• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.4
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• pp.1-13
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• 2010

The purpose of this study is to examine the different preference as well as the factor for this preference between general internet shopping mall and feminine internet fashion shopping mall only which are subjected with women and know the satisfaction which follows hereupon. This research will help to establish the strategy to marketers who manage feminine internet fashion shopping mall. The results of this study as follows; 1. As the result of the analysis of preference factors for general internet shopping mall, it was classified with, convenient characteristic, economical efficiency, product and information characteristic, sales promotion, and customer service. Also differences among preference factors appear with following orders, economical efficiency, convenient characteristic, product and information characteristic, sales promotion, and customer service. 2. As the result of the analysis of preference factor for feminine internet fashion shopping mall, it was classified with, fashion information and style, purchase product, economical efficiency, product assortment, and customer service. Also differences among preference factors appear with following orders, fashion information style, product assortment, purchase product, economical efficiency, and customer service. 3. As the result of the analysis of preference factors, convenient characteristic and product information mostly effects to satisfy the customers who use general internet shopping mall. Also purchase product, product assortment, fashion information and style mostly effects to satisfy the customers who use feminine internet fashion shopping mall.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.344-351
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• 2007

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• Journal of Global Scholars of Marketing Science
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• v.16 no.3
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• pp.61-86
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• 2006

The main purpose of this study is to conceptualize and investigate the relationships between the antecedents and outcomes of customer satisfaction and the linking variables of brand preference and repurchase intention in service industries. To achieve this objective, the study tries to validate the structural equation model and causal relationships among the model's elements involving antecedents to customer satisfaction(perceived quality, value, equity), consequences(brand preference, repurchase intention), and moderating variable/switching cost, customer loyalty). Empirical findings are as follows: First, the effect of two antecedents/perceived quality and value) on customer. satisfaction was accepted but perceived equity was rejected. Second, I found out that there were direct or indirect relationships between the mediating variables/switching cost, customer loyalty, brand preference) and repurchase intention. This means that the proper management concerned with indirect path is probably more important for the success of services industries. Third, the direct effects of customer satisfaction and switching cost on repurchase intention were not significant against the existing studies excepting brand preference. This implies that repurchase intention was mainly intensified by the indirect path, 'customer loyalty${\rightarrow}$brand preference${\rightarrow}$repurchase intention' and 'switching cost${\rightarrow}$brand preference${\rightarrow}$repurchase intention.' The service marketers make efforts not only to strengthen the direct casual linkage but also to consolidate the indirect connections leading to create repurchase intention. Finally, the proper management of these structural relationships will help clarify the role of service marketer resulting in increasing sustainable competitive advantage in service industries.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.400-406
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• 2016

This study used K-mean cluster analysis to evaluate the preference and satisfaction according to consumption behavior of naturally fermented bread products among customers residing in the Seoul area. Naturally fermented bread products were best recognized as "great nutrients for good health" ($3.91{\pm}0.87$). The preference for naturally fermented bread products was due to "good taste and flavor" ($3.39{\pm}0.95$), and customers with "intention to purchase" showed a mean of $3.21{\pm}0.94$. The overall satisfaction for naturally fermented bread products was $3.26{\pm}0.75$. Among the specific categories that contributed to this overall satisfaction, "quality" showed the highest satisfaction with $3.43{\pm}0.77$, whereas "price" ($2.77{\pm}0.76$) and "variety" ($2.77{\pm}0.75$) exhibited the lowest. Among the items to modify for naturally fermented bread products, "variety" was the most important item (21.8%), followed by "lower price" and "convenience of purchase" at 19.7% and 17.9%, respectively. In K-mean cluster analysis, customers who frequently visited the bakery and purchased naturally fermented bread products (cluster 1) expressed strong preference, satisfaction, and consumption behavior. Furthermore, these customers expressed high satisfaction in "quality", "convenience of purchase", and "variety" of naturally fermented bread products.

