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The Development of Quality Evaluation Index of Vinegar Beverage - Using Delphi Method and Analytical Hierarchical Process(AHP) -  

Kim, Jihyung (Dept. of Culinary and Food Service Management, Kyunghee University)
Ko, Jae-Youn (Dept. Food Service Management, Kyunghee University)
Yoo, Eunyi (Dept. of Culinary Arts, Woosong University)
Publication Information
Culinary science and hospitality research / v.22, no.4, 2016 , pp. 288-301 More about this Journal
Abstract
This paper employed typology and stratification as key elements to estimate quality evaluation of vinegar drink through Delphi and AHP(analytical hierarchical process) method to contribute the market expansion of the vinegar drink as a health drink. Through literature research and brainstorming with professionals, the first round of Delphi method was conducted with the open-ended questions including five upper concepts, i.e. 'ingredients', 'production method', 'product characteristics', 'functions' and 'packaging design'. Original study had 50 lower concepts as a result of the first round and added 'marketing' as an additional upper concept. The second and third round of Delphi method have been conducted with closed-ended questions based on the 50 lower concepts resulted from the first round. To seek concordant objectivity among the answers from the survey, the study used Kendall's W coefficient of concordance. 11 items were removed while 16 items were removed at the third round leaving 23 items through second round of Delphi method. For the final round, this study utilized the Pairwise Comparison Method to figure out the relative importance of the 23 items for the prioritization. Finally, current study formulated the final items which should be considered as an important factor in the quality evaluation of vinegar drink.
Keywords
vinegar; beverage; development; quality evaluation index; Delphi; analytical hierarchical process(AHP);
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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