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For over a century, traditional Japanese cotton crepe fabrics have been popular for men’s underwear in the humid summer. Now, consumer demand is for crepe fabrics that are more attractive, reflecting a shift in use from underwear to women’s dresses. The purpose of this paper is to clarify how the structures of the crepe and its constituent yarns affect the physical properties, handle and silhouette formability of crepe fabrics for dresses.

Three plain-weave gray fabrics were finished by four different processes to change their crepe structures. The mechanical and surface properties of the fabrics were measured using the Kawabata evaluation system for fabrics. The primary hand values and silhouette formability of the fabrics were calculated using conversion equations based on the physical properties. The handle of the crepe fabrics and the aesthetic appearance of flared collars made of them were assessed by female students using the semantic differential method.

Comparing the fabrics made from the same gray fabric, the piqué crepe fabrics showed larger Hari (anti-drape) and Shari (crispness) than the others. The subjective hand value of softness was closely related to fabric thickness. The assessors preferred the fine piqué crepe fabrics over the wide piqué fabrics regarding both the tactile feeling of the fabrics and the aesthetic appearance of the flared collars. The attractiveness of the flared collars was dominated by the shear stiffness of the fabrics.

The fine piqué crepe fabric made from fine yarns produced a more preferable handle. The fine piqué fabric made from thicker yarns produced flared collars with silhouettes that are more attractive. This indicates that the fine piqué structure is a positive feature that makes the fabric suitable for various types of dresses.

The study aimed to clarify differences in fabric hand perceptions among Japanese and Chinese participants and implement online shopping strategies that enable consumers to easily recognize fabric texture.

Forty (20 Japanese and 20 Chinese) participants knowledgeable about clothing and fabric were recruited. Participants evaluated fabric by sight and touch in a visuotactile experiment (VTE). The stimulus material comprised 39 fabric samples representing a broad range of fabric attributes (7 fibers, 5 weaving/knitting techniques and 3 yarn thicknesses and density). A Mann–Whitney U test and a factor analysis were conducted to determine differences in responses for the different fabric variables.

The fabric hand perceptions factors were similar between both groups. Japanese participants showed a stronger preference for fabrics that felt wet. Japanese participants’ fabric hand perceptions had a 3-factor structure, while Chinese participants had a 2-factor structure. Chinese participants regarded “crisp” as perceptually and linguistically equivalent to “stretchy.”

The study’s findings suggest that Chinese people have stronger preferences in fabrics than Japanese people do. Japanese people evaluate fabric hand in a more nuanced manner than Chinese individuals, including discerning different fabric attributes, such as fiber and yarn thickness and density. Thus, nationality may influence fabric hand perceptions more than fabric knowledge does. Specifically, in evaluating “crispness,” the results required further analysis because differences in nationality may have affected evaluations regarding perception and linguistic perspectives. The findings provide design guidelines for implementing online shopping strategies adapted to each participant group.

The purpose of this paper is to advance the understanding of sound branding by developing a new conceptual framework and providing an overview of the research literature on non-musical sound.

Using four mutually exclusive and collectively exhaustive types of non-musical sound, the paper assesses and synthesizes 99 significant studies across various scholarly fields.

The overview reveals two areas in which more research may be warranted, that is, non-musical atmospherics and non-musical sonic logos. Moreover, future sound-branding research should examine in further detail the potentials of developed versus annexed object sounds, and mediated versus unmediated brand sounds.

The paper provides important insights into critical issues that suggest directions for further research on non-musical sound branding.

The paper identifies an unexploited terrain of possibilities for the use of sound in marketing and branding.

The paper identifies a subfield within sound-branding research that has received little attention despite its inevitability and potential significance.

This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.

This study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.

The research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.

The research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.