• Title/Summary/Keyword: purchase frequency

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A Study on Skin Health Knowledge and Treatment -The case of female college students major and non-major in skin care- (피부건강에 대한 인식과 관리에 관한 연구 -피부미용 전공과 비전공 여대생을 중심으로-)

  • Choi, Sung-Im;Kwon, Young-Nang;Lee, Geai-Young
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.7
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    • pp.2886-2894
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    • 2012
  • This study is intended to research female university students' concern with beauty care, their skin condition, knowledge and treatment comparing the majors with the non-majors in Seoul. This comparative study between them focused on their educational and behavioral differences in beauty care in the same living space, and the results were as follows: The majors' average point on the concern with skin health care was higher than the non-majors(p<.01). There were more combination skin type in the major group, and more dry skin type in the non-major group. Also, there were meaningful differences among the two groups in frequency of double cleansing after makeup, exfoliating, massaging or applying mask packs, using sunscreen(p<.01, p<.001, p<.01, p<.01). Further, intake rates of instant food and moisture were meaningfully different between them(p<.001, p<.05). In addition, the majors more tended to purchase cosmetics efficiently through lots of channels, and showed more active attitude to buy high-price cosmetics with outstanding properties although they have financial burden(p<.001). It was hoped that the results of this study would be used in skin care industry and education area in the future.

브래드포드법칙과 그 응용에 관한 고찰

  • 이경호
    • Journal of Korean Library and Information Science Society
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    • v.8
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    • pp.127-154
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    • 1981
  • Today's complicated society with a rapid change needs more objective and accurate data for the better managerical decisions and the prospect for the future other than the intuition or subjective experience by men themselves. These data can't be extracted without the analysis of actual data by a n.0, pplying any of mathematical techniques. One of these mathematical techniques, called bibliometrics has been newly developed in the field of library and information science to extract the objective data for the better services through the library operations. The Beadford's Law, one important law in bibliometrics has provided rather scientific and objective basis on the more valid building of library collection within the constraints of budget. The purpose of the study is to investigate the theory of the Bradford's Law, to clarify the possible areas of its a n.0, pplication, and to discern some problems in doing so. The results of the study can be summarized as follows; (1) There is certain difference between the graphical formulation and verbal formulation of Bradford's Law. But this law is very useful for the field of library and information science, owing to the flexibility of the a n.0, pplication of the law in the field. (2) The minimal nucleus can consist of a single periodical only if j, the number of relevant papers in the most productive journals is greater than Z/2. On the other hand, if j is less than or equal to Z/2, then the minimal nucleus will consist of 2 or more periodicals. (3) It is possible to design the most compact selection of scientific periodicals covering any specified percentage P among the total periodicals by using the formulation, log n=Plog N+(1-P)logs, or Nlog N/s=P center dot N log N/s. (4) If there is need to provide all the articles needed by users the given budget, the library can purchase the proper number of journals, by using the formulation, f center dot AN=An+PN (log N/s-logn/s). (5) In the building of the library collection based on the decreasing ratio of use, the library can subscribe to the proper number of journals according to the satisfactory degree of the need, by using the formulation, f=Nu+uNlogN/S-uNlogn/s / nNlogN/s = 1+logN/m /logN/s (6) If the order of valuable journals is decided according to the frequency of being cited, the order can't always represent the value. (7) The evaluation criteria for the journals with high value, but less cited should be made a further study.

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The Relationship between Educational Service Quality, Customer Satisfaction and Repurchase Intention of Scuba Diving (스쿠버다이빙의 교육 서비스품질과 고객만족 및 재구매의사의 관계)

