• Culinary science and hospitality research
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• v.23 no.8
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• pp.173-183
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• 2017

The purpose of this study is to investigate the causal relationship between new brand awareness and new brand awareness according to type of restaurant menu purchase information. This study will provide basic research data on viral marketing strategy through online marketing of restaurant companies. The purpose of this study is to investigate the effect of information obtained through blog information and SNS advertisement on word effect (information acceptance and information transfer) and to investigate the effect of word of mouth effect on consumers' purchase intention. A total of 206 samples were used for this analysis and regression analysis was performed using SPSS 18.0. The results of the study are as follows. First, experience type, timely relevance and consensus among the characteristics of blog information affect information acceptance. Experience, and accuracy are affecting information delivery. Second, information discomfort among the characteristics of SNS advertising information influences the acceptance of information. Information, entertainment and trust are affecting information dissemination. Third, information acceptance and information diffusion affect purchase intention.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.193-200
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• 2020

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.5
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• pp.620-633
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• 2019

The popularity of cosmetic procedures has increased over the past decade. Korean consumers have shown different levels of demand for the two types of cosmetic procedures (surgical and nonsurgical). This study examines the effect of appearance pressure from family, friends, and social media on the internalization and face/body satisfaction that can determine the levels of acceptance for each cosmetic procedure among young Korean females. Data was collected from 379 females in their 20s and 30s, using an online survey questionnaire. Statistical analysis were performed using SPSS 24.0 and AMOS. The results indicated that only social media pressure significantly influenced young women's internalization of attractive appearance. Internalization was negatively associated with face and body satisfaction. Face satisfaction was negatively related to the acceptance of cosmetic surgical and nonsurgical procedures; however, body satisfaction was not related to the acceptance of cosmetic surgical and nonsurgical procedures. This study highlights the significant importance of social media and its powerful impact on developing young women's body image perceptions.

• Journal of Korea Society of Industrial Information Systems
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• v.14 no.5
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• pp.209-225
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• 2009

This research has been studied to analyze affecting factors for the consumer's acceptance to mobile advertisement by worldwide survey into mobile users of Korea, U.S. and Japan. Based on TAM & Flow theory, our research adopts some factors for a theoretical model such as entertainment, information, irritation, credibility, flow experience, attitudes and acceptance intention. And our research collects data from common consumers & students of each countries to try comparative study with mobile users who has different scope & environment of markets. This data was analyzed based on using AMOS, the structural equation modeling and a second-generation multi variant technique, and has gained distinct advantages over other technique.

• Journal of Korea Technology Innovation Society
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• v.21 no.2
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• pp.715-737
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• 2018

The introduction of autonomous vehicles will bring about not only changes in existing automotive ecosystem but also widespread changes in our lives, society, economy, and culture. Social acceptance is one of important influencing factors for the commercialization of autonomous vehicles. The purpose of this study analyzes influencing factors in the acceptance of autonomous vehicles in terms of consumers. Autonomous vehicles in this study were defined as PAV (Partial Autonomous Vehicles) and FAV (Full Autonomous Vehicles) by drivers' intervention or not. The survey was conducted over 20 years old including not only drivers but also non-drivers. The results showed that the factors affecting acceptance of PAV and FAV were different. Factors directly related to drivers influenced PAV acceptance while external environmental factors influenced FAV acceptance. This study is proved that is should need different strategies between PAV and FAV for increasing those acceptance

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• The Research Journal of the Costume Culture
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• v.26 no.4
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• pp.547-562
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• 2018

As social media penetrates more deeply into people's everyday lives, social commerce (a type of commerce that combines SNS features and possibility for commercial transactions) has enjoyed unprecedented growth. Shopping on Facebook is a representative example of social commerce platform that allows consumers to interact with other users, exchange information and purchase products without leaving a Facebook page. Social commerce presents great opportunities for marketers in terms of leveraging social aspects of shopping experience. It also offers a large potential for Korean companies to reach various target markets, as well as establish their presence abroad. Yet, acceptance of social commerce as a legitimate shopping channel has been slow, and consumers are still hesitant to shop via Facebook. This study draws on uses and gratification theory and the concept of perceived risk to examine how different motives for SNS use and the associated types of perceived risks can affect the purchase intention on the platform. Empirical data from 288 young users of Facebook were analyzed. Findings identified two main motives for SNS use: information-related motive and communication-related motive. Information-related motive significantly affected the intention to shop on Facebook, whereas communication-related motive did not have any significant influence. Risks associated with shopping via Facebook included delivery risk, security risk, social risk and economic risk. Overall, consumers perceived a higher level of security and social risk associated with shopping on Facebook. However, only social risk had a significant negative influence on the purchase intention. Awareness and previous experience of buying via social commerce platform positively affected consumers' purchase intention.

• Journal of Internet Computing and Services
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• v.20 no.3
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• pp.101-109
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• 2019

Based on the electricity sales and public consumption psychology during the online shopping festival, the purpose of this study is to investigate the factors that influence the reusing intention of the online shopping festival consumers. This research is focusing on The Theory of Reasoned Action(TRA) and The Technology Acceptance Model(TAM) to understand online shopping festival consumers' decision making process. The sampling is Chinese from 20s to 50s, who had participated in the online shopping festival.Findings suggests that first, the positive attitude of online shopping festival and subjective norms showed positive effects on online shopping festival consumers' reusing intention. Second, perceived usefulness, perceived ease and perceived enjoyment had statistically significant effects on online shopping festival consumers' reusing intention. Third, according to perceived risk perception of online shopping festivals, there were differences in factors affected the online shopping festival's reusing intention. In particular, the perceived ease of people who perceived risk higher, and the perceived usefulness of people who perceived risk lower had greatest impacts on reusing intention. Based on these findings, the implications and limitations of this study were discussed and suggestions for subsequent studies.

• International Journal of Contents
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• v.8 no.3
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• pp.12-19
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• 2012

This study investigated what factors affect consumers' decision making concerning the adoption of smart TVs. For this purpose, the integrated adoption model that consists of six major constructs from the diffusion of innovation theory (DIT), the technology acceptance model (TAM), and the model of innovation resistance(MIR) was employed. To collect data, an online survey was used. Data collected were analyzed with the structural equation model (SEM). Findings showed that the innovativeness has a positive influence on the both of perceived usefulness and perceived ease of use. It was also shown that both of perceived usefulness and perceived ease of use affect the intention to use smart TVs in a positive way. The innovation resistance has a negative influence on the intention to use. The mediating role of the innovation resistance was also found. The implications of these results are discussed.