• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.527-536
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• 2016

This study aims to generate baseline data for vitalizing the sales of functional cosmetics through an Importance-Performance Analysis (IPA) of the selection attributes of functional cosmetics. From the analysis of consumers' selection criteria, the study will assist functional cosmetics companies in reflecting consumer demands and therefore securing competitiveness. For this, general consumers aged over 20 years were surveyed for 5 weeks from Feb 23 through Mar 30, 2015, and 447 empirical data (response rate 88.9%) were processed through SPSS WIN 21.0 program for analysis. To conduct gender difference analysis on the IPA of the selection attributes of functional cosmetics, 17 selection attributes were categorized into 4 factors: functionality, labeling, popularity, and product. Cronbach's alpha for all factors was 0.5, proving the internal consistency and reliability of the survey. The survey results showed that while the entire average came out significantly higher for females (5.89/7points) than for males (5.66/7points) (p<0.001), the selection attributes 'anti-wrinkling', 'whitening function', 'functionality', 'expiration date', 'full ingredient labeling system' and 'various promotional events' showed significant gender differences. IPA results pertaining to gender showed 'price', 'functionality', 'spreadability' and 'full ingredient labeling system' as 2nd quadrant attributes, whereas female consumers selected 'price', 'whitening function', 'anti-wrinkling', 'functionality' and 'full ingredient labeling system' as attributes. Results show that businesses in the field of cosmetics and related areas need to prioritize improving the following factors that received low satisfaction from all consumers: 'price', 'functionality', and 'total labeling.' In particular, the 'price' aspects are considered to require reasonable and affordable pricing.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.309-324
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• 2015

The foodservice industry is applying new marketing strategies, and advertisements are the best way to convey their distinctive brand images. The foodservice companies have been choosing a type of advertising called Product Placement(PPL) because it is unconsciously shown more often than other types of advertisements while customers are watching a movie or TV drama. Therefore, the aims of this research were to investigate the influence of the customers' perception of PPL inserted into TV dramas on brand image and purchasing intention. Additionally, present study performed to identify the differences between Korean and Chinese customers. For the survey, the study used both offline and online sampling methods, and the analyzed data was from 150 Korean and 150 Chinese respondents. As results, the more respondents were positive and familiar about PPL, the higher the brand image and purchasing intention. Chinese consumers had positive perception of PPL, which positively influenced the brand image and purchasing intention while Korean consumers' ethical awareness about PPL had a negative influence. Therefore, the Korean foodservice industry needs to differentiate the strategies for the PPL marketing between the Korean and Chinese market.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.509-524
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• 1995

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using $SPSSPC^+$ program in terms of $x^2-test$, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

• The Journal of the Korea Contents Association
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• v.18 no.2
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• pp.388-395
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• 2018

With increasing numbers of consumers' concerned about their health and well-being life, interest in organic food has increased. Although there are some studies related to organic food in Korea, most organic food research has been in field of nutrition of organic food. This study aimed to find the relationship between consumers' perceived benefits and satisfactions towards organic food and to compare differences amongst ages. As the results, physical benefit and social benefit were found to have a positively significant influence on both young and old age groups' satisfaction toward organic food. Sensory benefit had a negatively influence on young age group's satisfaction, however, it was not found to have a significant influence on old age groups' satisfaction. Family economic benefit had a negatively influence on old age group's satisfaction, in contrast, family economic benefit was not found to have a significant influence on young age groups' satisfaction about organic food. Thus, the result indicated that there were significant differences between young and old age groups.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.557-566
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• 2014

The purpose of the study is to determine how consumers perceive certification marks for agricultural products. The study examined three agricultural product certifications, such as the certification of environment-friendly agricultural products, Good Agricultural Procuts (GAP) certification mark, and United States Department of Agriculture (USDA) certification mark. A survey was utilized for data collection from adults over the age of 19 in November, 2013. A total of 390 questionnaires were distributed, and 300 of those were obtained for an analysis of the study. The results were as follows. First, consumers' awareness of, image of, and credibility on the agricultural products with the certification marks were not significantly different among the three certification marks except consumers' awareness. Second, consumers' purchase intentions for and willingness to pay for the agricultural products with the certification marks were not significantly different among the three certification marks. Third, these variables were not significantly different between buying group and non-buying group except consumers' awareness. Lastly, buying group and non-buying group were significantly different only in gender and marital status. The findings offer implications to the food and food service industry regarding consumers' purchase of certified agricultural products. Further, the study enforces the roles of food industry for environment.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.16-29
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• 2004

Today, well-being appears as new trend-code all of society. Likewise foodservice industry is influenced by that trend and as a result general menu items tend to change into healthy menu items. Therefore, the purpose of this study is to examine the customers attitude toward healthy menu. One of major research finding is that consumers better interested to healthy menu than past and have potential needs to consume it. So need to extent healthy menu market and develop to consume of healthy menu, should get competitiveness on tastes and price of healthy menu and to segment of healthy menu consumer market.

