• Journal of Information Technology Applications and Management
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• v.20 no.1
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• pp.149-171
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• 2013

The purpose of this study is to investigate factors influencing Chinese consumers' intention to adopt Smartphones. This paper examines Smartphone characteristics factors (situational dependence, diversity and security) and consumer personality characteristics (innovation, self-efficacy and familarity) based on the Technology Acceptance Model. The 320 sets of data are tested against the model using SEM (structural equation model). The research results reveal that diversity and security have significant influences on both perceived usefulness and perceived playfulness. According to the data analysis, self-efficacy affects only perceived easy of use, and familiarity positively affects perceived easy of use, usefulness and playfulness. This study finds that perceived easy of use and perceived usefulness have positive influences on behavioral intention to adopt Smartphones, and situational dependence and innovation directly affect the behavioral intention. The perceived cost has a negative impact on the behavioral intention. Research results are discussed, and limitations of the current study and future research are presented.

• Proceedings of the Korean Society for Quality Management Conference
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• 2009.10a
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• pp.3-10
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• 2009

When the measurement method for a performance variable is destructive or expensive, it is profitable to replace the performance variable with a highly correlated surrogate variable. In this paper we propose screening procedures using a surrogate variable with specified producer's and consumer's risks. Blending the basic concepts of acceptance sampling plans and screening procedures, the proposed model can be used effectively by quality professionals. Two models are considered: the normal model with dichotomous performance and continuous surrogate variables, and the bivariate normal model with continuous performance and surrogate variables. It is assumed the surrogate variable given the performance variable is normally distributed in the normal model, and performance and surrogate variables are jointly normally distributed in the bivariate normal model. For the two models, Producer's and consumer's risks are derived, and methods of finding the optimal screening procedures are presented. Numerical examples are also given.

• Journal of Information Technology Services
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• v.8 no.1
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• pp.11-27
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• 2009

Recently, IPTV attracts great attention along with the digital convergence of communication and media technologies. This study examined critical factors on the consumer's continued use of the IPTV service. Based on the expectation-confirmation theory and the innovation diffusion theory, we derived nine key factors in the research model-relative advantage, compatibility, ease of use, image, diversity of contents, interactivity, monetary value, social influence, and user satisfaction. Using the partial least square method, we found that content diversity and compatibility have a significant indirect effect on the continued use of the IPTV service via user satisfaction, and user satisfaction and social influence also have a significant direct impact on the IPTV use. These findings not only provide practical insights on the consumer acceptance of new technology-converging services, but also help managers to plan their marketing strategies better.

• Journal of Korean Society for Quality Management
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• v.37 no.4
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• pp.23-30
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• 2009

When the measurement method for a performance variable is destructive or expensive, it is profitable to replace the performance variable with a highly correlated surrogate variable. In this paper we propose screening procedures using a surrogate variable with specified producer's and consumer's risks. Blending the basic concepts of acceptance sampling plans and screening procedures, the proposed model can be used effectively by quality professionals. Two models are considered: the normal model with dichotomous performance and continuous surrogate variables, and the bivariate normal model with continuous performance and surrogate variables. It is assumed the surrogate variable given the performance variable is normally distributed in the normal model, and performance and surrogate variables are jointly normally distributed in the bivariate normal model. For the two models, producer's and consumer's risks are derived, and methods of finding the optimal screening procedures are presented. Numerical examples are also given.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Journal of the Korean Society of Costume
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• v.46
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• pp.187-207
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• 1999

The fashion advertisement is communication method between clothing and consumer. The development of mass communication accelerated that In modern society Post-modernism advertisement is a specialized and separated from so it confuses the consumers who are used in traditional AD. The peculiarities (non-form, destruction of description, compound of genre, mixing of reality and fiction) are more reflected in fashion advertisement. The sample consisted of 425 mail and female and the results were analyzed using frequency and percentage calculation Close tabs T-Test Oneway Anova Factor analysis Chi-square Test, Regression, Correlation Analysis. The result of this study were as follows: The post-modernism fashion ad is the separated and reflected from for young age's favorite. By the factor analysis of consumer response in each 5 emotional factors proved to be valid ones(fine, negative, sexual, stimulative, constructive aspects.) The fine and negative aspects of the factors are very concerned with the consumer's favorite attitude of fashion ad. There is no significant difference in age job but sex has a significant difference. In according to the method of the ad expression consumer's acceptance is difference in sex. There were no significant concern with excess effects and purchase intend in fashion advertisement.

• Journal of Fashion Business
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• v.23 no.6
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• pp.49-63
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• 2019

The purpose of this study was to determine the satisfaction, trust and word-of-mouth intention of online information according to the type of information search by female cosmetics consumers in their 20's to 40's. For this study, online and offline surveys were conducted by 307 people. Factor, correlation, and multiple regression analysis were used to analyze the data. The main results are summarized as follows. First, the cosmetic consumer's information search types were identified as active, playful, and economic information search types. Second, the results of examinations on the effect of consumer information search types on satisfaction, reliability, and word-of-mouth intention of the online information searches showed that the active information search type had a positive effect on satisfaction, reliability, and word-of-mouth intention. The economic information search type had a positive effect on satisfaction. The active information search type was confirmed to have high satisfaction, reliability, and word-of-mouth intention for the provided information and thus, the acceptance of the provided information was high. The playful information search type was divided into continuous, habitual, and independent information search and a tendency to assign a low value to consumer information was confirmed. The economic information search type showed high satisfaction with the information obtained by searching, but also a passive attitude toward trust or word-of-mouth intention and was categorized as a passive search type. Online information search is a communication channel with a great influence that can provide various benefits to cosmetic consumers.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.291-295
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• 2015

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.