• Title/Summary/Keyword: 선택 속성

Search Result 1,039, Processing Time 0.027 seconds

The Importance-Performance Analysis of Bakery Cafe Choice Attributes Perceived by Customers in Seoul (베이커리카페 선택속성의 중요도 및 수행도 분석: 서울지역을 중심으로)

  • Choi, Mi-Kyung;Jung, Jae-Chan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.35 no.4
    • /
    • pp.456-463
    • /
    • 2006
  • The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

A Study on Competitiveness Improvement Strategies of Korean Coffee Franchisers in Beijing, China through a Positioning Analysis (포지셔닝 분석을 통한 국내 커피전문기업의 중국 베이징 지역 내 경쟁력 강화방안 연구)

  • Guo, Ying-Chao;Kim, Hyun-Jung
    • Culinary science and hospitality research
    • /
    • v.22 no.5
    • /
    • pp.37-51
    • /
    • 2016
  • The purposes of this study were (1) to investigate the important selection attributes of coffee brands and the relative positions of major coffee brands on the positioning map through similarities and preferences of coffee brands that customers perceive and (2) to provide Korean coffee brands with strategic information about how to differentiate themselves from existing competitors in the Chinese market. A total of 268 samples were used for data analysis that comprised frequency analysis, descriptive statistics, ALSCAL, and regression analysis. The results showed that among 8 coffee brand selection attributes the most important was atmosphere, followed by cleanness and sanitary condition, and convenient location and transportation. Friendly service, taste of coffee, price and variety of menu were next and brand was the least important among 8 selection attributes. The results of positioning map showed that Maan Coffee was evaluated the highest iin atmosphere, cleanness and sanitary condition, and convenient location and transportation compared to other coffee brands. Marketing strategies for Korean coffee franchisers (Angel-in-us Coffee and Caffe Bene) were provided for successful repositioning in the Beijing coffee market.

A Study on the Effect of Selection Attribute of Cruise Service on Tourism Satisfaction and Behavioral Intention (크루즈 서비스 선택속성이 관광만족과 행동의도에 미치는 영향에 관한 연구)

  • Pak, Myongsop;Kang, Yongjoon;Cho, Sungwoo
    • Journal of Korea Port Economic Association
    • /
    • v.28 no.3
    • /
    • pp.193-214
    • /
    • 2012
  • The interest on cruise service has been increased due to the economic development and income growth all over the world during last several decades. However, cruise industry in Korea is located in the initiating stage and the service is just focused on costal cruise service. This study investigates relationship between influencing factors of the selection attributes of cruise service on tourism satisfaction and behavioral intention. Additionally, the study aims to provide information to establish customer-oriented marketing strategies for cruise tour service. Literature review is conducted to find out the factors in order to meet the future users preference and expectations. The data was collected on-board customers of "One Night Cruise" on Panstar Line. The result of the study shows that a certain number of factors are statistically significant on the cruise tour intention of potential customers. It shows that there is significant difference related to the using purpose and the usage attitude. Managers in the cruise company are able to utilize the practical implications of the present study when the cruise service launches in Korea. This study exists limitations that samples are not sufficient and the research can not be generalized due to the inadequate samples of target company.

A Method of Feature Selection and Evaluation for Resolving Estrangement of Welfare (복지사각지대 예측을 위한 속성 선택 및 평가 기법)

  • Lee, Keonsoo;Park, Junho
    • Proceedings of the Korea Information Processing Society Conference
    • /
    • 2019.10a
    • /
    • pp.671-673
    • /
    • 2019
  • 복지사각지대 발굴은 복지 서비스가 필요하지만 수혜를 받지 못하고 있는 국민을 찾아내서 지원해주는 정부 시스템이다. 본 연구는 이 복지사각지대 발굴 관리 시스템의 효용성을 높이기 위해, 발굴 예측 모델의 정확도를 높이기 위한 방법으로, 발굴 과정에서 사용하는 속성을 선택하고 평가하기 위한 방법을 제안한다. 제안 방법은 각 속성의 유효성을 검증하고, 검증된 속성 집합을 선택한 뒤, 예측 기준을 결정하는 세 단계로 구성되며, 이 방법을 통해 기존 복지사각지대 예측 모델의 개선에 적용할 수 있을 것으로 기대할 수 있다.

