This study is conducted to suggest ways to mitigate the mismatch phenomenon between job seekers who want to find right company for themselves and companies looking for appropriate new employees. For this purpose, this study improves the company assessment framework reflecting job seekers interests by using fuzzy analytic hierarchy process. The improved evaluation framework is a three-level hierarchical structure, where there are 4 groups at the top level, 12 factors at the intermediate level and 36 indexes at the bottom level. For the empirical analysis of the applicants preferences based on the improved model, a survey for F-AHP analysis is carried out to university students and then priorities of components in the evaluation model are calculated. Moreover, the differences of priority of the company assessment framework are analyzed for different genders, college years, and major divisions. The results show that job seekers’ most concerning factors are wages, stability, working environments, and labor deal, which are ranked highly in this order and the differences in preferences for each type of job seekers (genders, college years, and major divisions) are obvious. The results also show that the male prefers wages to environment, on the other hand female does working environment to wages.

This study aimed to identify the effects of fashion brand extensions types, preannouncing and consumers' regulatory focus on preference towards extension products. To that end, the study used a 2 (fashion brand extension types: similar vs. non-similar) × 2 (preannouncing: near preannouncing vs. far preannouncing) × 2 (regulatory focus: promotion focus vs. prevention focus) three mixed elements. The subjects of the study were 280 men and women in their 20~40s living in Seoul and Chungnam province and total of 229 data were analyzed. Data were analysed with SPSS 19.0 program and three-way ANOVA, simple interaction effects and simple main effects analysis were conducted. The results of this study are as follows: First there were significant differences in preference based on fashion brand extension types and preannouncing. Second, there were significant interaction effects in preference between extension types of fashion brand and regulatory focus. But there was no difference in preference toward extension products according to types of preannouncing and regulatory focus. Lastly, fashion brand extension types, preannouncing and regulatory focus showed significant interaction effects on preference. Thus even in cases of non-similar brand extensions which carry more risk of failing, the appropriate marketing communication strategies such as preannouncing will result in brand preference. Also marketing activities should be comprehensive and strategical based on consumers’ tendencies in order to derive positive evaluations.

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children (4th=65, 5th=50, 6th=69), while the control group consisted of 135 children (4th=40, 5th=55, 6th=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

본 연구는 쌀 가공식품 원료에 대한 소비자 선호에 영향을 미치는 요인 분석을 위해 순환이변량프로 빗 모형을 이용하였다. 연구의 목적을 달성하기 위해 인터넷을 이용하여 소비자조사를 수행하였다. 분석결과는 만약 소비자가 쌀 가공식품 구입 시 상대적으로 맛을 더 고려하거나 가격을 가장 중요시할 경우, 쌀의 원산지는 구입의향에 유의한 영향을 주지 않는 것으로 나타났다. 또한 남성이나 기혼자는 여성과 미혼자에 비해 수입쌀로 제조된 쌀 가공식품 소비에 거부감이 낮았다. 반면에 연령이 30~49 그룹의 소비자는 쌀 원산지에 큰 관심을 보였다. 향후 쌀 가공식품 산업을 어둡게 전망하는 소비자의 경우 쌀 가공식품에 사용되는 쌀 원산지가 매우 중요하다고 인식하고 있다.

The purpose of this study was to investigate the differences in the dissatisfaction with and design preferences for mountain gear among the segments divided by specialization activity-pursued for recreational mountaineering. Data were collected by questionnaire survey from 900 subjects with the experiences of mountaineering and purchasing mountain gear in the past year, and 891 were used for the data analysis. The results of the study were as follows: Three factors were formulated based on mountaineering specialization activity-pursued: expertise-pursued mountaineering, mountaineering with psychological attachment and activity-oriented mountaineering. Four segments were identified based on the specialization activity-pursued: the emotionally-committed, the continuously-participated, the expertise-pursued, and the passively-participated. Significant differences were found in dissatisfaction with and design preference for mountain gear among the segments. The expertise-pursued tended to be more dissatisfied with color and fabric than the others, and preferred various mountain gear design of shape, color combination and construction line. On the other hand, the passively-participated tended to prefer simple and comfortable style with solid color and simple color combination.

This survey was conducted to investigate consumer preferences for branded and imported pork, including favorite cooking styles. Data were collected from a total of 252 consumers and analyzed. The results are summarized as follows. Consumers of branded pork showed a moderate preference「moderate」(54%). There was no significant difference in consumer preference for branded pork according to educational level or living area. However, there was a significant difference according to yearly income (p<0.05). Consumers in the high-income group preferred branded pork more than those in the low-income group. Most consumers did not like imported pork (64.6%). There was no significant difference in consumer preference for imported pork according to educational level or living area, whereas there was in the yearly income group (p<0.05). Whereas low-income consumers did not like imported pork, high-income consumers did. The royalty for purchasing of branded pork was shown「3.65」out of 5 points. Whereas there was no significant difference according to educational level, there was for living area and yearly income (p<0.05). Consumers living in large cities or having low income showed high royalty of purchase for branded pork. The royalty for purchase of imported pork was「2.08」out of 5 points. Significant differences for purchase royalty of imported pork were observed according to educational level, living area, and yearly income group (p<0.05). Consumers responded that they liked roasted pork (47.6%). Secondly, consumers liked stew (16.7%). There were no significant differences among various cooking styles in any of the groups.

