• The Journal of the Korea Contents Association
• /
• v.13 no.3
• /
• pp.392-401
• /
• 2013

This study was conducted to research the Selection Attribute for Pension which is located in the region of S. Gyeonggi-do. We intended to find the best choice point for reserving the pension using IPA and suggest or provide strategic implications and marketing method for running the pension. The survey was conducted from the early January to the end of March in 2012 with one to one method. A total of 300 questionnaires were distributed and 229 responded questionnaires were reliable to be used as a sample. The result of the survey was analyzed by using SPSS 15.0 version for window with Paired t-test and IPA method. Frequency Analysis was also conducted for the characteristic of samples. Findings are presented and discussed in three areas. First, the cleanliness of rooms, service for customer, heating and cooling system are the key important factors for the choice of pensions. Secondly, all factors are statistically significant level(p<0.01, p<0.001) as a results of performing IPA method. Thirdly, the result has shown that the varity of programs in the pension have significant impact on the customers' choice and satisfaction.

• Korean Journal of Human Ecology
• /
• v.21 no.2
• /
• pp.389-405
• /
• 2012

The purposes of this study were to investigate students' perception on importance and performance of service quality of university foodservice, and to examine Importance-Performance Analysis(IPA) of foodservice quality for male and female students. A total of 500 university students in Daejeon were surveyed and 432 responses were returned. Excluding responses with significant missing data, 412 responses were used for data analysis. In terms of importance of service quality attributes, 'sanitation(4.74)' category received the highest score, followed by 'food(4.36)', 'service(4.22)', 'convenience(4.01)', 'menu(3.90)' and 'atmosphere(3.73)'. In terms of performance, the highest service quality attribute was associated with 'convenience(3.30)', followed by 'service(3.06)', 'sanitation(2.95)', 'food(2.88)', 'atmosphere(2.79)' and 'menu(2.68)'. As the results of IPA, 'staff's kindness', 'overall quality of service', 'taste of the food', 'freshness of the food', 'overall quality of the food', and 'cleanliness of the facility' fell into the Quadrant IV(Focus here) for female students. On the other hand, male students' IPA grid illustrated that 'taste of the food', 'freshness of the food', 'nutrition of the food', 'sanitation of the food', and 'sanitation of the utensils' fell into Quadrant IV(Focus here).

• Journal of the Korean Society of Food Culture
• /
• v.26 no.6
• /
• pp.673-681
• /
• 2011

The purpose of this study was to analyze the difference in bakery choice attributes according to consumers' general characteristics and purchasing behavior. Among 350 questionnaires distributed to bakery consumers, 277 complete questionnaires (79.1%) were analyzed. Bakery choice attributes were classified into five factors: "environment and image", "bakery product features", "location", "employee service", and "price and sales promotion"; the mean scores of these factors' importance levels were 3.59, 3.58, 3.49, 3.36, and 3.00, respectively. Males considered 'employee service' factor significantly more than did females. Further, the importance level of 'employee service' factor was significantly greater as consumer's age increased. The importance levels of 'bakery product features' and 'employee service' factors were considered significantly more by consumers who spent KRW10,000-15,000 than those who spent KRW5,000 or less. 'Price and sales promotion' was considered to be more important by consumers who obtained information from the Internet than from the TV and radio. 'Location' factor was considered to be more significant as purchasing frequency increased. Such differences in importance level of bakery choice attributes according to consumers' gender, age, job, and purchasing behavior should be considered and applied to the development of marketing strategies targeted at consumers.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.20 no.1
• /
• pp.28-42
• /
• 1996

The purposes of this sturfy were 1) to examine the difference between cognitive and actual age, 2) to understand apparel shopping orientations and the importance of store attributes related to cognitive age and 3) to identify relationship.; between apparel shopping orientations and importance of store attribute, ; in cognitively younger and older groups For the study, questionnaires were administered to 450 elderly women over 55 years of age. The questionnaires were designed to mea, ;ore apparel shopping orientations (hedonic, store loyal and brand conscious, careful and planned, confidented and independent, and economic shopping), importance of store attributes, cognitive age and demographics. Using a base of 204 women, data was analyzed by using descriptive statistics, t-test and correlation coeffictents. The results of this study weve summarized as follows. 1. The older women saw themselves on average 6. 6 years younger than they really were 77.6% of the respondents blieved themselves to be cognitively younger 2 Cognitively younger women were more hedonic and less carefull and planned than cognitively older women in apparel Shopping. 3. Cognitively older women thought that proximity and private dressing rooms in apparel stores were mote important attributes than cognitively younger women. In terms of apparel store attributes, older consumers placed importances on product quality, fit and size, design suited to their age, attractive price, and the availability to return unsatisfactory products, in orders.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.585-603
• /
• 2014

