Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 4 Serial No. 31
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- Pages.33-45
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Research on Efficient Operation of University Foodservice through Conjoint Analysis
컨조인트 분석을 통한 대학급식소의 효율적인 운영에 관한 연구
- Kim, Kwang-Ji (Dep. of Restaurant & Foodservice Management, Dong-Eui University) ;
- Park, Ki-Yong (Dep. of Restaurant & Foodservice Management, Dong-Eui University)
- Published : 2006.12.30
Abstract
The purpose of this study is to make special study of the efficient operation of university foodservice. The concrete results through the conjoint analysis can be elicited as follows. First, through the interview in depth we draw out the efficient attribute comparing and analyzing elements of selecting menu and main reasons for selecting either student cafeterias or general cafeterias. Second, we elicit the best attribute based on the results of analysis on preference. Third, we present an improvement program for operating student cafeterias through simulation. As a result of conjoint analysis of the main reason for selecting a cafeteria and the utility of each attribute, the most important factor comes price (34.95%), the time required (33.20%), food taste (30.45%), and various menu (1.42%) in that order. What draws attention in the research is that price (34.93%) is not the only factor which influences students' choice of a cafeteria. Location (33.20%) and food taste (30.45%) are all equally important. These results show that students' expectation for cafeterias is getting various. Basically, all customers look for a nearer restaurant where its food taste is good and menu is various at a low price.