Current research aims to investigate how marketing students’ case format preferences relate to their managerial experience. Results of a full-profile conjoint experiment reveal specific differences in case format preferences between the two groups: pre-experience and executive students. This poses meaningful implications for case format differentiation practices in marketing classes.

This study presents an innovative "Matching Algorithm" to match self presentation to consumer preferences in internet dating sites using data mining and machine learning techniques. The study is designed from 2 parts: The first part examines the correlation between the presentation characteristics of man and women in social networks vs. the response rate using several hypotheses. Results show that there is a strong correlation between the way man and woman presents themselves in social networks (such as "FACEBOOK") especially in the range of ages 18-55 (average age is 25.91). In addition, there is a strong positive correlation between the desire of man and woman to develop a romantic relationship between them trough social networks. As such, the more the user desires to achieve a "Real" relationship that may lead to a serious long term relationship, the more he/she uses the social network as an application to achieve their objectives. In the second part the author used data mining and machine learning techniques (Decision trees and Genetic Algorithms) to predict which personal attributes may influence the response rate of the other side's (In this paper only Decision trees – J48 algorithm results will be shown). Results show that some attributes (characteristics) related to personal presentation and education background are critical to achieve a positive response from the other side.

During the last decades more and more consumers worldwide, started integrating environmental considerations into daily purchases what leads the so-called ‘green consumer’ to ask for healthier, safer, and better quality food. Nonetheless, a deeper understanding of value dimensions consumers across nations perceive in the context of organic food products is still required to develop successful management strategies which might transfer positive consumer perceptions to satisfaction and resulting buying behavior. Against this backdrop, the present study focuses on a) the antecedents leading to the consumption of organic food products and b) the identification of differences regarding the relative importance of the value-based drivers across US and German consumers

Marketing green products can be challenging and identifying the preferences of consumers can help marketers overcome these challenges by developing focused marketing solutions. This research was conducted to examine the affects of cultural differences on the perception of green buildings thus the associated preferences of the occupants. This study found that South Koreans perceive indoor environmental quality as the most important green building attribute while Americans feel the same way for the materials and resources used to build. Interdisciplinary approaches such as the ones developed in this study can help develop targeted marketing strategies to ultimately benefit multiple industries by offering sustainable solutions to the growing global and regional environmental, economic, and social problems.

This study was implemented to understand the motivation factors for 2nd grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=－0.207, p<0.01), self-efficacy (r=－0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.

The current study investigated the relative effects of viewing motivations on viewing preferences and viewing intentions of television food programs. Data collection was conducted by administering a survey to television food program viewers both on and offline. Viewing motivations were categorized as ‘information’ ‘entertainment’, ‘pass-time’, ‘companionship’, ‘relaxation’, and ‘social interaction’. ‘Information’ and ‘entertainment’ proved to be the most important motivational factors affecting viewing preferences for television food programs. ‘Information’ and ‘social interactions’ were the strongest predictors of viewing intentions of television food programs. However, ‘pass-time’ had a negative influence on both viewing preferences and viewing intentions of television food programs. Furthermore, the results of study verified the moderating effects of food involvement in these relations.

This study conducted a survey to analyze awareness, preferences, and the current state of consuming environmentally friendly organic food while eating-out in 435 adults aged 20 and above in Daegu, Korea. Most subjects (95%) showed awareness of environmentally friendly organic food, and 88.5% of subjects answered environmentally friendly organic food is ‘needed’. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when eating out, and they mostly favored Korean restaurants when ordering environmentally friendly organic food. Analysis of awareness of environmentally friendly organic food showed that among ‘health’ factors, ‘environmental’ factors, ‘social’ factors, and ‘dietary essential’ factors, ‘health’ factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes (p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most.

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners’ experience of eating foods containing Deoduk was high at ‘No’ (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded ‘Yes’ to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said ‘Yes’ was 43.2%, ‘No’ was 5.4%, and ‘I don’t know’ was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners’ awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners’ tastes for the globalization of Korean food.

