• 한국식생활문화학회지
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• 제21권4호
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• pp.375-380
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• 2006

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health ${\cdot}$ effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

• 한국식품조리과학회지
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• 제19권3호
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• pp.308-317
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• 2003

The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means cluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statistics show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food, at an expensive price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it wis found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality, price and type of food, and quality of service required by tourists dining at restaurants.

• Journal of Ecology and Environment
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• 제36권1호
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• pp.11-17
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• 2013

The life cycle of butterflies is closely related to the growth of food plants and, through a prolonged coevolutionary process, has undergone an ecological adaptation. So, it is important that control the egg-laying number and place to secure enough food plant by female adult to guarantee the survival of the larvae. To study whether oviposition control of the Luehdorfia puziloi takes into greater consideration food plant leaf biomass or leaf abundance, correlation among the egg cluster size, the leaf size, and the number of leaves around egg clusters was investigated. According to the results, the egg clusters size exhibited positive correlation with the leaf size of food plants on which eggs had been laid but did not do so with the number of surrounding leaves. In addition, the number of egg clusters laid exhibited positive correlation with the number of surrounding food plant leaves but not with the leaf size on which eggs had been laid. Consequently, for the Luehdorfia puziloi, the females' recognition of the leaf size seems to be the most important factor in the egg cluster size, and the number of egg clusters had positive correlation with food plant density per unit area.

• 농업생명과학연구
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• 제43권6호
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• pp.117-127
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• 2009

이 연구는 식품산업의 경쟁력 확보 수단으로 클러스터에 대한 논의가 세계 각국에서 활성화되고 있음을 감안하여 경남지역의 식품산업이 클러스터로 형성 및 발전이 가능한지를 분석하였다. 클러스터의 잠재성 평가는 2차 자료로 측정이 가능한 5가지 지표를 사용하여 분석하였다. 평가지표로는 클러스터의 절대적 규모, 상대적 규모, 전문화, 지배력, 집적도가 사용되었다. 측정지표의 분석결과 경남의 식품산업은 클러스터 조성시 경제적 효과의 창출이 가능하며, 경쟁력 뿐 만 아니라 지역전문화와 지배력을 갖춘 것으로 평가되어 잠재적 클러스터 기준에 합치하는 것으로 나타났다.

• Journal of Applied Biological Chemistry
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• 제61권4호
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• pp.357-365
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• 2018

된장의 최적 섭취 기간을 판단하기 위해 원료 대두로부터 3년 동안 발효 숙성 하면서 6개월 단위로 시료를 채취하여 분석하였다. 이화학적 분석, 항산화력과 관능 검사를 주성분분석과 k-평균 군집 분석하여 종합적인 품질 특성을 평가하였다. 된장의 품질 특성은 PCA에 의해 1년 간격으로 큰 변화가 확인되었고, 군집 분석에 의해 숙성 기간에 따라 각각 cluster 1, 2, 3의 군집으로 분류되었다. 건강기능성과 관련된 항산화력으로 총 페놀함량, SOD 유사활성, DPPH 라디칼 소거 능력은 cluster 3에서 높았다. Cluster 3에서는 맛과 관련된 관능 평가 항목과 유리아미노산, 유기산 등도 높게 나타났다. 기호도 평가도 cluster 3에서 높게 나타났고 기호도에 가장 큰 영향을 준 관능 항목 요인은 감칠맛과 갈색이었다. 따라서 된장은 숙성 12개월 이후부터 섭취 가능하지만 된장의 맛과 건강 기능적 측면을 동시에 고려한다면 숙성 30개월 이후가 된장의 최적 섭취 시기라고 할 수 있다.

• Agribusiness and Information Management
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• 제7권1호
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• pp.21-36
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• 2015

This study aims to analyze the differences of ginseng product consumers and segment Korean fresh ginseng and red ginseng root markets based on attributes for the purchase. As a result of analyzing survey data, the red ginseng root consumers had different aspects from fresh ginseng consumers. According to the result of cluster analysis, the fresh ginseng consumers were subdivided into three segments (safety-oriented consumption cluster, label centered consumption cluster, and high involvement consumption cluster), while the red ginseng root consumers were subdivided into four segments (convenience-oriented consumption cluster, high involvement consumption cluster, raw material's safety-oriented cluster, and raw material's information importance cluster). ANOVA and Crosstab were conducted to investigate characteristics of each cluster.

