Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

Purpose: Omni-channel retailing is a new retail phenomenon. Consumers in the omni-channel environment do not rely on one channel but integrate different channels from the same retailers freely during a particular shopping journey. The purpose of this study is to better understand omni-channel shoppers in the fashion retailing context. The present study uses consumer characteristics -- fashion innovativeness, technology innovativeness, and fashion purchase involvement -- as determinants predicting consumers’ omni-channel shopping intentions for fashion products. Research design, data, and methodology: Data were collected from 403 U.S. consumers, and the Structural Equation Modeling (SEM) was performed to test proposed hypotheses. The survey for this research consisted of three parts. The first part measured consumer traits in terms of their innovativeness and purchase involvement. The second part was designed to measure consumers’ omni-channel shopping intentions, and the third part gathered consumer demographic information. Results: The findings confirmed that fashion innovativeness, technology innovativeness, and fashion purchase involvement positively affected consumers’ omni-channel shopping intentions. Conclusions: Fashion retailers should integrate various customer touchpoints and offer mobile-enabled technologies to boost consumer traffic to both online and offline stores. They also need to create a shopping environment that is optimized for customer engagement in various shopping processes and allow them to explore different shopping channel options for best purchase decisions.

Purpose - The purpose of this study was to explore the impact of chatbots’ innovation attributes on the innovation acceptance for consumers who have used chatbots to purchase fashion products that account for a large share of transactions in mobile shopping. Research design, data, and methodology – Data were collected from Korean consumers aged 20 to 49 who had experience using chatbots when purchasing fashion-related products via mobile circumstances. After a pilot survey of 31 customers, pre-questionnaire was revised for the final test, and the final questionnaire was distributed to 1,500 subjects. Out of these, 244 were retrieved. After excluding 48 inappropriate responses, 196 were used for statistical analysis. Frequency analysis, exploratory factor analysis, one-way ANOVA, regression analysis and independent t-test using SPSS 23.0 were employed for data analyses. Results - First, four factors of chatbots’ attributes were extracted: relative advantages and compatibility, complexity, sensibility, and diversity. Second, two factors were extracted for fashion leadership: fashion opinion leadership and fashion innovativeness. Two groups based on the fashion leadership were identified: active innovation adopters and passive innovation adopters. Third, relative advantages and compatibility, diversity, sensibility of innovation attributes were found to have effects on the innovation acceptance in order. Fourth, significant differences were found in sensibility of innovation attributes and innovation acceptance in groups by marital status and age. The married in their 30s and 40s perceived sensibility as a more important attribute of chatbots than the unmarried in their twenties. Among the groups of different income levels, meaningful differences were found in diversity of innovation attributes and innovation acceptance. Fifth, there were significant differences found in relative advantages and compatibility, sensibility of innovation attributes, and acceptance of Innovation among the groups by fashion leadership. Active innovation adopters were found to be more aware of the importance of relative advantages and compatibility, and sensibility of innovation attributes, and innovation acceptance. Conclusions – The present study provides chatbots’ marketing strategies for fashion items need to be modified by demographic characteristics and fashion leadership. Particularly, fashion leadership was found to be an important factor in determining the perception of innovation attribute as well as innovation acceptance.

Purpose - This study aimed to verify some cues for invigorating sales of mobile social commerce companies by analyzing differences in consumers' perceptions on characteristics of mobile commerce, after applying the step 1 of strategy deduction approach using the differences in their perceptions. Research design, data, and methodology - Efficient questionnaires of a total of 365 respondents who answered the questions about the importance of and the satisfaction with 14 characteristics of social commerce were returned, and then, paired-samples t-test and IPA by all respondents, gender, age and incomes were conducted. Results - The analysis showed that a maintenance/reinforcement strategies planned by companies are required for some factors including discount rate at the first quadrant, while active improvement strategies are required for others including reliability and interactivity at the second quadrant. Conclusions – The findings show that different marketing strategies should be established for each consumer who often uses mobile social commerce, and that more effective and efficient performance of mobile social commerce may be acquired by establishing and operating active improvement strategies.

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

The management of household hazardous waste (HHW), a component of municipal solid waste (MSW) has become a major of concern partly due to their potential toxicity upon disposal. Improper management of such waste can deteriorate the environment and cause serious damage to the human health. This paper discusses the current fundamental management practices, which include the generation rate, collection systems and treatment using the survey reviews of households and interviews held with experts in the Daejeon metropolitan city. Surveys of more than 378 people in Daejeon Metropolitan City were conducted to investigate the characteristics, generation rate, social behavior and awareness regarding disposal of HHW. The target items used in this study includes used lamps, used batteries, pharmaceuticals, and household pesticide chemicals. According to the survey conducted, the generation rates of HHW varied depending upon the dwelling type, collection system, and waste type. Apartment complex residents participated actively in source separation, using the established collection system with limited items (e.g., fluorescent lamps and batteries), while single family housing residents tend to store HHW at households. There is still a need for public awareness, detailed policies and legislation requiring source segregation at households, and better collection systems for HHW. The results of this study can be used for developing better management of HHW in municipal solid waste streams to prevent potential environmental impacts and human health risks.

본 연구는 스포츠팬의 심리적 특성이 스포츠 관전행동에 영향을 미친다고 가정하고, 스포츠 관전동기와 스포츠팬 정체성의 다양한 차원들 중 스포츠 관전행동을 결정하는 요인들을 밝히고자 하였다. 질문지 조사를 통한 연구 결과 정체성현출성, 친지관계동기, 대리만족동기, 성별의 네 가지 변인이 스포츠 관전행동을 결정하는 요인으로 밝혀졌다. 또한 관전자 특성에 따라 관저행동에 영향을 미치는 관전동기 및 스포츠팬 정체성 요인에 차이가 있는 것으로 나타났다. 즉, 스포츠팬의 성별 및 소극적 관전수준에 따라 관전행동에 영향을 미치는 관전동기 및 스포츠팬 정체성의 구성요소가 달라졌다. 이러한 연구 결과를 스포츠 마케팅에 활용한다면, 관전자 특성에 따라 보다 세분화된 마케팅 전략을 수립할 수 있을 것이다.