  • Shin, Myung-Soo;Oh, Kyung-A;Park, Sung-Joon
    • Journal of the Korean Applied Science and Technology
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    • v.36 no.4
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    • pp.1327-1337
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    • 2019
  • The purpose of this study is to study the relationship between quality of education service in scuba diving and customer satisfaction and willingness to buy again. Scuba of scuba diving in Seoul was selected as a population and a total of 200 questionnaires were distributed using the "conven-ence sampling" among the non-probability sampling methods. A total of 154 data were used as valid samples, except for 46 questionnaires that were found to have been unfaithfully answered. The data processing method was used by the SPSS18.0 program to perform frequency analysis, exploratory factor analysis, correlation, and multiple regression analysis. The results of this study are as follows. First, after analyzing the relationship between the quality of education service and customer satisfaction, the facilities among the quality of education services (β=).349), Program (β=.340) has been shown to affect satisfaction. In addition, if we look at customer satisfaction of the quality of education services, we find that the quality of education has an explanatory power of about 47% of the total quantity of the quality of education services. Second, after analyzing the relationship between the quality of education services and the repurchase, the cost of the quality of education services (β =).215), a program (β=.442) was found to affect repurchase. Also, if we look at the ability to explain the repeat purchase of the quality of education services, it is found that it has an explanatory power of about 53% of the total quantity of the quality of education services. Third, after analyzing the relationship between customer satisfaction and repurchase (β=).555) was found to affect repurchase. In addition, if we look at the explanatory power of resurchasing satisfaction, we find that it has an explanatory power of about 55% of the total quantity.

A Survey on the Perception of Gruel as Medicated Juk for Menu Development - Focusing on the Elders in Daejon area - (약선죽(藥膳粥) 메뉴개발을 위한 인식조사 - 대전지역 노인을 중심으로 -)

  • Kim, Jung Eun;Chang, Woo Shim;Ji, Myoung Soon
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.219-227
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    • 2014
  • The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.

Sensibility and Preference of Shoes Style According to Personality of Female College Students (여대생의 성격에 따른 구두 스타일의 감성과 선호도)

  • Zheng, Xiaoyan;Lee, Inhee;Kim, Jisu;Na, Youngjoo
    • Science of Emotion and Sensibility
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    • v.18 no.3
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    • pp.81-92
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    • 2015
  • The purpose of this study was to investigate the emotion and preference for shoes styles through empirical research, in accordance with personality type, age and fashion innovativeness of female students. This study was a survey research through convenience sampling of 224 college students. In order to select shoes style, a pre-classification through dictionary and online search was done to choose the representative eight styles of shoes to college students. Personality types was determined from the modified measures of the brief MBTI to fit this study, and the emotional scale of sensibility was revised from the previous studies. SPSS statistical analysis were executed as follows: First, preference and emotion on shoes styles were significantly different in accordance with the shoes type and the diagram from the results of correspondence analysis showed some relationship between the sensibility and shoes styles showing 4~5 clusters. Second, the sensibility and preference had significant difference in some type of shoes according to the personality types of college students. Third, there was a significant difference in the shoes preference and sensibility by accordance of the degree of fashion innovativeness. And there was a significant difference in preference of shoes according to the purchase frequency of consumers. We hope this data is useful to this current dynamic market of shoes to the both sides of producer and consumers.

Nutritional Education Status and Recognition of the Importance of Elementary School Dietitians in the Gyeongnam Area (경남지역 초등학교 영양사의 영양교육 실시현황 및 인식조사 - 공동관리 여부와 경력을 중심으로 -)

  • 허은실;양한라;윤현숙;이경혜
    • Korean Journal of Community Nutrition
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    • v.7 no.6
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    • pp.781-793
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    • 2002
  • This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N=183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents' experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

Omnichannel's Perception Effect on Omnichannel Use and Customer-Brand Relationship (옴니채널의 지각된 편리성과 유용성이 옴니채널 사용과 소비자-브랜드 관계에 미치는 영향)