• Journal of the Korea Society of Computer and Information
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• v.14 no.10
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• pp.149-157
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• 2009

This study aims to empirically examine the factors influencing mobile channel loyalty. This study has been reviewed various theoretical research relating to mobile channel loyalty and transaction cost theory. The model was tested Structural Equation Modeling(SEM) using AMOS 7.0 analysis on the sample collected from 240 respondents. The result of hypothesis testing is as follows. First, asset specificity, uncertainty and transaction frequency were influenced by chanel satisfaction. Second, asset specificity was influenced negatively by chanel preference. Third, chanel satisfaction was influenced positively by chanel preference. Finally, chanel satisfaction and chanel preference were influenced positively by chanel loyalty.

• The Journal of the Korea Contents Association
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• v.10 no.1
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• pp.399-406
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• 2010

This paper is to analyze which factors affect preference, satisfaction, and revisiting on McDonald's brand personality and to suggest distinguished guidelines for drawing core customers. The questionary distributed 150 who is college students in dokyo, Japan, then used for data analysis 128. The results come up with; First, 4 variables which are 'up-to-date', 'spirited', 'darling', and 'young' showed up importantly in brand personality. These mean young generation would like to enjoy playing on-line game and contents with computer on the table during wait their order. Second, 3 factors (sincerity, intelligence/specialization, and wholesome) in brand personality had highly significant in preference and satisfaction. When they feel strongly specialization and trust in product, it should be showed highly with preference and satisfaction. Third, 2 factors (sincerity, and intelligence/specialization) had strongly significant in revisiting. As marketer reinforce darling and specialized image about McDonald, Therefore, they should make customer to purchase again. Finally, if customer prefered and satisfied with product in the restaurant, it could be connected rebuying.

• Journal of the Korean Home Economics Association
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• v.37 no.6
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• pp.139-153
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• 1999

The study was initiated to research on the school uniform preference, satisfaction according to demographic factors and clothing involvement. Data were administered to 513 adolescence in middle school student living in Sunchon. For analysis of the data, frequencies, percentage, means, standard deviation, ${\chi}^2$-test, one-way anova, and duncan's multiple range test were employed. The results of this study can be summarized as follows. 1) school uniform satisfaction were shown to have the significant differences according to sex, father's occupation and education, income, the type of school. 2) school uniform preference were shown to have the significant differences according to sex, parent's education, father's occupation, income, social stratification, the type of school. 3) clothing involvement were shown to have the significant differences according to mother's education, income, social stratification. 4) school uniform preference were shown to have the significant differences according to level of clothing involvement. The higher was clothing involvement, the higher was preference to 'no static electricity', 'fashionable one' and 'one with fine air permeability and water absorbency' of school uniform.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.791-803
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• 2015

This study aims to examine the influence of tennis instructors' coaching behaviors on the satisfaction with lessons and preference for instructors. In order to achieve this study objective, by using the quota sampling out of nonprobability sampling for tennis club members who are now(2015) actively involved in tennis courts located in Daejeon Metropolitan City and Chungcheongnam-do, and also receiving tennis lesson for more than six months or used to take lessons before, the 325 effective samples were used for data analysis. Using the SPSS Ver. 21.0 Window Program, the collected data went through frequency analysis, exploratory factor analysis, reliability analysis, t-test, one-way ANOVA, correlation analysis and multiple regression analysis, and the results are like below. Regarding differences of coaching behaviors depending on sex, first, there were significant differences in the factors like explanatory instruction, positive feedback and negative feedback. In case of differences in accordance with age, every factor showed significant differences. In regard of differences depending on academic background, there were differences in the factor of negative feedback while the factor of positive feedback showed differences in accordance with the experience of lesson. In case of differences depending on the level of athletic performance, there were statistically significant differences in the factors like explanatory instruction, questioning instruction and negative feedback. Second, the positive feedback, one of the sub-factors of coaching behaviors had positive influence on satisfaction with lesson while the explanatory instruction, one of the sub-factors of coaching behaviors had positive influence on preference for instructors. Lastly, the satisfaction with lesson had positive influence on preference for instructors.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.54-64
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• 2011

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.