• Smart Media Journal
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• v.9 no.4
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• pp.73-80
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• 2020

With the advent of the Internet era, consumer lifestyles have been changed tremendously, and mobile payment has carried out an increasingly extensive coverage of the people's life trajectory. Taking the design of the mobile payment interface as an example, we use a conjoint analysis method to survey college students in Guangxi, where questionnaires are collected from 270 people in different groups according to gender. The method separates the attributes that affect consumer choice of mobile payment interface design and the utility value of the attribute level to analyze consumer needs and preferences, and then obtains consumers' potential evaluation criteria for mobile payment interface design. The results of the study show that the attributes that influence consumers' choice of mobile payment interface design are, in order of preference: page layout, identification convenience, verification, module distribution, entertainment, and information encryption. Consumer groups of different genders show differences in their preferences in the mobile payment interface design and Consumer needs reflect consumer psychology. Several findings are obtained on the consumers' preferences on the mobile payment interface design, which may be used to improve future design processes.

• Asia Marketing Journal
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• v.18 no.4
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• pp.125-138
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• 2017

The goal of the study is to understand how consumers' constraint as opposed to utility structure gives rise to final decision when consumers purchase more than one variant of product at a time, i.e., horizontal variety seeking or multiple-discreteness. Purchase and consumption decision not only produces utility but also involves some sort of cognitive pressure. Past consumption or last purchase is likely to be linked to this burden we face such as concern for obesity, risk of harm, and guilt for mischief. In this research, the existence and the role of dynamic constraint are investigated through a microeconomic utility model with multiple dynamic constraint. The model is applied to the salty snacks data collected from field study where burden for spiciness serves as a constraint. The results are compared to the conventional multiple discreteness choice models of static constraints, and policy implications on price discounts is explored. The major findings are that first, one would underestimate the level of consumer preference for product offerings when ignoring the carry-over of the concern from the past consumption, and second, the impact of price promotion on demand would be properly evaluated when the model allows for the role of constraint as both multiple and dynamic. The current study is different from the existing studies in two ways. First, it captures the effect of 'mental constraint' on demand in formal economic model. Second, unlike the state dependence well documented in the literature, the study proposes the notion of state dependence in different way, via constraint rather than utility.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.1-20
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• 2006

The family life cycle is a useful indicator of consumer behavior, as well as the family life cycle concept utilizes a combination of demographic and socioeconomic variables that best explains the changes in the construct of the family. The family decision-making research has frequently examined role relationship between husband and wife across stages and sub-decisions. The objective of this research is to measure children and parents' perceptions of the influence of the decision-making process for a family dining-out experience, and to determined the customers' choice behavior of restaurants according to isolated factors underlying the important attributes of the restaurants, and finally authors applied a market segmentation approach by capturing customers' preference of restaurant attributes in family dining-out situation and to investigated influence of the family decision making for family dining out in family life cycle. For practitioner, marketing implications are provided and recommendations for future research are also discussed.

• Journal of Information Processing Systems
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• v.17 no.5
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• pp.879-891
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• 2021

With improvements in living conditions, an increasing number of people are choosing to spend their time traveling. Comfortable tour routes are affected by the season, time, and other local factors. In this paper, the influencing factors and principles of scenic spots are analyzed, a model used to find the available routes is built, and a multi-route choice model based on a game theory utilizing a path recommendation weight is developed. A Monte Carlo analysis of a tourist route subjected to fixed access point conditions is applied to account for uncertainties such as the season, start time, end time, stay time, number of scenic spots, destination, and start point. We use the Dijkstra method to obtain multiple path plans and calculate the path evaluation score using the Monte Carlo method. Finally, according to the user preference in the input path, game theory generates path ordering for user choice. The proposed approach achieves a state-of-the-art performance at the pseudo-imperial palace. Compared with other methods, the proposed method can avoid congestion and reduce the time cost.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.8 no.2
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• pp.583-600
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• 2014

Social media is considered a valuable platform for gathering and analyzing the collective and subconscious opinions of people in Internet and mobile environments, where they express, explicitly and implicitly, their daily preferences for brands and products. Extracting and tracking the various attitudes and concerns that people express through social media could enable us to categorize brands and decipher individuals' cognitive decision-making structure in their choice of brands. We investigate the cognitive network structure of consumers by building an inter-category map through the mining of big data. In so doing, we create an improved online recommendation model. Building on economic sociology theory, we suggest a framework for revealing collective preference by analyzing the patterns of brand names that users frequently mention in the online public sphere. We expect that our study will be useful for those conducting theoretical research on digital marketing strategies and doing practical work on branding strategies.