• Asia Marketing Journal
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• v.18 no.4
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• pp.99-124
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• 2017

Little research on sensory study has been conducted from a marketing perspective and most of sensory studies have been done from a science perspective. Thus, this study examined wine sensory perceptions in the consumers' minds, which is how wine consumers associate grape variety Shiraz/ Syrah by the three different region of origins with specific sensory images. Total 234 questionnaires were collected from online wine community members at restaurants in Korea. The main results show that the most two shared sensory images of Shiraz/ Syrah were 'Dry' and 'Fruity' across the three region of origins. For Barossa Shiraz, the unique images were mainly found in Aroma image category such as 'Chocolate', 'Prune', whereas for Rhone Syrah, the unique images were mainly revealed in Overall image category e.g. 'Deep', 'Fascinating'. Additionally, this study confirmed that Maipo Valley is not recognizable region of origin of Shiraz/ Syrah. This study employed a free choice, Pick Any and conducted correspondence analysis to find out the degree of associations of sensory images and each region of origin.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.161-170
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• 2010

We surveyed 837 students attending elementary schoolchildren in Korea for health functional foods (HFF) consumption and significant variables for their HFF consumption including demographic characteristics, parental health concern on offsprings, food eating frequency of subjects and beliefs on potential efficacy of HFF by subjects. The consumption prevalence of HFF was 45.9%, and among all types of HFF, nutritional supplements were taken most frequently, followed by apricot extract-fermented products > lactic acid bacteria containing products > EPA/DHA containing products > red ginseng products. HFF consumption was higher in subjects had parents of high education level (p < .05) and those from families with a high socioeconomic status (p < .01) in comparison to each corresponding group. Health concern on offsprings by parents (p < .001) and consumption ratio of HFF by family (p < .001) was higher in consumers than in nonconsumers of HFF. Total score of dietary assessment was higher in consumers than in nonconsumers of HFF (p < .01), and consumers had a more positive view concerning the potential efficacy of HFF than did nonconsumers (p < .001). Most consumers of HFF took HFF when they were healthy (42.5%), and they did not feel special effects through HFF consumption (47.7%). Most consumers of HFF got the information on HFF from family and relatives (24.8%), and most of them purchased HFF at pharmacy or oriental medicine clinics (53.9%). HFF consumers preferred multi-vitamins and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread consumption of HFF by elementary schoolchildren, the reasonable consumption of these products for the contribution to their overall health and well-being should be emphasized through nutrition education for them and their family.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.299-312
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• 2009

The purpose of this study is to investigate how the price levels influence the relationships between consumers' perceived quality, risk, and value and purchase intention of restaurant menu. It analyzed questionnaire data from 406 consumers who had purchase experience of boned rib restaurant menu during the last 6 month period. The results showed that perceived risk had a negative impact on perceived quality and perceived risk had a negative impact on purchase intention. In addition, perceived quality had a positive impact on perceived value. However, perceived quality didn't have an impact on purchase intention and perceived risk didn't have an impact on perceived value.

• Korean Journal of Human Ecology
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• v.23 no.1
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• pp.123-136
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• 2014

Bakery nutrition labeling has been implemented in the company, but most consumers have no idea about it due to lack of promotion of the product nutrition labeling information or do not have a big interest in it. As a result, various studies based on the forecast about changes in consumption patterns of the bakery market due to nutrition labeling information are needed. Especially nowadays, when buying bakery products the involvement of consumers in health and nutrition is growing. So, we need to understand that nutrition labeling information makes any causal relationship between consumer attitude and confidence, purchasing behavior in bakery products. It can be said to be a very important research. For that reason, I think this research will help to settle and activate the nutrition labeling information system for the rational purchasing decisions of consumers in the bakery market. In addition, this research could be a base material for various marketing strategies.