  • Yim, Duk-Soon;Han, Sang-Seol
    • Journal of Distribution Science
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    • v.14 no.7
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    • pp.83-90
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    • 2016
  • Purpose - This study focuses on new type distribution channel that named as Omnichannel. Omnichannel is developed from Multichannel which is used in many distribution channels to buy or selling goods. Omnichannel basically needs an Information and Communications Technologies(ICT) to use, so researcher conduct a Technology Acceptance Model(TAM) to research model. Customer-brand relationship was used as dependent variable to focus on the role of Omnichannel. Research design, data, and methodology - The subject of this study is customer who purchase goods or service through omnichannel. Based on the literature from the preceding research analysis of TAM and customer-brand relationship, this study was constructed by the reference to previous studies, final research model design for figure out casual relationship among perceived ease of use, perceived usefulness, omnichannel use and customer-brand relationship. From 2016 February 3 to March 17, questionnaire survey targeted customers who use online and offline channels. 273 questionnaire survey had conducted, then, 252 survey data were available for empirical analysis. Researcher provide descriptive statistics for checking generality. Cronbach's alpha value was used to check the reliability of data. Exploratory factor analysis was used for purification of values and eigenvalue checking. After EFA, Confirmatory factor analysis was used to prepare structural equation modeling with executing structural equation modeling for confirming hypothesis which developed by researcher. Results - The main results of this empirical study are as follows. First, omnichannel's perceived ease of use has positive significant effect on perceived usefulness(estimate: 0.579). Moreover, omnichannel's perceived ease of use and perceived usefulness has positive significant effect on omnichannel use(estimate: 0.325,0.648). Second, using omnichannel has positive significant effect on brand-customer relationship(estimate: 0.521). Every hypothesis adopted as researcher designed. This study found out the intermediate relationship between perceived ease of use and omnichannel use by investigating hypothesis. Conclusions - Base on the empirical result, this study confirmed that TAM theory perceived has relation with omnichannel. First, factors of TAM has positive effect on omnichannel use, so it highlights the important role of customer based interface and usefulness. Especially, perceived usefulness has high indirect influence on ease of use and use of omnichannel. It seems that when customers try to decide use or not use omnichannel, customers focus on percept benefits from omnichannel. Thus, a provider should applicate attractive price table, accurate product or service information and high switching cost strategy to emphasize the usefulness of omnichannel. Second, using omnichannel enhances the relationship between customers and brand, because there are more time and frequency to serve customers. It is important because good relationship between customers can increase the future's financial performance through word of mouse, positive brand image and loyalty to brand or company. Finally, despite of empirical result and implications, this study has limitations. First, there are only a few previous studies about omnicahnnel, so literature reviews are restricted. While set up the factors which can affect the use of omnichannel, next study should be considered with broader theories or models(ex: contingency theory). Second, omnichannel has developed from multichannel, so comparative analysis is needed between these methods because there is a possibility about different forte character of each distribution system on customer's consuming patterns.

Consumption of Milk and Milk Products (우유(牛乳) 및 유제품(乳製品)의 소비행동(消費行動0에 관(關)한 연구(硏究))

  • Choe, Sun-Hae;Mo, Su-Mi
    • Journal of Nutrition and Health
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    • v.9 no.1
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    • pp.16-24
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    • 1976
  • To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

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Factors Influencing on Safety knowledge of Scuba divers (스쿠버다이버의 안전지식에 미치는 영향요인)

  • Kang, Kyung-Soon;Uhm, Dong-Choon;Baek, Hong-Suck
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.12 no.10
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    • pp.4403-4410
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    • 2011
  • The purpose of this study was to investigate on the safety knowledge level, and to identify the factors that affect the safety knowledge according to general characteristics of scuba divers. This research design was a descriptive study. Data of 179 scuba divers were collected from October 17, 2010 to June 17, 2011. Data were analyzed by SPSS PASW statistics 18.0 program. The mean score of safety knowledge related to diving was 2.07(${\pm}0.54$)(score range was 1~4). The highest score was safety knowledge to cope with the cold($2.42{\pm}0.64$점). The lowest score was safety knowledge for hyperexpansion of lungs. In the results of multivariate regression analysis after variable selection, Adjusted $R^2$ value was 0.567. The model fit was 56.7%. The factors that affect the safety knowledge were age(${\leqq}29$ years), equipment(all purchase, some lease), motivation(job), participation period(${\leqq}11$ months) and frequency(once a month)(p<.05, p<.001). It is necessary to develop and conduct the educational program for scuba divers safety at country level.

Food Materials for School Foodservices on High-quality Products, Local Products and Fresh-cut Products - Dietitian's Choice in Elementary, Middle and High Schools in Gyeong-gi Province - (학교급식 식재료로서 지역 농산물, 고품질농산물과 신선편이 채소의 이용현황과 필요에 관한 연구 - 경기지역 초.중.고등학교를 중심으로 -)

  • Kang, Heui-Yun;Jung, Eun-Hee;Rhie, Seung-Gyo
    • The Korean Journal of Community Living Science
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    • v.20 no.3
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    • pp.397-411
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    • 2009
  • The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

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