An Analysis of High School Students' Analogy Generating Processes Using Think-Aloud Method (발성사고법을 활용한 고등학생의 비유 생성 과정 분석)

  • Kim, Minhwan;Kwon, Hyeoksoon;Lee, Donghwi;Noh, Taehee
    • Journal of The Korean Association For Science Education
    • /
    • v.38 no.1
    • /
    • pp.43-55
    • /
    • 2018
  • In this study, we investigated high school students' analogy generating processes using the think-aloud method. Twelve high school students in Seoul participated in this study. The students were asked to generate analogies on ionic bonding and were also interviewed after their activities. Their activities and interviews were recorded and videotaped. After classifying the analogy generating processes into the three stages-encoding, exploring sources, and mapping, several process components were identified. The analyses of the results indicated that they checked the target concept given and selected one for a salient attribute among many attributes of the target concept at the stage of encoding. After selecting the salient attribute, they translated the salient attribute that is a scientific term into an everyday term, which is named as 'extracting salient similarities.' At the stage of exploring sources, they chose the sources based on salient similarities and chose the final source through circular processes, which included the process components of 'evaluating the sources' and 'discarding the sources.' At the final stage, they added the attributes to analogs and mapping them to the attributes of the target concept, which is named as 'mapping shared attributes.' There were some cases that 'mapping shared attributes' appeared after they specified the situation of analogs or assumed new situation, which is named as 'specifying the situations.' Some students recognized unshared attributes in their analogs.

The Prioritized Traits of Brand Association Initiating Consumers' Preference on Fine Dining selection (고급 레스토랑 선택에 있어서 브랜드 연상 속성의 우선순위 연구)

  • Kwon, Yong-Joo;Kim, Ji-Eun
    • Culinary science and hospitality research
    • /
    • v.15 no.3
    • /
    • pp.179-196
    • /
    • 2009
  • As consumers are more conscious about the preferred traits and branding in restaurant selection, restaurant practitioners are getting more interested in the traits which constitute and influence consumers' brand association. Dining selection is known to be a complicated psychological process that consumers undergo, incorporating social and cultural values, personal tastes, and other psychological factors. This study was designed to investigate the specific non-food traits perceived by consumers in fine restaurant selection. Also, it prioritized those examined traits. Building on exploratory qualitative research, results from 11 interviews through focus group sessions were utilized in data analysis. Content analysis of the interviews enabled categorization of the associations. The categorized variables were utilized for empirical data analysis of conjoint analysis. First, the results suggested five superior traits such as atmosphere, price, customer relations, employee competence, and convenience of systems in fine restaurant brand association. Second, they were prioritized in the order of atmosphere, price, consumer relations, employee competence, and convenience. Finally this study provided practical implications for fine restaurant professionals in linking consumers' psychologically networked traits to brand selection.

  • PDF

An Analysis of the Learner Choice Attributes of the Street Dance Academy (스트릿 댄스 학원의 학습자 선택속성 분석)

  • Cho, Ah-Hyun;Park, Sung-Jin
    • The Journal of the Korea Contents Association
    • /
    • v.21 no.3
    • /
    • pp.664-675
    • /
    • 2021
  • This study is to analyze the selection criteria for street dance institutes in the subjects of ordinary people and students majoring in street dance who select the institutes. Moreover, it aims to enhance the perception and values of street dance and to provide with the required data for the development of institutes that train street dance. To do so, a survey was conducted in the subjects of 300 street dance learners who went to the street dance institutes. Frequency analysis, reliability test, correlation analysis, and one-way analysis of variance (ANOVA) were performed using SPSS 18.0 Program with the collected data, and the results are as follows. In summary, training programs, services, and promotional environment were identified to be important criteria to select the street dance institutes by the learners while the low level of perception on the price was found.