The purposes of this study were to investigate managers' and chefs' perception on importance and performance of operation management of Korean restaurants, and to examine Importance-Performance Analysis (IPA) for operation management. A total of 342 managers and chefs working at Korean restaurants in Seoul and Gyeonggi province were surveyed and 314 responses were returned. Excluding responses with missing data, 250 responses were used for data analysis. In terms of importance of operation management attributes, 'sanitation management (4.38)' category received the highest scores, followed by 'facility and equipment management (4.35)', 'service management (4.17)', 'production management (4.04)', 'inventory and financial management (4.04)' and 'marketing (3.25)'. In terms of performance, the highest operation management attribute was associated with 'sanitation management (4.00)', followed by 'facility and equipment management (3.80)', 'production management (3.69)', 'inventory and financial management (3.55)', 'service management (3.51)' and 'marketing (2.53)'. As the results of IPA, 'customer care and hospitality education for hall servers', 'training hall servers for menu explanation to customers', and 'neat appearances and clean uniforms of the hall servers' fell into the Quadrant II(concentrate here).

• Preventive Nutrition and Food Science
• /
• v.10 no.4
• /
• pp.372-377
• /
• 2005

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.

• Korean Journal of Agricultural Science
• /
• v.47 no.4
• /
• pp.727-742
• /
• 2020

Point cloud-based 3D maps can obtain many kinds of information for maintenance work on forest road networks. This study was conducted to compare the importance of each factor to select the factors required for the mapping of 3D forest road maps. This can be used as basic data for attribute information required to maintain forest road networks. The results of this study found that out of a total of 30 indexes extracted for mapping 3D forest roads, a total of 21 indexes related to stakeholder groups were significantly different. The importance of the index required by the civil service group was significantly higher than that of the other groups overall. In the case of the academic group, the index importance for cut slope, fill slope, and drainage facility was significantly higher. On the other hand, the index importance for the forestry cooperative and forest professional engineer group was mostly distributed between the civil servants' group and the academic group. In particular, the type of drainage system showed the highest value among the detailed indexes. Overall, drainage related factors in this survey had high coefficient values. The impact of water on forest roads was the most important part in road maintenance. In addition, the soil texture had a high value in relation to slope stability. This is thought to be because the texture of the soil affects the stability of the slope.

• Korean Journal of Construction Engineering and Management
• /
• v.11 no.4
• /
• pp.22-31
• /
• 2010

Because the estimated cost at early stage has great influence on decisions of project owner, the importance of early cost estimation is increasing. However, it depends on experience and knowledge of the estimator mainly due to shortage of information. Those tendency developed into case-based reasoning(CBR) method which solves new problems by adapting previous solution to similar past problems. The performance of CBR model is affected by attribute weight, so that its accurate determination is necessary. Previous research utilizes mathematical method or subjective judgement of estimator. In order to improve the problem of previous research, this suggests CBR schematic cost estimation method using genetic algorithm to determine attribute weight. The cost model employs nearest neighbor retrieval for selecting past case. And it estimates the cost of new cases based on cost information of extracted cases. As the result of validation for 17 testing cases, 3.57% of error rate is calculated. This rate is superior to accuracy rate proposed by AACE and the method to determine attribute weight using multiple regression analysis and feature counting. The CBR cost estimation method improve the accuracy by introducing genetic algorithm for attribute weight. Moreover, this makes user understand the problem-solving process easier than other artificial intelligence method, and find solution within short time through case retrieval algorithm.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.1020-1027
• /
• 2012

The purpose of this study was to investigate the priority of menu management by importance-performance analysis (IPA) of school foodservice menu attributes. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. From the 21 menu attributes, the factors of 'nutrition', 'educational effect', 'capability consideration', 'ease of quality management', 'efficiency', and 'preference of students' were induced from exploratory factor analysis. The levels of importance (p<0.01) and performance (p<0.05) of the 'nutrition' factor were significantly higher with nutrition teachers than school dietitians, while the importance of the 'preference of students' factor showed significantly higher score with school dietitians (p<0.05). As a result of gap analysis for IPA, only the 'efficiency' factor was located in the area where performance was higher than importance, whereas no menu attribute factors were included in the 'concentrate here' area by the usual IPA. Further analysis showed that there should be more effort to improve the performance of an 'educational effect' factor for a school foodservice menu.

• Proceedings of the Korean Operations and Management Science Society Conference
• /
• 2001.10a
• /
• pp.31-34
• /
• 2001

The customer unsatisfaction in the new products exists, though the most of enterprises using QFD. It is mainly caused by the failure of corrective determination of technical importance rating(TIR). To derive the technical importance rating, the impact of the fulfillment of design requirements on the satisfaction of customer requirements must first be quantified. This has been accomplished through the use of a 1-3-9 or a 1-5-9 scale and ignored the peak of the house of quality(HOQ). In this paper we suggested the methodology reflecting effectiveness among engineering characteristics and adjusting the relationship strength between customer attribute(CA) and engineering characteristic (EC), by using limit probability and PCMR(pairwise comparison and median rank). With using this method, the determination of TIR would be more suitable for the voice of customers objectively. Here negative correlation is ignored.