• Journal of the Korean Society for Railway
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• v.11 no.6
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• pp.588-595
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• 2008

This study is carried out for understanding mode choice behavior of shippers and introducing ideal mode share between rail and truck in Korea. The model type is individual behavioral model and the input data type is stated preference (SP) data. SP data was prepared by design of experiments. The explanatory variables in models are transport time, transport cost and service level. The research result shows that it is more effective to reduce transport cost rather than to implement other strategies. For container, reducing transport cost and transport time and increasing service level simultaneously can strengthen the competitiveness of rail over truck transportation. On the other hand, for bulk freight such as cement and steel, it is better to reduce the transport cost than to do other attributes.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.153-171
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• 2002

This study had three major purpose: 1) to examine the relationship between coloring factor of Hors d'oeuvre and preference of dishes. 2) to examine the relationship between coloring factor of Hors d'oeuvre and selection of dishes. 3) to examine the relationship between coloring factor of Hors d'oeuvre and customer satisfaction. Questionnaires for the study were distributed 300 subjects in deluxe class hotels in Seoul. Among 300 questionnaires, 280 subjects were collected and utilized for analysis. In HY hotel, 35 subjects of customers, 24 subjects of cooks, and 32 subjects of service personnels were collected. In R hotel, 29 subjects of customers, 32 subjects of cooks, and 32 subjects of service personnels were collected. In H hotel, 29 subjects of customers, 34 subjects of cooks, and 33 subjects of service personnels were collected. Analysis ways used for this study were frequency analysis, factor analysis, reliability analysis, ANOVA, To accomplished the objective 1), ANOVA was utilized. To accomplished the objective 2) and 3), regression analysis was unitized. The findings from this study were as follows. First it was found that selection of dishes was affected by coloring factory of Hors d'oeuvre. Secondly, it was found that customer satisfaction was affected by coloring factor of Hors d'oeuvre. Consequently, development of Hors d'oeuvre by harmonizing of various colorings should be activated to raise level of preference of dishes. Also, in regard to level of satisfaction, harmony of various colorings should be required.

• Journal of the Korean Society of Costume
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• v.57 no.8
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• pp.24-36
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• 2007

This study was performed for 235 caddies of 5 membership golf clubs in Jeonnam area to find out their attitude and usage, satisfaction and preference on uniforms $1^{st}\;to\;15^{th}$ February 2007. The result of the study could be summarized as fellows. First, 69.7% of them affirm in the inquiry of 'to feel belong' and 'to tell from others', but they showed low affirmation in other inquiries. In the case of satisfaction of wearing uniforms, they show low satisfaction in most categories such as design, color, materials, activity, and symbol. Second, the most favored color coordination is the two color coordination in the upper and bottom uniform, and the fevered design pattern is the no-pattern one with single color. The favored uniform constitutes a jacket and a trouser in spring through fall, and a parka long enough to hip line, a polo neck, a vest, and a trouser in winter Third, activity is the most important considering factor in the choice of uniform and is also the most improve-wanted factor in the presently wearing uniform. The most important factor in the characteristic of material is absorption of sweat, but there is especially high dissatisfaction in absorption. It shows that there are demands of functional design considering caddies' working environment and activities. Differentiated from other normal uniforms, the uniform should be improved for caddies to develop their specialty and to feel wearing satisfaction.

• Food Quality and Culture
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• v.2 no.1
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• pp.6-12
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• 2008

This study examined the actual consumption status and consumer preference for juk via questionnaire survey to provide useful basic data for the development of diversified commercial juk products. The survey data were collected from a target number of 450 participants living in the Seoul area. The subjects represented different age groups (over 20 years old) and both genders. Through a market survey based on five different retailers, which included juk-specialty stores, supermarkets, and local shopping marts, 17 kinds of commercial juk were chosen for the survey. Consumption frequency and purchasing factors were examined, along with preferences toward commercial juk products and areas for quality improvement. The results revealed that 54.0% of the respondents consumed commercial juk, and male consumers exceeded female consumers in number. It was also shown that those in their $20^{\circ}{\O}s$ consumed commercial juk products the least as compared to other age groups. With regard to commercial juk preferences by type of production mode, females especially preferred specialty store juk while males preferred retort juk sold in supermarkets or local shopping marts. In addition, 85.7% of the total respondents indicated that commercial juk should be further improved in quality, and they specifically noted possible improvements in the areas of 'choice diversification' and 'healthy juk' products. Therefore, one can conclude that by making such improvements, increase in consumption and further diversification of commercial juk products could be realized.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.385-394
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• 2019

This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer's convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.