The effects of attribute alignment on category learning (속성간의 대응이 범주학습에 미치는 효과)

  • 이태연
    • Korean Journal of Cognitive Science
    • /
    • v.12 no.4
    • /
    • pp.29-39
    • /
    • 2001
  • Kaplan(2000) reported that instances were categorized more accurate in the aligned condition than in the non-aligned condition irrespective of similarity between instances[16]. This study investigated wether Kaplan(2000)\\`s results could be explained by stimulus types she used and alignment effects in categorization were due to selective attention to aligned attributes. In Experiment 1. I examined whether attribute alignment produced significant effects on similarity and categorization and aligned attributes were recalled more than non-aligned ones. Results showed that instances were rated more similar and categories were learned more rapidly in the aligned condition than in the non-aligned condition. It can be explained that categories are learned rapidly in the aligned condition because attribute alignment increases within-category similarity. But. the result that aligned attributes were recalled more than non-aliened ones in the attribute recall test implies that alignment effects in categorization can be independent of similarity between instances partially. In Experiment 2. I used equal numbed of attributes defining two categories and instructed subjects to pay their attention to categorization-relevant dimensions only. Results showed that dimension instruction facilitated category learning in the non-aligned condition only but categories were learned more rapidly in the aligned condition than in the non-aliened condition irrespective of instruction types. In conclusion. attribute alignment in categorization may facilitate paying selective attention to categorization-relevant attributes.

  • PDF

Relationship between job stress, health functional food selection attributes, and consumption values among workers for information technology in Gyeonggi area (경기지역 IT 분야 직장인의 직무스트레스, 건강기능식품 선택속성 및 소비가치의 관계)

  • Jung, Ji-Eun;Kim, Sung-Eun
    • Journal of Nutrition and Health
    • /
    • v.53 no.1
    • /
    • pp.54-67
    • /
    • 2020
  • Purpose: This study examined the relationship between job stress, attributes of health functional food (HFF) selection, and consumption values for information technology (IT) workers, and analyzed the factors influencing the selection of HFF to improve health by making the right choice of HFFs. Methods: Three hundred forty IT workers in Gyeonggi area participated in the study. The participants were divided into low or high job stress group. The differences in participants' general characteristics, attributes of HFF selection, and HFF consumption values were investigated, and the mediating effects of HFF consumption values on the relationship between job stress levels and the HFF selection attributes were analyzed. Results: Job stress levels were high in those IT workers with a length of service < 5 years (p = 0.013). The group with lower job stress levels had a higher tendency to consider the ingredients contained in HFF products (p < 0.001), and their efficacy (p = 0.047). They also showed greater emotional value for a sense of security from consuming HFFs to stay healthy (p = 0.047). The group with higher job stress levels had greater epistemic value in that their choice of HFFs differentiated them from the other workers (p = 0.036). Higher job stress was associated with less consideration of the intrinsic attributes such as ingredients and efficacy of the HFF selection attributes (p = -0.113), emotional value of the HFF consumption values (p = -0.136), and the functional value such as practicality, price, and safety (p = -0.134). The job stress level influenced the intrinsic attributes through the functional and emotional values, demonstrating that the functional and emotional values had appropriate mediating effects on the relationship between job stress levels and intrinsic attributes. Conclusion: Education needs to be provided for workers to relieve job stress and improve the functional and emotional values, which contributes to choosing the appropriate HFFs.

A Comparative Study Between Korea And Japan on Low-Carborn Vehicles Selection attributes and purchase Dates According to Consumer Characteristics (소비자 특성에 따른 저탄소자동차선택속성요인과 구매 시기에 관한 한·일 비교연구)

  • Yim, Ki-Heung
    • Journal of Digital Convergence
    • /
    • v.17 no.12
    • /
    • pp.159-170
    • /
    • 2019
  • This study is an online survey for consumers in the metropolitan areas of Japan and Korea, which are advanced countries in Asia, and the maturity of the automobile market. The purpose of this study is to compare the results of Korea and Japan. As a result of this study, we analyzed the differences between the consumer characteristics and the optional attribute factors of low-carbon automobiles of Korea. There was a difference. It was found that the factors of low carbon car selection attribute differed with age, and that stability was more important when selecting low carbon car as income level increased. In Japan, there were no differences in the selection attribute factors of low carbon cars by gender, age and income. In addition, there is no difference in the relationship between the future purchase timings of low-carbon car types in both Korea and Japan. Implications of this study Korea has a meaningful result that Korea tends to select low-carbon automobiles with an emphasis on economic aspects and ages, and that safety tends to emphasize safety of low-carbon automobiles according to income levels. In the case of low carbon car, there was a tendency to select a low carbon car without any difference in consumer characteristics. The relationship between the expected purchase time according to the type of low carbon car and the Korean car show that the preferred car within the next 10 years among the low carbon car types is electric car and Japan prefers hybrid car.