This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

본 연구의 목적은 넥타이의 폭, 스트라이프의 배열과 면적비에 따른 소비자 감성을 알아보는 데 있었다. 본 연구의 측정 도구는 자극물과 소비자 감성 척도로 이루어져 있었다. 자극물은 넥타이 폭(좁은, 중간, 넓은), 스트라이프 배열(가로, 세로, 사선), 스트라이프 면적비(1:1, 1:2, 1:3)로 된 27개의 컬러 그림으로 조작되었으며, 소비자 감성은 7점 척도를 사용하였다. 자료는 서울, 광주, 대구, 진주, 창원 등지에 거주하는 20-30대 성인남녀 270명을 대상으로 하여 2011년 11월에 수집되었다. 자료 분석은 SPSS프로그램에 의해 변량분석과 Duncan-test가 사용되었다. 본 연구의 결과는 다음과 같다.; 넥타이의 폭, 스트라이프의 배열과 면적비에 따른 소비자 감성은 매력성, 품위성, 개성, 능력성, 활동성의 5개 차원으로 구성되었다. 넥타이 폭은 매력성, 품위성에서 독립적인 효과가 나타났다. 스트라이프 배열은 매력성, 품위성, 개성, 능력성에서 독립적인 효과가 나타났고, 스트라이프 면적비는 품위성에서 독립적인 효과가 나타났다. 또한 넥타이 폭과 스트라이프 면적비는 능력성에서 상호작용효과가 나타났다. 이러한 연구 결과는 넥타이 상품 기획 시 유용한 자료가 될 수 있을 것으로 기대한다.

Alden, Steenkamp and Batra(1999)의 7개국에 걸친 연구에서 글로벌 소비자 문화 포지셔닝이 광고의 브랜드 포지셔닝 전략으로 의미가 있다는 것으로 밝혀졌지만 실제 국내 소비자를 대상으로 이러한 포지셔닝 전략의 효과에 대한 연구는 거의 찾아보기 어려웠다. 따라서, 본 연구는 국내 소비자를 대상으로 글로벌 소비자 문화 포지셔닝 전략이 제품평가(지각된 품질, 가격, 브랜드 명성)와 광고에 대한 태도에 미치는 효과를 실증적으로 분석하여, 정(+)의 효과를 미친다는 것을 밝혀냈다. 또한 소비자의 자민족 중심주의와 제품지식 그리고 제품특성(내구재 대 비내구재)이 글로벌 소비자 문화 포지셔닝의 효과에 미치는 조절효과를 살펴보았다. 그 결과 자민족 중심주의가 약한 소비자일수록, 제품 지식이 낮은 소비자일수록 그리고 비내구재보다 내구재에서 글로벌 소비자 문화 포지셔닝의 효과가 크다는 것이 밝혀졌다.

제품 디자인은 기업에게 경쟁적 이점을 제공해주는 중요한 요인으로 고려되고 있다. 본 연구는 소비자 관점에서의 디자인 평가 요소가 디자인 가치를 통해 브랜드 충성도에 미치는 영향을 구조적으로 탐색하였다. 연구결과 대부분의 디자인 평가요소들이 세 가지 유형의 디자인 가치에 긍정적인 영향을 미치는 것으로 나타났다. 먼저 소비자들의 디자인 평가요소 중 심미성, 여성성, 고귀성, 효율성 등이 이성적 디자인 가치와 사용감각적 디자인 가치, 감성적 가치에 긍정적인 영향을 미치는 것으로 나타났다. 또한 독특성의 경우에는 이성적 디자인 가치와 사용감각적 디자인 가치에는 유의한 영향을 미치지 못하였으나 감성적 디자인 가치에는 긍정적인 영향을 미치는 것으로 나타났다. 디자인이 전달하는 가치와 브랜드 충성도 간의 관계에 대한 검증에서는 이성적 디자인 가치, 사용감각적 디자인 가치, 감성적 디자인 가치가 태도적 브랜드 충성도에 긍정적인 영향을 미치는 것으로 나타났다. 또한 이성적 디자인 가치와 사용감각적 디자인 가치는 행동적 브랜드 충성도에도 직접적인 영향을 미치는 것으로 나타났으나 감성적 디자인 가치는 행동적 브랜드 충성도에는 직접적인 영향을 미치지 못하고 태도적 브랜드 충성도를 통해 행동적 브랜드 충성도에 간접적인 영향을 미치는 것으로 나타났다. 마지막으로 태도적 브랜드 충성도는 행동적 브랜드 충성도에 강한 긍정적 영향을 미치는 것으로 나타났다.

