• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.65-74
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• 2014

The globalization of Korean food has long been an important agenda for both the Korean government and food-related firms, and there have been many trials and errors because of cultural differences in food consumption habits. This study explores Chinese consumers' purchase behaviors toward chicken menus, and for a better understanding of these behaviors, the study considers differences in consumer behavior in between Chinese and Korean consumers around Daejeon, South Korea. The sample included a total of 232 respondents who provided information on their purchase behaviors toward chicken menus. A total of 13 purchasing attributes were compared through a t-test, and according to the results, there were significant differences in 6 attributes: "like the taste" (p<0.001), "as a side dish for drinks" (p<0.001), "to feel good" (p<0.01), "like all chicken dishes" (p<0.05), "for health" (p<0.05), and "low prices" (p<0.05). The results for chicken consumption indicate significant differences in frequency (p<0.05), goals (p<0.01), and expected fair prices (p<0.05). These results suggest that, to make Korean chicken dishes a global Korean menu, future research should focus on consumers' motives for purchasing chicken menus, satisfaction, and characteristics. The generalizability of the results may be limited because the survey was conducted by considering only those students in the Daejeon area. Future research should include a wider range of consumers in both Korea and China for better strategic plans for food-related firms.

• Journal of Information Technology and Architecture
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• v.11 no.2
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• pp.201-216
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• 2014

The internet and the information-oriented communities have brought many changes to increase brand power and product sales in many industries. This study investigates the influence of brand preference and information reliability on consumers' purchase decisions. If product information at the internet advertising matches with consumers' previous brand preference, they are more likely to enhance product information reliability after watching the advertising. Such brand preference match through the advertising will increase consumers' intention to purchase. From the results of our experiment, we found that information reliability and memory from the advertising give a positive impact on the intention to purchase when consumers' previous brand preference matches with advertising attributes. Our study suggests that firms need to develop the internet advertising which is closely matched with consumers' preferences.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.24-40
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• 2007

This study investigated an effective countermeasure of each restaurant under the present market conditions by grasping consumers‘ brand recognition and preferences over six restaurants in the metropolitan area centering around Seoul and comparing and analyzing selection properties that satisfy customers. The survey used a self-recording method that respondents write in the answers in person, and its subjects were the customers of restaurants in the metropolitan area from July to August, 2006. We made the MDS(multidimensional scaling) analysis of the available data from 408 respondents, using the SPSS statistical analysis program. The result was as follows. First, there were intensely competitive relationships between Nolboo Bossam and Wonhalmeoni Bossam, and between Outback Steakhouse and TGIF. Marche and Bennigan’s, however, didn‘t have a competitive relationship but kept a complementary one. Second, Wonhalmeoni Bossam was most favorably commented upon in its facilities, atmosphere, location, services, convenience(business hours, parking, transportation), recognition(popularity, fame, advertisement), sanitation and cleanliness, reasonable prices (food and drinks), etc., and then came Nolboo Bossam, TGIF, Outback Steakhouse, Bennigan’s, and Marche in that order. Third, in case of selection properties on taste of food, TGIF was estimated as the best, and then came Outback Steakhouse, Bennigan's, Marche, Wonhalmeoni Bossam, and Nolboo Bossam.

• Fashion & Textile Research Journal
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• v.17 no.4
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• pp.604-612
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• 2015

This study investigates preferred bicycle wear designs that can satisfy active senior consumers. A survey was conducted on 50-60's women who periodically rode bicycles. The results indicated a preference for slim designs and red colors. Jacket designs preferences were for a tight fit for size tolerance, stand collar style, and elastic band details for cuff styles. Pants design preferences were for a whole band waist belt type with a tight fit style such as leggings in pants silhouette, zipper details on the side line and ankle length. They also preferred styles with pads attached to underpants in the pad style and the part of the back waist in the pocket position. The survey showed four kinds of jacket design drawings on an ordinal scale rating. Results indicated a preference for set-in variation jackets with the red and gray color combination. Finally, we demonstrated bicycle wear design suggestions. The jacket applied different armhole line colors connected to the sleeve to make the waist slimmer; in addition, stretchable material helped improve armpit part functionality.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Journal of Internet Computing and Services
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• v.19 no.2
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• pp.49-56
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• 2018

Internet news consumption is rapidly growing in Korea, and majority of that is being done through Naver, Korea's primary search engine. Naver is also the go-to search engine for smartphone use. This study analyzed 824 most popular news accessed via mobile gears; the news items were selected from Naver's 'Daily Top 10 Stories,' dating from March 2016 to December 2016. The results indicate that entertainment news were the most viewed, while political and social issue news were the most liked and commented by mobile users. With regard to news value, 'prominence' and 'impact' were the two most important factors that influenced a user's news selection process in a mobile environment. The degree of a news' 'prominence' was the most important factor that determined the number of views, while 'impact' was critical to determining "the most commented-upon" and "the most liked" news. The results also indicate that mobile news consumers prefer more dramatic storylines and events that incite public anger or grief, threaten the safety of citizens, or evoke emotional sympathy rather than 'hard news' about such subjects as politics and economics.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.11
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• pp.1362-1376
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• 2011

This study examines the effect of the structural properties of F/W wool knit fabrics for woman's knitwear on the perceptions of textures and sensible images of consumers and present basic data for textile designing by analyzing the relationship among the structural properties, mechanical properties, objective hand measurements and preferences. A total of 12 kinds of knit fabrics were prepared and investigated in terms of the differences in the subjective, mechanical properties and objective hand measurements according to the structural properties of knit fabrics. The data were analyzed by t-test. The subjective hand attributes of wool knits through factor analysis are categorized into 6 factors. In particular, the 'active/comfort' factor is a meaningful result that reflects the unique characteristics of knit fabrics compared to woven fabrics. Mechanical properties and objective hand measurements have a greater effect on textures than on sensible images; in addition, the structural properties, 'gauge' was the most important factor to influence the subjective evaluation.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.905-916
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• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.

• The Research Journal of the Costume Culture
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• v.26 no.6
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• pp.872-887
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• 2018

This study aims to identify the differences between Korean and Chinese and males and females in terms of female image preferences. The survey was conducted for 1 month targeting male and female Korean and Chinese subjects. Among the 350 completed questionnaires, 309 were used for analysis. For the analysis, 11 female images were chosen based on theoretical study, then a t-test and a paired t-test were carried out using SPSS 19.0. The results of this study are as follows: First, differences in female image preferences were observed to depend on nationality and gender. Koreans prefer urban images while Chinese prefer cute, intelligent, and sexy images. Second, males prefer innocent or sexy images, while females prefer sophisticated images. Third, Korean males prefer innocent, active, sophisticated, gentle, cute, sexy, urban, natural, intelligent, spectacular, and neutral images in order. Chinese males prefer gentle, innocent, sexy, active, sophisticated, intelligent, cute, natural, urban, spectacular, and neutral images in order. Fourth, Korean females prefer sophisticated, gentle, urban, natural, intelligent, innocent, active, sexy, cute, spectacular, and neutral images in order. Chines females prefer sophisticated, intelligent, cute, gentle, innocent, active, natural, sexy, urban, spectacular, and neutral images in order. Using these results, it will be possible to design marketing strategies for global consumers.