• Journal of Nutrition and Health
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• v.53 no.3
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• pp.255-270
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• 2020

Purpose: The purpose of this study was to identify the factors that influence the consumption of convenience foods among Korean adolescents. Methods: This study had a descriptive cross-sectional study. Data were obtained from the 15th (2019) Korea Youth Risk Behavior Web-based Survey, which involved a nationwide representative sample of 57,303 middle- and high-school students. Convenience-food consumption was defined by frequency of adolescents consuming convenience foods obtained from convenience stores, supermarkets, and cafeterias over the previous 7 days. The analyzed variables were related to sociodemographic, mental health, and health behavior. The Rao-Scott χ² test was applied to examine the difference in the rate of consuming convenience foods obtained from convenience stores according to each factor. Hierarchical logistic regression was conducted to examine the factors that influence convenience-food consumption among Korean adolescents. Results: It was found that 29.1% of Korean adolescents consumed convenience foods obtained from convenience store more than three times per week. The significant influencing factors were female sex; low subjective academic achievement, and subjective household economic status; high perceived stress; low subjective sleep sufficiency; experience of depression; suicidal ideation; lower physical activity; skipping breakfast; lower consumptions of fruit, milk, and vegetables; higher consumptions of soda drinks, sweet drinks, caffeine, and fast food; lower water intake; current smoking and drinking; drug use; and experience of violence. Conclusion: These findings provide a better understanding of the sociodemographic, mental-health, and health-behavior factors that influence the consumption of convenience foods among Korean adolescents. We suggest that differentiated policies, strategies, and nutrition education need to be developed and implemented, in order to address the above-mentioned factors and thereby reduce such behaviors among Korean adolescents.

• Transactions of the Korean Society of Automotive Engineers
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• v.24 no.6
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• pp.668-676
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• 2016

The accelerated convergence of automobiles and ICT has led to an increase in in-vehicle electronic devices designed to enhance the safety and convenience of drivers. Consequently, the information presentation on in-vehicle display systems for drivers and passengers need to be taken into account in order to guarantee driving stability while satisfying the needs of UX-based design users. This study compared and evaluated requirements for information items shown on in-vehicle displays regarding driving safety and convenience by groups according to driving career. A total of 38 information items related to safety and convenience that can be displayed while driving and pulling over were collected. Their level of necessity was tested and evaluated by 234 drivers. Using the results, we conducted a comparative analysis on the requirements for information presentation on in-vehicle display systems by groups according to driving career.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.173-193
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• 2013

This study was conducted to investigate the effects of servicescape factors(space, convenience, aesthetics, comfortableness, cleanliness), brand reputation and experiences factors(feel, think, act, relate) on emotional and cognitive reactions of visitors to Korean restaurants. It also investigated the relationship between emotional and cognitive reactions and brand loyalty. A total of 353 questionnaires were analyzed using the factor analysis, a reliability test, and structural equation modeling analysis. The results revealed that space, aesthetics and comfortableness were positively related to emotional reaction, and convenience and cleanliness were related to cognitive reaction. This study also found that brand reputation was positively related to emotional and cognitive reactions. Moreover, it was found that think was positively related to emotional reaction, and feel, think, act and relate were positively related to cognitive reaction. Finally, cognitive reaction was positively related to loyalty. Therefore, Korean restaurant marketers should introduce or strengthen servicescape, brand reputation and experiences, which increases brand attitude or loyalty.

• The Research Journal of the Costume Culture
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• v.22 no.4
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• pp.640-653
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• 2014

The purpose of this study was to investigate the effect of store attributes on brand equity of and brand attitude toward Korean SPA brands. Data were collected from women living in Seoul in ages from 18 to 39 with purchasing experience at Korean SPA brands. A total of 554 questionnaires were used in the statistical analysis including factor analysis and structure equation analysis. The results were as follows: For store attributes, 8 factors were extracted: product assortment, fashionability, price, quality, store environment, service, convenience in location and advertisement. Two factors, brand awareness, brand image were extracted for brand equity, and brand attitude was derived as a single dimension. Product-related store attributes such as product assortment, price, quality have positive effects on brand awareness, brand image and brand attitude. Other attribute such as store environment has positive effect on brand awareness and brand image, Attribute such as advertisement has positive effect on brand awareness and service, convenience in location have positive effect on brand attitude. Moreover, brand image and brand awareness have positive effect on brand attitude. These results indicate the product-related attributes are important factors to consider for improving brand equity and brand attitude for Korean SPA brands.