The number of domestic smartphone users exceeded 30 million people, and the time in the future everyone will use a smartphone that will come with ago. Past purchase decisions, related research and product from the competition between the past case and the relevant literature for the smartphone market smartphone type to derive a purchase decision factors in the decision to purchase any difference between the factors. Literature and practices through performance, switching costs, product loyalty, design, brand, after-sales service, the price more than 7 variables were analyzed. One hundred people surveyed, respectively, did not obtain the response of a variety of ages and occupations , age of the sample used in the analysis of this study, and is concentrated as a student at the university of smartphones used to facilitate users analysis was done. We expect smartphone companies and related companies to be able to give guidelines for effective technology management.

This study aims to examine the relationships between the learners' task preferences (input vs. output, deductive vs. inductive, individual vs. group work) and task performances (noticing, successful uptake, and achievement in grammar instructions). The findings showed that task performances were influenced by L2 learners’ instructional preferences. The input or inductive preferences were negatively correlated with the performance in input-oriented instruction, while they performed well when the task type matched their preference, for example, output preference with output instruction. In addition, the low levels preferred the input or deductive styles while the high levels preferred the output-based instruction. Therefore, we should take into account L2 learners’ learning preferences or styles when deciding the types of instructions in grammar teaching.

Several pentatomids and an alydid are reported inflicting losses in several host plants ranging from leguminous crops to fruit orchards in Korea. Understanding their visual preference would help develop mass trapping or efficient monitoring device. Visual preference of the major pentatomids and an alydid bugs to different colors and light emitting diodes (LED) of different wavelengths were observed. Adults of pentatomid such as Halyomorpha halys Stål, Plautia Stali Scott, and Nezara sp., and an alydid Riptortus pedestris (F.) were exposed to seven different colors (black, yellow, green, blue, white, cream, orange) in a multiple choice tests. Also, adult and second instar nymphs of the bugs were released inside a hexagonal LED boxes consisting of LED lamps of six different wavelengths (375 to 630 nm). Most of the pentatomids showed highest preference to blue color followed by yellow and 530 nm LED. However, R. pedestris showed higher preference to the yellow color followed by blue and black. Second instar nymphs of all the tested species also showed higher preference to 530 nm. Their color and LED lamp preference would help in development of mass trapping device.

The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten ‘Scomber japonics (Go-deung-eo) (96.3%)’, ‘Anadara broughtonii (Jo-gea) (95.8%)’, ‘Ommastrephes sloani pacificus (O-jing-eo) (98.7%)’, ‘Panulirus japonicus (Sea-ou) (98.4%)’, ‘Porphyra tenera (Gim) (99.5%)’, ‘Shrimp, soused (81.2%)’, ‘Eo-muk (98.7%)’, and ‘Anchovy, dried (98.7%)’. As for the preferences for seafood, ‘like (67.6%)’, ‘fair (21.5%)’, and ‘dislike (7.3%)’ were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of ‘1~2/week’ compared to others (p<0.05). 6th grade students showed higher frequency of ‘3~4/week’ compared to others (p<0.05). In terms of preferable cooking methods for seafood, ‘grilling (35.0%)’, ‘soup (23.0%)’, and ‘raw fish (19.8%)’ were observed. Boys showed a higher preference for ‘grilling’, ‘frying’ and ‘raw fish’ compared to the girls (p<0.05). Girls showed a higher preference for ‘soup’, ‘braising’ and ‘steaming’ compared to the boys (p<0.05). As for the seafood intake by eating place, ‘home (60.1%)’, ‘eating-out (18.3%)’, and ‘school lunch menus (12.8%)’ were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was 3.06±0.32, ‘homesickness’ score was the highest (3.92±0.62) and ‘guiltscore’ score was the lowest (2.28±1.04). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were ‘restaurant’ (49.6%) and ‘school cafeteria’ (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked ‘Bulgogi’ (26.7%) and ‘Bibimbap’ (21.9%). The recognition score for Korean traditional food was 0.70±0.27. The preference score for Korean traditional food was 3.14±0.54, and the favorite foods were ‘Galbi’ and ‘Galbitang’ while ‘Ggakdugi’ was the lowest. The eating frequency for Korean traditional food was 2.15±0.82, and ‘Baechukimchi’ and ‘Bibimbap’ were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in ‘Ddeokbokki’ (r=0.470). The explanation power (R2) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, ‘like (47.2%)’, ‘fair (30.7%)’, and ‘dislike (22.1%)’ were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, ‘1~2/week (44.9%)’, ‘3~4/week (33.7%)’, and ‘everyday (10.2%)’ were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), ‘crustacea (4.34)’, ‘mollusk (4.21)’, and ‘processed food (4.11)’ were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of ‘grilling’ and ‘frying’ seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of ‘sometimes’ than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, ‘improvement of taste (39.3%)’, ‘various kinds of seafood (20.1%)’, and ‘variable cooking methods (18.5%)’ were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.