• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.340-343
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• 2003

To effectively adopt individual customer's preference and actively adapt change of business situation, suppose an architecture of the system which include information categorization using user's preference. In the experimental results, it is found that information providing system implemented by this idea is more flexible than existing systems in extension of usage of information and goes beyond the traditional models.

• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.372-375
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• 2003

To effectively adopt individual customer's preference and actively adapt change of business situation, suppose an architecture of the system which include information categorization using user's preference. In the experimental results, it is found that information providing system implemented by this idea is more flexible than existing systems in extension of usage of information and goes beyond the traditional models.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.62-69
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• 2015

This study examined the effects of the level of narrativity of a culture content on the level of preference of a related culture content. The culture contents were categorized into novels, cartoons and TV programs according to the content type, and into dramas, comedies, and actions by the contents genre because previous studies found a high level of narrativity in novels and dramas. Based on the survey data on the movie preference, the following were found. First, when people prefer novels with high-level narrativity, rather than TV programs, which have low-level narrativity in a certain genre, they prefer watching movies in the same genre. Second, this relationship is even more reinforced when the genre of the original of the movie is drama, which has high-level narrativity, rather than comedies or actions, which have low-level narrativity. Narrativity plays an important role in the movie preference, especially when it comes to movie originals.

• The Journal of the Korea Contents Association
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• v.11 no.12
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• pp.230-240
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• 2011

The personality types has been emphasized as one of the influential factors for the program selection by viewers in the multi-channel and multimedia era. However, there have been few empirical studies on this issue. The current study investigated how the audience personality influence the program preference. Specifically, this study focused on both need for cognition and sensation seeking which are related to the television viewing motivation. To examine the influence of personality on program preference, four types of drama and five types of entertainment programs were used. The results of the web survey showed that viewers personality type seem to have effect on their program preference. Indeed, it appeared that there was positive relationship between need for cognition and sensation seeking. The implications of this study's findings were discussed.

• The Journal of the Korea Contents Association
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• v.17 no.3
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• pp.643-653
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• 2017

The purpose of this study is to analyze the influence of Trans Media Brand Experience on Brand Image, Brand Preference, and Purchase Intent. Trans Media experience refers the act of enjoying contents by crossing a number of different media. With the advance of digital convergence, brand experience communication has become more diverse. This study focuses on one particular Trans Media case, Bacchus Self-Scanner by using Smart PLS to analyze 119 participants on a structural equation model. The result shows that 1) brand experience has a positive impact(+) on brand image and purchase intent, 2) brand image has a positive impact(+) on Brand Preference and Purchase Intent, and 3) Brand Preference has a positive impact(+) on Purchase Intent. As the result shows, the empirical proof that Brand Experience affects not only the indirect-effect of Brand Image and Brand Preference but also Purchase Intent as the direct-effect, and that Brand Image can affect Brand Preference and Purchase Intent, will serve as strategic implications for Brand Experience and Brand Image.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.528-538
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• 2014

The purpose of this study was to investigate the relationships among recognition, preference, and purchasing characteristics for Changnyeong onions and garlic as well as festival satisfaction among participants at agricultural product festivals in the Changnyeong region. Results showed that festival satisfaction of 'place of festival' was highest while 'convenience facility & event contents' earned the lowest scores. Most subjects (90.5%) had purchased Changnyeong agricultural and processed products. A major purchasing type was fresh agricultural products (66.7%). The pathways to recognize Changnyeong agricultural products were mostly 'promotion by related institutions' (22.0%), 'family relatives' (20.8%), 'mass media' (16.6%), and 'festivals and events' (16.1%). The most considered factors for purchasing regional products were 'geographical origin' and 'ingredients'. Changnyeong onion showed higher scores for recognition and preference and rate of purchase experience and intention than for garlic. The correlation coefficients of recognition and preference for onion and galic were 0.603 (p<0.001) and 0.598 (p<0.001), respectively. The explanation power ($R^2$) of related variables for purchase of Changnyeong onions was 0.258. The regression coefficients (${\beta}$) for 'recognition', 'preference' and 'convenient facility & event contents' were positive, whereas the regression coefficient for 'price' was negative. Recognition, preference, and convenient facility & event contents with garlic purchase showed a positive relationship ($R^2$=0.253). The most effective promotion method to increase sales of Changnyeong agricultural products was 'local festivals and events' (27.8%).

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.268-279
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• 2019

This study applied the Q methodology to the graduate students of the department of food service management in Seoul to grasp the subjective perception of customers using the big blur phenomenon and the introduction of the kiosk. As a result of the analysis, five types were derived. (N = 6): Fast payment and various order preference types, the second type (N = 6): Earning and discount benefits preference type, the third type (N = 3): Simple order preference type, The fourth type (N = 2): Employee service preference type, and the fifth type (N = 3): Safety payment preference type. In the future, the research on the Big Blur phenomenon of eating out company will be refined through more detailed Q methodological questions with analytical techniques based on extensive literature and empirical studies, and to analyze the various opinions of respondents more concretely and objectively.

• The Research Journal of the Costume Culture
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• v.9 no.4
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• pp.629-638
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• 2001

This study was intended to identify the desired image and fabric preference of woman college student for apparel and the relationship between these variables. Data were collected by questionnaire distributed to 260 woman college students through August to September of 2000. After eliminating incomplete questionnaires, 236 were analyzed. The most desired image was neat, and the most preferred fabric was natural fiber textile in fiber contents and light and soft in fabric sensation. The avoided image was masculine, and the negative sensation was heaviness. As a result of factor analysis, 7 factors -cute, intellectual, animate, neat, mature, sporty, sexy- were determined in image. And 8 factors -soft, durable, flat, rigid, light, bulky, heavy, pliable- were determined in fabric sensation. These factors explained large percentage of variance respectively. Multidimensional scaling was employed to analyze the relationship between desired image and fabric preference. Two dimensions were accepted to interpret the relationship. One of the results showed the closeness among the natural fiber textile, lightness, durability and natural image. And the short distance among the blended textile, elasticity, warmness and sporty image was presented.

• Proceedings of the IEEK Conference
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• 2008.06a
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• pp.641-642
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• 2008

In this paper, we propose a new approach for the implicit rating algorithm of finding user's intense and preference to the contents on the web. Although the explicit method dig out the user preference of specific contents based on the user's intervention, we propose the implicit method obtaining the user preference according to the user's behavioral patterns on the web implicitly and automatically without the user's intervention. The implementation results show that the proposed approach is highly valuable for supporting recommender systems in conjunction with the users lifestyle.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.