• The Research Journal of the Costume Culture
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• v.20 no.3
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• pp.378-391
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• 2012

Loyalty programs are used by many fashion firms as marketing tools for reducing customer switching and increasing customer loyalty in keen market competition conditions. The purpose of this study is to explore and propose an effective implementation of a loyalty program for a targeted fashion firm's customers by grasping their perceived value of and satisfaction with the loyalty program. Questionnaires were administered to 329 college students in Gwangju. For data analysis, factor analysis, Chronbach's ${\alpha}$, correlation analysis, and a Structural Equation Model using the LISREL 8.30 program were applied. The results were as follows. First, the degree of perceived value of the loyalty program was classified according to cash value, convenience of use, aspirational value, and suitability of use. The aspirational value and cash value significantly affected the students' satisfaction with the loyalty program, but the convenience of use and suitability of use were not significant. Second, higher satisfaction with the loyalty program was related to higher overall customer satisfaction but did not affect customer trust and loyalty. Finally, higher overall satisfaction was related to customer trust but did not affect customer loyalty, and higher trust affected customer loyalty.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.1-18
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• 2007

The purpose of this study is to investigate the properties of restaurant customer's choice and to present the desirable service of restaurants. The experimental data were collected from the questionnaire answered by 182 restaurant customers in Seoul. One-way ANOVA and $x^2$(Chi-square) verification analysis were performed with the SPSS WINDOW 10.0 program to investigate statistical significance of the data. As the results, it was revealed that the food factor was most important when the customers choose a restaurant. And then, the importance of the choice properties was in the following order, that is, the food factor, the hygiene and cleanness factor, the employee's service factor, the visiting convenience factor, the indoor mood factor, the menu factor, the amenity factor for children. In addition, it was confirmed that some choice properties of the customers are dependent on the general characteristics such as sex, age, occupation, income etc. Therefore, it is essential that restaurants should provide various services related with the choice properties by understanding the choice properties according to the customer's characteristics.

• The Research Journal of the Costume Culture
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• v.21 no.4
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• pp.562-575
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• 2013

The purpose of this study was to test the determinants of fashion savvy. As determinants, this study examined fear of negative evaluation by others and self esteem as subject-related variables and consumer confidence in fashion decisions as the product-related variable. It was hypothesized that fear of negative evaluation and self esteem influence fashion savvy both directly and indirectly through consumer confidence in fashion decisions. Data were gathered by surveying university students in Seoul metropolitan area, using convenience sampling, and 311 questionnaires were used in the statistical analysis. In analyzing data, factor analysis and path analysis were conducted. Tests of the hypothesized path show that one factor of fear of negative evaluation and self esteem influence fashion savvy directly and indirectly through consumer confidence in fashion decisions. More specifically, 'fear of negative impression and judgment' factor negatively influences 'marketing literacy' and 'consumer selfefficacy' of fashion savvy, whereas self-esteem positively influences 'consumer self-efficacy' of fashion savvy. In addition, consumer confidence in fashion decisions influences all six factors of fashion savvy. The implications of these findings and suggestions for future study are also discussed.

• International Commerce and Information Review
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• v.8 no.3
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• pp.71-95
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• 2006

In recent, T-commerce is widely dispersed as alternative type of commerce. It is forecasted that t-commerce system is used more than e-commerce system. Therefore more and more t-commerce-related industries are also recognizing that t-commerce is a critical business model. It is needed to understand the concept of t-commerce and develop the t-commerce marketing strategy. CEO analyses consumer's behaviors according to the data about buyers and applies the advantage of t-commerce to the communication with customers. This t-commerce system plays an important role in maximizing customer satisfaction and affecting their intention to reuse it. Therefore this paper attempts to identify T-commerce critical success factors and divide between use-intention group and unuse-intention group by taking out a discriminant function by the discriminant analysis. This lays a foundation in developing T-commerce strategy. According to the discriminant function extracted, convenience factor, amusement factor, system quality factor, product perception factor are significant in the sequence of influential degree. However, usefulness factor and speedy connection factor are not significant. In result, the target hitting rate is 77.9% in the first unuse-intention group and it is 95.2% in the second use-intention group. The total discriminant target hitting rate is computed to higher value, 86.55%. The statistic package, SPSS 12.0, is used to survey and analyse data and test the hypothesis. The validity and reliability of variables are verified by both reliability analysis and factor analysis. The discriminant analysis is used to tell the difference between use-intention group and unuse-intention group.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.