• 벤처창업연구
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• 제16권4호
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• pp.195-209
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• 2021

서울시 전자상거래센터에서 실시한 2019-2020년 소셜미디어 이용실태 조사에 따르면 소비자 10명 중 5명이 소셜미디어를 통한 쇼핑경험이 있는 것으로 조사되었으며, The CMO Survey에서 2020년 코로나 펜데믹 기간에 실시한 조사에 따르면 전통적인 광고매체의 비용은 축소되고 소셜미디어에 대한 광고지출은 74%나 상승함으로써 소셜미디어가 더욱 중요한 마케팅 요소로 자리하고 있음을 나타내고 있다. 이만큼 소셜미디어의 이용자 증가와 그에 따른 기업의 마케팅 활동이 활발해지는 동안 소셜미디어에 대한 사용자의 이용동기, 만족도, 구매의도 등 다양한 마케팅 측면에서 연구되어져 왔으나, 온라인을 통해 농식품을 구매하는 상황에서 소비자들의 소셜미디어 이용빈도가 실제 구매행위에 어떠한 차이로 나타나는가에 대해 세분화 한 연구는 없었다. 본 연구는 온라인에서 농식품을 구매하는 소비자들을 대상으로 소셜미디어 이용빈도에 따라 유형별로 군집화하여 농식품 구매상황에서 보여지는 군집별 소비자특성의 차이를 파악하고자 하였으며, 제품관여도, 제품필요도, 온라인 구매채널 선택 등 3가지 농식품 구매상황에 대해 각 군집에서 나타나는 인구통계학적 분포, 지각된 위험, 식습관 라이프스타일 등의 소비자 특성을 확인하고 군집별 유형을 제시하였다. 이를 위해 245명의 소비자를 대상으로 소셜미디어 이용빈도 및 온라인 농식품 구매행태에 대한 설문 자료를 수집하였으며, 요인분석과 신뢰성 분석으로 측정변수의 타당성을 확보하였다. 소셜미디어 이용빈도에 따른 군집분석을 실시한 결과 3개의 군집으로 나뉘어졌으며, 첫번째 군집은 주로 개방형 소셜미디어를 사용하는 집단, 두번째 군집은 개방형 소셜미디어와 폐쇄형 소셜미디어, 온라인 쇼핑몰을 고루 사용하는 집단, 세번째 군집은 전반적으로 온라인 매체 사용량이 적은 집단으로 군집별 특성이 나타났다. 각 3개의 군집을 통해 온라인에서 농식품 구매시 제품관여도, 제품필요도, 구매채널 선택에 미치는 영향을 회귀분석을 통해 확인하였다. 회귀분석 결과 온라인에서 농식품을 구매하는 상황에서 보여지는 군집1의 특성은 소셜미디어나 온라인쇼핑몰에서 농식품을 구매하는데 거부감이 없는 지방에 거주하는 30대 남자로 소비자특성이 대표된다. 군집2의 특성은 주로 건강식품 구매에 관심이 많은 소비자로 소비자특성이 대표된다. 군집3의 경우는 온라인에서 제품을 구매하는 경우 품질과 가격을 많이 따져보고 구매하며, 온라인보다 오프라인 구매가 더 안심인 사람으로 소비자특성이 대표된다. 본 연구를 통해 소셜미디어 이용빈도에 따라 농식품 구매상황에서 나타나는 소비자 특성의 차이를 확인함으로써 소셜미디어 고객타겟팅과 고객세분화 등에 대한 마케팅 실무의 전략적인 판단에 도움을 줄 수 있을 것으로 판단된다.

• 한국식생활문화학회지
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• 제21권4호
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• 한국식생활문화학회지
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• 제24권2호
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• pp.172-180
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• 2009

The purpose of this study was to investigate the consumer characteristics in foodservice according to university students' lifestyles. The data were collected by the questionnaire survey of 520 university students from Daegu Gyeongbuk Province. The SPSS/Win 12.0 program was used to analyse the samples. The results are as follows: 1) Lifestyle was divided into 10 factors and 3 clusters, namely "Convenience Intention" (cluster I), "Health Information Intention" (cluster II), and "Gender Equality Intention" (cluster III). 2) The differences in general characteristics between the three clusters were founded on gender, frequency of visits, companion, information type, and the type of restaurant. 3) The characteristics of cluster I (Convenience Intention) are explained by it consisting of the group with low averages in consumer dissatisfaction, complaints, compensation, and repurchase intention, where as cluster II was the high average group and cluster III the middle average group. Based on these results, consumer characteristics in foodservice are discussed.

• Safe Food
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• 제5권3호
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• pp.3-7
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• 2010