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

This study was conducted to investigate purchasing behavior of jeans consumers and to find differences in jeans evaluative criteria according to consumers' characteristics. Male and female university students participated in the study. Quota sampling method was used to collect the data. Data from 492 questionnaires were used for the statistical analysis. Descriptive analysis, factor analysis, Cronbach's alpha coefficient, ANOVA, Duncan test, and t-test were conducted. Three factors of jeans evaluative criteria classified (i.e., external criteria, internal/aesthetic criteria, internal/quality criteria). Results indicated that most of respondents put on jeans wear more than three times per a week and 38.1% of respondents reported that they owned three to four jeans products on average. Department store was the most used place to buy jeans product with 44.2%. 27.5% of respondents spent from 50,000 won to 100,000 won on purchasing jeans. Style was the highest important jeans evaluative criterion with 36.2%, followed by fitness, price, color, condition of washing treatment. Women respondents considered aesthetic criteria and quality criteria more importantly than men did. Respondents who were on a high income and spent more than 200,000 won per a month on apparel more concerned aesthetic criteria and external criteria than the other respondents did. Results of this study provide a basis for understanding jeans consumers' purchase behavior and evaluative criteria.

Nowaday mobile phone is an essential item for convenient daily life. Mobile phone enables us to obtain a lot of necessary and important things such as communication, information, leisure and entertainment. As the technology of mobile phone has been developed, the function of mobile phone can be compared to small computer. Customer's need of mobile phone has been varied and changed according to individual taste and preference. The main purpose of this research is to analyze priority of mobile phone brands using evaluation method of intangible assets with five major brands.

Consumers are very concerned about food safety as the risk with food increased. This study was conducted to evaluate the perceptions and practices of consumers on food safety in order to collect some information for the development of consumer education program. Total 500 consumers were asked to answer for survey constituted with 6 questions of generic information, 4 of food safety perceptions and 8 of food safety practices from June to July, 2006. More than half of respondents (51.8%) were unsatisfied with the food safety management of government while the individual practices on food safety were satisfactory. Especially, most respondents (98.7%) checked the expiration date of food when they purchased and 97% of respondents were washed hands before food preparation. The higher food safety perception, the better food safety practices of consumers. These results suggest that the systematic and continuous educations on food safety hazards and the principles of sanitation management are necessary for safe food handling and perception on food safety.

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

A study has been performed to estimate the average and high (90th percentile of consumers-only) daily intakes of sorbates by age-sex groups (＞ 3 years old) in Korea. The estimation of daily intakes was based on individual-based dietary intake data in `National Health and Nutrition Survey in 1998' and the contents of sorbates from samples. The estimated daily intakes (EDI) of sorbates for average consumers ranged from 0.09 mg/kg bw/day to 0.51 mg/kg bw/day corresponding to 0.4-2.1% of acceptable daily intake (ADI). For high consumers, the range of EDI of sorbates was 3.42-14.65 mg/kg bw/day corresponding to 13.7-58.6% of ADI. Foods that contributed most to the daily intakes of sorbates for all age-sex groups were processed fish products, processed meat products, and salted foods. There was an inverse relationship between age and the consumption of sorbates for average and high consumers, whereas no marked pattern was emerged by sex categories. The intake levels of sorbates even among high consumers were below the ADI in Korea.