• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제9권5호
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• pp.541-550
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• 2003

소재 개발의 프로세스가 고객 중심으로 다변화 되어가는 생활 환경 속에서 소비자의 감성과 선호도를 파악하는 것은 제품 판매 전략의 중요한 성공요소가 되고 있다. 본 연구에서는 사용자의 감성과 선호도를 중심으로 소재를 개발하는 방법의 하나로 협력적 필터링 개인화 기법을 응용하여 패션 디자인 추천 시스템(FDRS)을 제안한다. Textile 기반의 협력적 필터링 개인화 기술에서, 사용자들간의 유사도 가중치를 계산하기 위해서 피어슨 상판 계수(Pearson Correlation Coefficient)를 사용한다. 소재에 대한 사용자의 감성이나 선호도에 대한 Textile의 대표 감성 형용사를 추출함으로써 소재 개발을 위한 감성 형용사 데이타베이스를 구축한다. 패션 디자인 추천 시스템(FDRS)은 구축된 감성 형용사 데이타베이스를 기반으로 성향이 비슷한 사용자에게 Textile 디자인을 추천한다. 패션 디자인 추천 시스템으로 개발하여 시스템의 논리적 타당성과 유효성을 검증하기 위해 실험적인 적용을 시도하고자 한다.

• 한국의류학회지
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• 제34권5호
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• pp.754-764
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• 2010

Most silk fabrics are produced only after the degumming process to make the best use of the properties and have restricted silk processing that do not hinder their performance. However, considering the highly increased preference for natural fibers and the shortage of raw silk, high-quality upgraded silk product functions are required by the development of a processing technology and a good design. This study analyzes the changes with the samples by the functional finish such as softening finishing, wash and wear, tannin weighting by measuring the objective hand of scoured silk and three finished ones using KES-FB. As a result, the change of objective hand of finished silk fabrics that improves functionality was analyzed and compared. The increase of KOSHI after the finish became stiffer show that the silk fabric samples are appropriate for summertime clothes with the retention of a certain clothing climate for the body. The stiffness of finished fabrics for the normal had a closer relationship with the density of fabrics than the type of finishing. The samples (after the softening finishes) maintain better elasticity according to the properties of the softener and the finishing agent. Although the specimens of this study were thin fabrics, their elasticity against compression increased after the softening finishes and became softer than degummed silk. The surface properties of georgette were changed by all types of finishing.

• 한국의상디자인학회지
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• 제12권4호
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• pp.15-28
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• 2010

This study was intended to present basic materials for the direction of product planning and marketing strategy to increase the market share of men's underwear. For this purpose, it attempted to classify the groups according to the benefit of pursuing men's underwear and analyze the differences in purchase behavior among the segmented groups. The specific purposes of the study were to investigate the purchase behavior of men's underwear, to segment the consumers into groups according to underwear benefits sought, to investigate the differences in purchase behavior among the groups, and to investigate the differences in demographics among the groups. The questionnaire was distributed to men aged the 20s to the 40s living in Seoul. A total of 297 questionnaires were used for the final analysis. As a result, the following findings were obtained. It was found that 84.8% of the respondents showed there was no favorite underwear brand. They showed the favorite color of translucent color, the favorite style of trunk and brief, the favorite post-processing of silver nano, deo processing, and the favorite material of charcoal. In purchasing men's underwear, the respondents showed a preference for simple image, and the discount store as the place of purchase. The results also showed that there were four groups of underwear benefits sought: sex appeal/individuality, comfort, practicality, and fashion/brand groups. In regard to the group differences, there were significant differences in underwear purchase motives, underwear preferences, store selection criteria, and demographics.

• 디자인학연구
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• 제16권1호
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• pp.169-180
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• 2003

외식 산업에 있어 다국적 브랜드가 국내 외식사업을 잠식하고 있고 그러한 브랜드가 국내 소비자에게 인지도가 높아가고 있는 시점에서 패스트푸드도 브랜드화된 하나의 제품이라 보고 그 가치를 느끼게 하는 비쥬얼 아이덴티티를 중심으로 브랜드 인지도와 이미지 연상을 연구를 통하여 전개하고자 한다. 최근에 외식산업의 발달로 브랜드 아이덴티티에 의한 브랜드 이미지를 통해서 자산가치가 새로히 평가받고 있는 이때에 무엇보다도 여러가지 마케팅 포지셔닝이 다양한 패스트푸드업을 통해서 브랜드 연상(Brand Association)과 그 의미를 확인하는데 그 연구 목적이 있다. 서비스를 제공하는 음식의 제조와 판매가 분리된 조직적인 경영기법인 프랜차이징 시스템(Franchising System)으로 운영하는 특성을 갖고 있다. 이러한 경영전략은 소비자에게 자사 브랜드의 인지도와 충성도를 높이는 매우 중요한 포지셔닝(Positioning)으로 차지하고 있는 것이다. 또한 이미 발생된 브랜드 마크에 의한 색체와 도형 등 비쥬얼이미지(Visual Image)에 의한 연상(Association)이 어떻게 나타내고 있는가 연구함으로 국내 패스트푸드업의 프랜차이즈(Fran chise)의 활성화에 도움이 되고자 한다.

