the development and marketing strategy of customized nutrition-reinforced snacks. Regarding whole wheat ratios, the acceptance of taste of whole wheat flour was highest in ZF but didn't seem significant difference with HF's. The familiarity of taste and flavor (P <0.001), purchase intention (p <0.001) and recommendation intention (p <0.001) were higher in order of ZF, HF and TF. Regarding information provision, familiarity of taste and flavor (P <0.05), purchase intention (p <0.05) and recommendation intention (p <0.05) were higher in order of detailed information group, non - information group and simple information group. Therefore, developing calcium-fortified biscuit, mixing whole wheat flour with normal flour might reduce consumer's resistance, Also, providing detailed information on the degree of fortification of calcium and dietary fiber might cause a synergistic effect on consumption.

• The Journal of Fisheries Business Administration
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• v.50 no.3
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• pp.1-15
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• 2019

The purpose of this study is to analyze the differences by comparing consumption tendency of the Flatfish and Salmon using focus group interview (FGI). The FGI was conducted on university students in their 20s, with a total of 38 respondents surveyed in seven focus groups. Flatfish was recognized as a food in the form of popular sliced raw fish and had customer image that fit for middle-aged men in their 40s and 50s while eating with alcohol. 20s were perceived to be out of date with their age group as flatfish was considered old fish that did not match their age. In addition, they felt low accessibility to flatfish. Salmon was perceived by 20s as a food with a higher appeal than flatfish. Salmon has been creating a brand identity in their 20s and 30s for fashionable and trendy food that appealed to younger generations. They considered characteristics of salmon high in intangible value, such as something sophisticated, trendy, and beautiful. 20s consumed various forms of salmon including salmon sushi, salmon bowl, and salmon fillet, and they perceived it as a psychologically close food that can be easily accessible. In this study, the color of species (orange color of salmon), accessibility, restaurant image, and social media exposure were found to influence the consumption patterns of two species.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.