• 제목/요약/키워드: 컨조인트

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컨조인트 분석을 이용한 관여도에 따른 한식당 선택 속성 (Selection Attributes of Korean Restaurants Based on the Level of Involvement Using Conjoint Analysis)

  • 정상영;정라나
    • 한국식품조리과학회지
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    • 제29권5호
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    • pp.553-562
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    • 2013
  • The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

운전자 특성에 따른 친환경 자동차에 대한 선호도 분석 (Eco-friendly vehicle preferences by consumer characteristics)

  • 원두환
    • 자원ㆍ환경경제연구
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    • 제23권2호
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    • pp.281-304
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    • 2014
  • 친환경 자동차의 보급을 활성화시키기 위해서는 자동차 소비자들을 분석하는 것이 필수적이다. 본 연구는 자동차 소비자들의 특성과 친환경 자동차 선호의 관계를 성별 연령 연료비 중심으로 분석하였다. 설문조사를 이용한 컨조인트법을 이용하여 응답자를 성별 연령 연료비의 기준으로 구분하여 친환경 자동차의 속성이 효용에 미치는 영향을 분석한 결과, 응답자의 특성에 따라 자동차의 속성에 대한 한계효용에 유의한 차이가 있는 것을 발견할 수 있었다. 또한 자동차의 속성이 응답자의 효용수준에 미치는 영향이 같을 지라도 보상변이로 표출될 때는 다르게 나타날 수 있고, 반대로 효용수준에 미치는 영향이 다를지라도 보상변이는 같은 수준으로 나타날 수 있다는 것을 알 수 있었다. 한계효용은 주관적인 기준이기 때문에 응답자마다 다를 수 있는 반면, 보상변이는 상충관계를 이용한 객관적인 기준이 될 수 있기 때문에 응답자 특성에 따른 실질적인 선호의 차이를 나타낼 수 있다. 보상변이에 의하면 남성과 장년이 연비가 높은 차량을 더욱 선호하는 것으로 나타났다. 고유류비 소비자는 저유류비 소비자보다 주유시간에 더욱 민감하에 반응하고, 휘발유 차량은 청년층에서 더욱 선호된다.

공대 여학생 사이버 멘터링을 위한 시스템 설계 요소 도출에 관한 연구 (Cyber Mentoring System Design for Female Engineering Students)

  • 손소영;이지수;장인상
    • 공학교육연구
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    • 제7권1호
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    • pp.40-50
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    • 2004
  • 현재 국가 경쟁력 강화를 위해 공학계 여성인력의 중요성이 대두되고 있다. 이에 대한 대안으로 공학계 여성 지도자의 육성 및 사회진출이 강조되고 있다. 그러나 사회적으로 공대 여학생들의 현실을 반영한 제도나 장치의 부재로 인하여 체계적인 여성 인재의 관리 및 육성에 많은 어려움을 겪고 있는 것이 현실이다. 이에 본 대학에서는 우수하고 사회에 적응력이 높은 공대 여성인력 육성의 한 일환으로 대학에서 공대 여학생들을 체계적으로 관리하고 지원하기 위한 방안으로 사이버 멘토링 시스템을 도입하고 있다. 그러나 사이버 멘토링 시스템의 구축에는 많은 투자 비용에 비해 사용자의 요구사항을 제대로 반영하지 못해 실효성을 거두지 못하는 경우가 많다. 이에 본 연구는 공대 여학생을 대상으로 한 사이버 멘토링 시스템 도입에 있어 QFD와 컨조인트 분석을 통해 공대 여학생들이 원하는 시스템을 제시하고 이를 통해 사이버 멘토링 시스템 구축 시 고려되어야 할 사항을 살펴보았다. 이러한 결과는 공학계 여성인력 활성화에 도움이 될 것으로 기대된다.

컨조인트분석을 이용한 쇠고기 구이전문점의 이용행태에 따른 선호도분석에 관한 연구 (A Study on the Preference Analysis according to the Usage Behavior of Grilled Beef Restaurant by Conjoint Analysis)

  • 김헌철
    • 한국조리학회지
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    • 제23권4호
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    • pp.93-104
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    • 2017
  • This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

원자력발전소에 대한 인식과 국민수용성 향상을 위한 정책대안들의 선호 분석 (Analysis on the Perception of Nuclear Power Plant and the Preference of its Policy Alternatives for Public Acceptance)

