• 산경연구논집
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• 제8권5호
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• pp.77-85
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• 2017

Purpose - The purpose of this study is to investigate the variables that lead consumers to visit traditional markets and buy market goods. Thus, the current research examined the relationship between satisfaction and return intention as among the factors influencing loyalty. Research design, data, and methodology - This study was conducted to examine the effects of the perceived level of factors on loyalty and how it influenced consumers' visits to traditional markets in 125 adult adolescents and women living in Mok-po area. The results of the questionnaire were obtained. The statistical data of the questionnaire were verified by SPSS. Results - In this study, consumers' perception level of eight loyalty factors can be perceived by the traditional Korean market. The empirical analysis is summarized as follows. First, by selecting five representative variables influencing intention to return to traditional markets, Mok-po area consumers were affected by the intention to revisit according to the intensity of recognition level among these variables. Second, the higher the perceived level of product price, quality of access (accessibility) among the factors that consumers perceive as important factors in visiting traditional markets were heightened. Third, Mokpo residents are aware of the main important factors of visiting the market such as receiving a friendly atmosphere (image) about traditional market, market environment (hygiene and cleanliness), connection with the local economy, and customer service such as kindness, refund and return. These loyalty factors did not affect consumers' intention to revisit. In other words, image, environment, regional economic linkage, and these factors did not have a positive effect on revisit intention. Conclusions - The empirical analysis of this study suggests that factors that directly affect loyalty among the key factors that play a major role in visiting traditional markets should be identified and developed as loyalty factors. It is necessary to identify the key factors influencing the satisfaction and loyalty of traditional market users, and operate a system that systematically and comprehensively manages and evaluates them. In order to do this, the government, the local governments, and related organizations should regularly conduct loyalty and satisfaction surveys on visa recognition levels and establish strategies for dramatic improvement measures.

• 한국산림과학회지
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• 제104권4호
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• pp.668-676
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• 2015

이 논문은 자연산 임산물에 대한 소비자 인식을 조사하여 수요측면에서 산림복합경영 활성화 방안을 제시하는 데 목적이 있다. 이를 위해 도시 가구 640명을 대상으로 인터넷 설문조사를 실시하였다. 소비자들이 산지재배 임산물을 구입하는 이유는 영양 효능과 안전성 때문이며, 같은 임산물이라도 밭 재배보다 품질이 우수하다고 응답하였다. 산지재배 임산물이 친환경 밭 재배 작물보다 선호되기는 하지만 자연산 인정 여부에는 차이를 보이지 않았다. 소비자들이 임산물 속성 가운데 중요시하는 요소는 품질과 효능으로 나타나 이를 강조하는 마케팅이 요구된다. 소득이 증가하면 신선도와 가격보다 자연산 여부를 중요하게 여기는 것으로 나타났으며 채취체험이 자연산 임산물 구매에 긍정적 영향을 주는 것으로 나타났다. 이러한 결과들은 산림복합경영의 활성화를 위해 자연산 인증을 통해 소비자 신뢰를 획득하고 체험 관광과 연계하는 6차산업화 추진이 필요하다는 것을 시사한다.

• 한국생활과학회지
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• 제15권2호
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• pp.341-352
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• 2006

This study examined health-functional foods intake pattern of consumers and their recognition of it to prepare a guide for the foods. The data were collected from the adults living in Busan and Gyeongnam through a self-administered questionnaire from September sixth to September thirteenth, 2005. The results of this study were as follows: Most respondents have taken one health-functional food, mainly on purpose to maintain and improve overall health condition. The average of monthly cost to purchase the foods was 79,933 Korean won, and drugstores were the main purchasing place. The value perception about health-functional foods was at the middle, and the recognition level of Health Functional Foods Act established in 2002 was very low. The most important source of information regarding health-functional foods was family, relatives and friends, and two-fifths respondents had difficulties in obtaining information. These results imply that consumers should consult with experts before they take health-functional foods and that public information regarding Health Functional Foods Act should be given to consumers.

• 한국식생활문화학회지
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• 제33권6호
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• pp.567-579
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• 2018

This study analyzed consumers' recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer's needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

• 한국생활과학회지
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• 제24권4호
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• pp.513-529
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• 2015

This study performed corroborative analysis by establishing hypothesis so as to corroboratively define the effect on brand attitude of psychological risk recognition in the case where consumers reading negative media news related to bakery recognize crisis communication on the basis of which point. According to corroborative analysis, the role of psychological crisis perception as parameter is confirmed in the causal relation between crisis communication recognition and brand attitude. Such result of study confirms that the positive change in crisis communication recognition reduces psychological risk perception to bakery products and such psychological risk perception eventually become factor which affects brand attitude over products. Such result of study suggests that when reading negative media news on bakery, the influence on consumer's evaluation of news on the basis of certain point and the influence on the formation of causal relation between psychological risk perception and brand attitude has scientific ground. In the aspect, the main result of this study is to find the clue that when comparing precedent study between crisis communication recognition and brand attitude, psychological risk perception is realized with brand attitude as media by verifying the parameter role of psychological risk perception.

