• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• The Research Journal of the Costume Culture
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• v.3 no.1
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• pp.41-64
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• 1995

A clothing design preference & clothing satisfactions(a general satisfaction, fitness) was studied for women 55 years and older. The major results are as followings. In view of a clothing design preference, 1) Styles of outdoor clothes for spring-fall : ① Two-pieces ② Blouse(Sweater) & Slacks ③Blouse(Sweater) & Skirts. 2) Colors of clothes for seasons: (Spring - Pink, Light yellow, beige), (Summer - Light blue, Blue, Light green), (Fall - Brown, Red purple, Beige), (Winter - Black, Brown, Gray). 3) Fabric prints ; ① Unicolor without print ② Geometric print ③ Traditional print. 4) Kinds of textiles : ① Easy Laundriability ② A style of dressing ③ Uncrumple. In view of clothing satisfactions for ready made clothes, they have unsatisfactory trends as following orders. 1) Considering a general satisfaction : ① Clothing which go with oneself ② Fitness ③ Matching with other clothes. 2) Considering fitness for clothes : ① Sleve length ② Shoulder width ③ Length in Blouse (Sweater) & Jacket, ① Length ② Waist ③ Girth of hip (under abdomen) in slacks (skirts).

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.725-738
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• 2009

The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.5
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• pp.2099-2107
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• 2011

Despite the PB diffusion introduced as a strategic competitive factor from the change of a retailing business, the study of PB perceived quality in a customer aspect is poor. Therefore, this study led the influential factors to retailer attribute and product attribute through overall analysis. Also, the study found the influential attributes affecting the perceived quality and analysed the influential power linking to customer satisfaction and preference through the perceived quality. The examined results of the study have known that each attribute links to customer satisfaction via the only perceived quality. The strategic PB sales advantage should be achieved as giving customers the overall perceived quality, and has shown that it can increase the customer preference for PB.

• Journal of Convergence for Information Technology
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• v.9 no.5
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• pp.217-227
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• 2019

The purpose of this study had been conducted to figure out the relationship of DISC typy behavioral patterns between major satisfaction and job preference. The survey in this subject had been carried out for 192 dental hygiene students from April 1 to 10, 2019. The findings were as follows: Among the sub-factors of major satisfaction based on DISC typy behavioral patterns, S type is higher in the contents of instruction and the way of teaching, the type C and S are higher in school facilities and environments. Among the sub-factors of job preference based on DISC typy behavioral patterns, the type D is higher in honor, development and stability, the type S is higher in aptitude, interest, development, stability and working environment, and the type C is higher in aptitude and interest. As DISC typy behavioral patterns, major satisfaction, and job preference were found to be related to one another, this finding should be considered when teaching career guidance for college students.

• Journal of the Korean Society of Costume
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• v.63 no.8
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• pp.90-105
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• 2013

The purpose of this study was to explore how experiential factors in sportswear stores influenced store satisfaction, brand preference, and purchase intention among potential consumers, and to reveal the moderating effects of impulsive buying. The subjects of this study were 306 male and female adults in their 20s and 30s, who had visited sports brand stores within the past year. To analyze the data, Cronbach's ${\alpha}$, structural model analysis and path analysis were performed. The results of this study were as follows. First, there is a strong relationship between store satisfaction and experiential factors in sportswear apparel stores. All experiential factors significantly influenced store satisfaction in a positive direction. Second, consumers' store satisfaction positively influenced on brand preference. Third, consumers' store satisfaction had positive influences on their purchasing intention. Fourth, consumers' impulsive buying tendency showed significant moderating effect on the experiential factors. Consumers with low level of impulsive buying tended to be influenced more by 'think', 'relate', and 'sense' experiential factors on their store satisfaction. However, consumers with a high level of impulsive buying tendency revealed that they were more likely to be influenced by 'act' and 'feel' experiential factors.

• Journal of the Korea Society of Computer and Information
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• v.28 no.10
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• pp.179-186
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• 2023

This study investigated tooth whitening preferences among college students, evaluating their knowledge, satisfaction, aesthetic criteria, and preferences, while identifying influencing factors. Using a 28-item questionnaire covering general, tooth whitening knowledge, satisfaction, aesthetic criteria, and preference questions, 175 participants surveyed from June 7th to 10th, 2022, underwent analysis. Descriptive statistics, t-tests, analysis of variance, and regression analysis were applied. Results showed tooth whitening knowledge scored 2.90 out of 5 points, satisfaction 2.97, aesthetic criteria 3.59, and preferences 3.28. Tooth whitening knowledge was higher among female and health-related major students, while satisfaction was greater among males, non-health-related majors, and those without cosmetic procedures. Aesthetic criteria were stronger in participants with higher allowances and cosmetic procedures experience. No significant tooth whitening preference differences were found based on general characteristics. Regression analysis revealed significant impact of aesthetic criteria on tooth whitening preferences (β=0.252).

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.113-127
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• 2012

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.