• 한국의류학회지
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• 제31권8호
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• pp.1202-1210
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• 2007

The purpose of this study was to identify factors of shopping orientation and factors of preferred stores for female shoppers aged from 45 to 64. Also women's markets for these ages were segmented based on their shopping orientation, and consumer groups were compared in terms of demographics and preferred store characteristics. Data from 238 women aged between 45-64 were collected by survey method and used for statistical analyses. Factor analysis, cluster analysis, $X^2$ test, F test, Duncan test were done. The results were as follows. First, five shopping orientation factors, such as high involvement, fashion orientation, brand orientation, other people orientation, and economic orientation were found. Second, five factors of preferred store characteristics were identified. They were store environment, product characteristics, trend and brand, accessibility, and sales personnel factors. Four consumer groups of brand pursuing, fashion pursuing, other-dependent, and high-involvement were classified. Those consumer groups showed significant differences in terms of demographics and preferred store characteristics. In conclusion, Korean women aged 45-64 were shown to have some differences in their shopping orientation compared with young women and to differ in preferred store factors among their groups.

• 패션비즈니스
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• 제6권1호
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• pp.1-19
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• 2002

The purpose of this study was to suggest the most appropriate design concepts for sportive fashion product based on the analysis of consumers' acceptance of the recent sportive fashion trends according to their lifestyle. The subjects consisted of 295 males and females, between 17 and 35 year-old. A self-report questionnaire with 4 stimuli was employed for data gathering, and the data were analyzed by the methods of frequency, factor analysis, cluster analysis, and Pearson's correlation coefficient. The results of this study were summarized as follows: For the First, the recent sportive fashion trends were categorized into four groups; 'street- sportive' trend, 'futuristic-sportive' trend, 'ethnic-sportive' trend and 'urban-utility sportive' trend. Secondly, based on the result of cluster analysis on consumers' lifestyle, total four consumer groups were identified; 'pursuing sense' group, 'pursuing culture' group, 'pursuing utility' group, and 'indifference' group. Thirdly, the consumers relatively preferred two sportive styles among the four groups, typically representing 'urban-utility' trend and 'street' trend. The typical 'urban-utility' style was particularly preferred by the consumers who desired to express themselves as urban, modern, and luxurious. The typical 'street' style was preferred by the consumers who tried to express themselves as active and fashionable. Finally, preferences of the sportive trends according to consumers' lifestyle were interpreted as follows: the 'pursuing sense' group relatively preferred 'urbanutility' style and 'street' style, the 'pursuing culture' group preferred 'street' style and the 'pursuing utility' group preferred 'urban-utility' style, meaningwhile the 'indifference' group preferred 'street' style and 'urban- utility' style.

• 디지털콘텐츠학회 논문지
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• 제18권4호
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• pp.707-712
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• 2017

데이터의 양이 기하급수적으로 증가함에 따라 추천 시스템(recommender system)은 영화, 도서, 음악 등 다양한 산업에서 관심을 받고 있고 연구 대상이 되고 있다. 추천시스템은 사용자들의 과거 선호도 및 클릭스트림(click stream)을 바탕으로 사용자에게 적절한 아이템을 제안하는 것을 목적으로 한다. 대표적인 예로 넷플릭스의 영화 추천 시스템, 아마존의 도서 추천 시스템 등이 있다. 기존의 선행 연구는 협업적 여과, 내용 기반 추천, 혼합 방식의 3가지 방식으로 크게 분류할 수 있다. 하지만 기존의 추천 시스템은 희소성(sparsity), 콜드스타트(cold start), 확장성(scalability) 문제 등의 단점들이 있다. 이러한 단점들을 개선하고 보다 정확도가 높은 추천 시스템을 개발하기 위해 실제 온라인 기업의 상품구매 데이터를 이용해 factorization machine으로 추천시스템을 설계했다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• 한국식품조리과학회지
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• 제24권1호
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• 한국생활과학회지
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• 제20권5호
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• pp.1047-1057
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• 2011

The purpose of this study was to investigate the differences is food consumption behavior based on singles' food-related lifestyle. A survey was conducted with singles(age 25~54) in the Seoul metropolitan area. Out of 2,051 questionnaires distributed, 300 were analyzed(15.21% response rate). The data was analyzed using SPSS windows(ver. 17.0). Singles' food-related lifestyles were categorized into three groups. In addition, the respondents were divided into three groups by cluster analysis: convenience oriented group, wellbeing dining-out oriented group, and uninvolved group. The food consumption behavior of each group was significantly different in terms of considerations of food consumption, preference of food product types, and breakfast types. The convenience oriented group prefered to buy ready to cook food, ready to heat food and ready to eat food. Moreover, they often eat instant food. The wellbeing dining-out group is more interested in foods and their health than other groups. The uninvolved group was not concerned about food. This study suggests that the food industry the characteristics of singles' needs to be analyzed more systematically. By analyzing the characteristics of singles', the food industry can use the data to establish a marketing strategy for them.