• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.17-24
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• 2009

최근 유전자 변형 기술에 의해 제조된 식품에 대한 소비자들의 관심과 주의가 높아지고 유전자 변형 식품 생산과 판매는 국내는 물론 국제통상과 식품산업에 막대한 영향을 끼치고 있다. 본 연구는 이런 산업내의 변화에 맞추어 유전자 변형 기술에 의해 제조된 빵에 대한 일본 소비자들의 지각과 행동적 특성을 제시하는데 있다. 차별화된 유전자 변형에의 창출된 이익에 대한 일본 소비자들의 반응과 선택을 conjoint 분석을 사용하여 실증적으로 분석하였다. 본 연구의 목적은 유전자 변형 기술에 의해 창출되는 다양한 종류의 이익으로 차별화 된 GM 식품의 상품화의 실행 가능성을 평가하는데 있다. 연구 결과에 의하면 일본 소비자들은 유전자 변형에 의해 영양적 요소가 강화된 상품에 큰 관심을 보였고, 유전자 변형 식품이 주는 소비자 이익에 생산자 이익보다 높은 프리미엄을 지불할 의사가 있는 것으로 나타났다.

• The Journal of Small Business Innovation
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• v.20 no.1
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• pp.35-46
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• 2017

The purpose of this study is to obtain the implications for establishing a marketing strategy for retailers by analyzing whether the consumer's preference for products (food) is influenced by on-line, off-line, and omni-channel preferences. The research model consisted of the effects of consumers' food selection characteristics on business preference and omni channel preference. The results of analysis based on 477 questionnaires are summarized as follows. First, food purchasing characteristics that utilize the seven characteristics of (1) freshness of food, (2) taste, (3) quality and safety, (4) tasting, (5) food function and information, (6) country of origin, and (7) brand loyalty, has various effects on types of business preference, omni-channel preference. The adopted hypotheses were selected in order of brand loyalty (5 times), freshness (3 times), tasting (3 times), and origin (1 time). The selective attributes on foods are: (1) what kind of brand, (2) how good the freshness is, (3) tasting. (4) The country of origin is to be compressed. Actually consumers seem to utilize only the core selective factors that are appropriate to the characteristics of the distribution channel rather than all of them in the shopping of the food, and there is three characteristics on Convenience Store and only one or two factors in the other types of business. Second, in the analysis of the omni-channel preference analysis, food selection characteristics has been shown to have a limited effect, which is attributed to the fact that the consumer has not yet understood the concept of omni channel. Third, the results of this study suggest that there is a need to reflect the selection characteristics of foods that have diverse influences by business type in the marketing strategies. Because consumers make reasonable consumption to use both on-line and off-line simultaneously, consumers who use Omni Channel focus on quality and safety of food, identify products through tasting, pursue brands that can trust anywhere. Customers who pursue rationality will have a high preference for using Omni Channel. Product choice characteristic has significant effect on omni-channel preference. For a few years, omni-channel strategy of retailers meets with a difficulty. This study make a first attempt to study omni-channel preference changing retailing paradigm.

• Journal of Ecology and Environment
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• v.44 no.1
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• pp.26-32
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• 2020

Background: Pollen is an important source of protein and lipids for many animals including honey bees. In order to understand the foraging behaviour of honey bee colonies and preference among the available floral resources, pollen collections from three experimental healthy colonies of honey bees were analysed in the month of June. Results: The amount of pollen collections were related to the colony's need which was indicated by the number of larval and adult bees present in the hive. Interesting was the sequence of pollen collection from different floral sources. All honey bee colonies collected pollens from Trifolium repens first, then Erigeron annus and the third choice was Coreopsis drummondii and Oenothera biennis flowers. Total protein content of Trifolium pollen was the highest (20.0 g/100 g DM), and the others were in the range of 8.9-11.4 g/100 g DM. Conclusion: The results indicated that the first criteria for honey bee foraging preference of pollens would be the nutritional contents of protein and the resource availability of the lesser nutritious floral sources. This information can help pollinator protection programmes of habitat manipulation using flowering plants for nectar and pollen sources.

• Journal of the Korean Society of Costume
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• v.63 no.4
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• pp.44-55
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• 2013

The main objectives of this study were to empirically examine the relationship between the preference of fashion styles of male college students and their individual taste in other areas including music styles and recreation types. Life style and values were also examined for their relationship with the fashion style preferences. Survey questionnaires were distributed to male college students in Seoul, Incheon and Gyeonggi-do during May and June of 2011, and a total of 256 responses were used in the final analysis. The results showed that there were three segments according to the fashion styles - 'modern-dandy', 'resistance style', 'no-individuality' groups - and there were significant differences between groups in terms of their preferred music styles and choice of recreational activities. Modern-dandy group preferred R&B, dance music and ballad, while resistance style group preferred hiphop, dance and reggae music. No-individuality group did not show any preference for a particular type of music. Both modern-dandy and resistance style groups liked sports, while resistance style group showed the lowest preference for hobby and culture. There were also significant differences in lifestyles and values according to the fashion styles of the three groups.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.165-171
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• 2008

The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.

• Journal of Internet Computing and Services
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• v.8 no.6
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• pp.95-102
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• 2007

Recommender System based on the Collaborative Filtering has a problem of trust of the prediction accuracy because of its problem of sparsity. If the sparsity of a preference value is large, it causes a problem on a process of a choice of neighbors and also lowers the prediction accuracy. In this article, a change of MAE based on the sparsity is studied, groups are classified by sparsity and then, the significant difference among MAEs of classified groups is analyzed. To improve the accuracy of prediction among groups by the problem of sparsity, We studied the improvement of an accurate prediction for recommending system through reducing sparsity by sorting sparsity items, and replacing the average preference among them that has a lot of respondents with the preference evaluation value.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.476-486
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• 2017

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having "a good reputation" and a high possibility for "globalization" were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in "because it is 'colorful', 'prepared sincerely', 'plated neatly', 'fresh' and 'comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.12 no.4
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• pp.95-102
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• 2012

Interactive drama is a story which requires user's free choice and participation. In this study, we grasp user's preference by making training data that utilize characters of interactive drama. Furthermore, we describe process of implementing systems which recommend new users path of stories that correspond with their preference. We used PCA and NMF to extract characteristic of preference. The success rate of recommending was 75% with PCA, while 62.5% with NMF.

• Fashion & Textile Research Journal
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• v.11 no.4
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• pp.583-591
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• 2009

The purpose of this study was to examine the sportswear purchase decision factors and brand preference of college students. The subjects in this study were 614 college students who were selected by cluster random sampling from Daegu and North Gyeongsang Province. The collected data were analyzed by crosstab analysis, and the findings of the study were as follows: If a sportswear company has college students as a target market, first, the company needs to consider design and utility. Second, the company needs to expand internet sale while maintaining a strategy for centering on speciality shop and department store as for a sale of sportswear. Third, the college students themselves have a right of choice according to purchasing sportswear. Thus, a distribution company requires a direct marketing strategy targeting college students. Fourth, simple design of adding a fashion trend is needed. Fifth, the sportswear company needs to expand production and sale in jumpers and trousers based on T-shirts. Sixth, color in sportswear needs to be composed of design based on gray or black color. In order for a sportswear company to be adjusted to the global market environment here after, it requires an effort to continuously grasp consumers' trend and to apply new design and color. Also, the company will be able to be equipped with competitive edge by producing diversely functional products that are demanded by the segmented market.