• 패션비즈니스
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• 제6권2호
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• pp.93-109
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• 2002

This study measured the accompanying rating, recall, and recognition of advertisements, which were run with different methods of spacing in the magazines. To achieve this objective the study chose a qualitative research and performed a reliable test. After the survey was completed, the advertisement recall test was performed. In addition, two days later, the recognition test was performed to the survey respondents and data on the memory of respondents on the advertisements was collected. As a result, rating, recall and recognition of the advertisement's were significantly different by the various forms of advertisements in the magazines. In the advertisement rating and recall by the advertisement printing forms, rather than the regular printing form of running the target advertisement for two pages in a role and the irregular printing form, the continuous printing form was confirmed to be more effective. In addition to that, in the form of running continuous target advertisements for six pages in a role, the effects of the advertisements recall and the recognition were increased. A continuous printing form had higher outcomes on the rating, recall and recognition of advertisements. Therefore, conclusively, it gave more effects in increasing the memory of the advertisement for the consumers. The conclusion of the study provided suggestions on the forms of advertisement to stimulate the memory of consumers in the magazine advertisement.

• 디지털융복합연구
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• 제10권5호
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• pp.117-124
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• 2012

소비자들이 왜 위조품을 시용할까? 하는 의문에서 출발하였다. 사전조사를 통해 위조품 사용동기, 사용혜택 및 사용손실 척도를 제작한 후, 이러한 위조품사용 동기요인과 위조품사용 혜택요인 및 위조품사용 손실요인 각각에 대해 한중소비자간에 인식의 차이가 있는가를 확인하였다. 연구결과 첫째, 위조품 사용동기요인은 과시성, 경제성, 만족감, 실용성의 4가지로 나타났으며, 한중소비자의 인식차이를 알아본 결과 과시성, 경제성과 만족감 요인에서는 유의미한 차이가 나타났다. 둘째, 위조품 사용 혜택요인은 개인적 혜택과 경제적 혜택의 2가지로 나타났다. 2가지 혜택요인 모두에서 한중소비자간 유의미한 인식차이가 나타났으며, 한국소비자가 중국소비자에 비해 높은 긍정응답을 나타내 보였다. 셋째, 위조품사용 손실동기요인은 개인적손실, 품질손실, 물질적손실 및 사회적손실의 4가지 요인으로 나타났다. 개인적손실과 품질손실 및 물질적손실요인에 대해 한중소비자간 유의미한 인식차이가 나타났다. 이러한 연구결과는 한국소비자의 위조품사용행동에 대한 심층적 이해를 통해, 향후 위조품 사용을 줄이는 공공 캠페인에 활용할 수 있는 자료를 제공해 줄 것으로 기대한다.

• 한국조리학회지
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• 제14권4호
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• pp.441-455
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• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.

• 한국조리학회지
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• 제14권4호
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• pp.79-92
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• 2008

This study was to investigate consumers' recognition, preference, and use condition of processed food of Prunus mume(PFPM). As for the general recognition of Prunus mume, as the age is higher, and as the group of manufacture and intake has a higher level of academic attainments, the level of recognition is high. The group that manufactures and takes in PFPM at home showed high preference for Prunus mume processed food, and significant differences were shown among groups in this regard. The group of higher age and academic attainment level and those who manufactured Prunus mume at home showed high intake frequency of PFPM. 88.7% of the all respondents said that they had had Prunus mume products such as Prunus mume alcoholic beverage(76.3%), undiluted solution of Prunus mume(74.9%), Prunus mume tea(60.1%), and Prunus mume Jjangajji, or sliced vegetables preserved in soy sauce or hot pepper paste(46.3%). The rates of intake experience on another PFPM were relatively very low, and PFPM consumers in Daegu and Gyeongbuk areas were very limited. As for the prospect of Prunus mume processed food consumption, 48.8% and 46.7% of the respondents expected that it would remain in the current condition and would increase respectively. Moreover, 62.8% of the respondents said that they would purchase new PFPM satisfying such requirements above, which suggests that producing new PFPM is very positive.

• 한국조리학회지
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• 제16권4호
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• pp.28-42
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• 2010

본 연구는 식공간 연출, 푸드 스타일링, 테이블 데코레이션의 한 부분이라 할 수 있는 카빙 데코레이션에 대해 소비자들의 인식과 구매 의도 및 가격 수용성에 대해 살펴보고자 하였다. 본 연구는 2009년 5월 18일부터 2009년 5월 22일까지 대구 지역에 아침 시간과 저녁 시간에 버스와 지하철을 이용하는 20세 이상의 성인을 대상으로 실시하였고, 296부를 최종 분석에 사용하였다. 연구결과 50% 이상의 소비자들이 카빙에 대해 알고 있었고, 대부분 TV를 통해서 알게 되었다고 한다. 카빙은 뷔페와 레스토랑에 가장 많이 사용될 것이라고 하였고, 뷔페와 일식에서 가장 많이 사용될 것이라 하였다. 또한, 꽃-나비 카빙과 일식이, 동물 형태 카빙과 중식이, 수박 카빙과 뷔페가 가장 잘 어울린다고 하였다. 아울러 카빙 데코레이션에 대해 인지도가 높은 소비자가 구매 의도와 가격 수용성이 높은 것으로 나타났고, 카빙 데코레이션을 인지도가 낮은 소비자는 구매 의도가 높다고 해도 가격 수용성이 매우 낮게 지각하지만, 카빙 데코레이션 인지도가 높은 소비자의 구매 의도가 높은 경우에는 가격 수용성이 매우 높게 나타났다.