  • Park, Young-Sung;Lee, Byong-Whi
    • Nuclear Engineering and Technology
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    • 제27권1호
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    • pp.33-44
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    • 1995
  • 원자력 발전에 대한 국민수용성은 체르노빌 사고와 급격한 민주화 이후 한국의 원자력발전 프로그램에 큰 영향을 주게 되었다. 국민수용성 향상을 위한 여론 반영 방법은 첫째. 국민들의 원자력발전에 대한 인식을 이해하고 둘째, 그에 따른 정책 대안들에 대한 국민들의 선호도를 알아내는 것이라고 할 수 있다. 이를 위해 이 연구에서는 다섯 가지 발전방식에 대한 국민들의 인식패턴을 분석하기 위해 단순화된 다요 소효용모델을 적용하고, 12개의 안전성 항상 및 발전소주변지역 지원 정책 등에 대한 선호도를 측정하기 위해 컨조인트 분석 방법을 적용하여 보았다. 원자력발전소 방문 경험이 있는 특정인들을 대상으로 실제 우편 설문조사를 통하여 그들의 인식을 진단하고, 가능성 있는 정책대안들에 대한 선호도를 알아본 후 이로부터 각 정책의 효과를 예측하여 보았다. 이 결과와 이러한 분석 방법은 새로운 원자력 발전소 정책대안들에 대한 국민수용성을 알아보는데 유용할 것이다.

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외식 소비자의 레스토랑 선택속성 및 속성가치에 대한 선호도 조사 연구 -컨조인트 분석을 이용하여- (Study on Consumers' Restaurant Selection Criteria by Using Conjoint Analysis)

  • 홍종숙;전지영;김영숙
    • 동아시아식생활학회지
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    • 제22권2호
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    • pp.315-321
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    • 2012
  • In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

주요 단기임산물의 일본 수출 가능성 (Feasibility of Exporting Korean major Non-Timber Forest Products in Japan Market)

  • 박지은;은종호;구자춘;이상민
    • 한국산학기술학회논문지
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    • 제17권5호
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    • pp.574-581
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    • 2016
  • 대 일본 단기소득임산물 수출액은 2010년 1,754만 달러에서 2014년 942만 달러로 2010년 대비 46.3% 감소하였다. 추가적인 노력을 통해 대 일본 수출 촉진이 필요한 시점이다. 본 연구는 일본의 FTA, TPP 등 시장 개방 여건 변화에 대응하여 밤, 표고버섯, 떫은감, 산양삼의 일본 시장에서의 경쟁력 확보 방안을 모색하기 위해 마련되었다. 본 연구에서는 일본 주부의 단기 임산물의 속성별 선호도를 분석하기 위하여 컨조인트 분석을 활용하였다. 분석 결과, 임산물별 속성 및 수준에 대한 뚜렷한 선호에 차이가 나타났으며, 한국산 단기소득임산물은 중국산 단기소득임산물 보다 선호되었으나 일본산 단기 소득임산물 보다는 경쟁력이 다소 떨어지는 것으로 나타났다. 또한 일본 주부는 가격에 민감하게 반응하지 않았으며, 다른 속성 변화에 더 민감하게 반응하는 것으로 나타났다. 본 연구에서 도출된 결과는 우리나라 주요 단기임산물의 대 일본 수출 방안 수립에 활용될 수 있을 것이다.

순천시 음식서비스에 대한 관광객 선호도의 컨조인트 평가 (Conjoint Measurement of Tourist Preferences for Foodservice in Sunchon City)

  • 강종헌
    • 한국식품조리과학회지
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    • 제19권3호
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    • pp.308-317
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    • 2003
  • The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means cluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statistics show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food, at an expensive price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it wis found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality, price and type of food, and quality of service required by tourists dining at restaurants.

Kano-Timko모델과 컨조인트 분석을 활용한 한국 식품의 이집트 할랄 시장에 진출을 위한 타당성 분석 (Validity Analysis of Korean Food for Launching Halal Market in Egypt Using the Kano-Timko Model with Conjoint Anlaysis)

  • 손영석;이병서;나경수
    • 품질경영학회지
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    • 제47권2호
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    • pp.345-365
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    • 2019
  • Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

컨조인트 분석을 활용한 학교 우유급식의 서비스 품질 속성 및 상대적 중요도 도출 (An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis)

  • 박문경;김혜영;백희준;정윤희
    • 한국식생활문화학회지
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    • 제37권5호
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    • pp.429-437
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    • 2022
  • This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated 'packaging condition' (4.23) the highest, high school students rated 'nutrition' (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of 'serving time' (4.57). The relative importance of the choice attributes of the school milk program was in the order of 'number per item' (62.260%), 'temperature' (25.708%), and 'serving method' (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.