• ETRI Journal
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• v.28 no.2
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• pp.205-215
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• 2006

Wireless data communication (WDC) services are increasingly penetrating the market. The two main alternative WDC technologies are wireless LAN and mobile Internet. Services based on these technologies display differences in quality attributes such as terminal device, data transmission speed, pricing scheme and so on. How consumers choose between these two alternatives will be determined by their preferences regarding such quality attributes. In turn, their preferences will affect the evolution of WDC services and related technologies. This study employs a conjoint analysis of consumer valuations of quality attributes of wireless LAN and mobile Internet services. Respondents rate hypothetical service alternatives featuring various combinations of quality attributes. By estimating consumer willingness to pay for the attributes of WDC services, the authors predict the evolution of WDC services and related technologies along various quality dimensions, make a comparison with the results of a previous study, and draw policy implications for national-and company-level R&D strategies.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.3
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• pp.77-88
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• 2023

This study focuses on hotel kiosks that have begun to be introduced in earnest in mid-priced hotels, and the quality attributes of hotel kiosks, which are expected to be introduced throughout the hotel industry in the future, and validates them using a revised IPA(Importance-Performance Analysis). An online survey was conducted targeting hotel users who had used hotel kiosk devices, and difference analysis and IPA analysis were conducted on 239 people, excluding 61 who responded insincerely. As a result of the verification, there was no significant difference in hotel kiosk quality attributes by age, but there was no significant difference by age. It was found that there was a significant difference. As a result of analyzing the difference between importance and satisfaction, it was found that there was a partially significant difference. These results suggest standards for quality attributes in hotel kiosks and provide academic implications for future research and practical implications for hotel management practitioners.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.327-336
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• 2007

Life-style factors often include social relationships as well as consumption, entertainment and dress patterns. They also typically reflect an individual's attitudes, values and worldview. Life-style types have become and an important factor for segmenting customer markets ever since significant relationships between life-style and customers' behavior was proven. This study examined the relationships between the life-styles of young customers' and the important attributes of foodservice encounters. Factors analysis with VARIMAX and K-means cluster analysis were conducted to group the subjects by life-style. According to the factors analysis, four underlying dimensions were identified and labeled: (1) 'actively fashioned', (2) 'luxury picky', (3) 'healthy toward', and (4) 'utilitarian leisure'. Based on the factor scores derived from the factors analysis, the K-means cluster analysis classified three groups as statistically significant using ANOVA(p<0.05). The overall mean score for the 3rd cluster 'trendy-active picky' was higher than the other two clusters, and represented very picky attitudes about foodservice attributes. The 3rd cluster also seemed to apply higher standards to all of the foodservice attributes. By order of importance, the most important attributes of the 2nd cluster 'pursue-utilitarian leisure' were food serving time, automation systems, server's hygienes, employee kindness, time in line, and menu variety. In spite of low concerns for the life-style attributes, the first cluster 'passively indifferent' recognized menu variety, food sanitation, food serving time, server's hygiene, menu price, air circulation, and room temperature as important. These results suggest that young diners in Korea could be classified by their diverse life-styles that are represented as trendy, utilitarian, and indifferent and will hopefully contribute to the foodservice industry's ability to segment customer characteristics by different life-styles in Korea.

• Journal of Information Technology Applications and Management
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• v.11 no.2
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• pp.65-80
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• 2004

The primary purpose of this study is to investigate ASP (Application Service Provider) vendor attributes that affect ASP client satisfaction. From the relevant literature, ASP vendor attributes that might affect the ASP client satisfaction were derived from which the survey questions were formulated. The survey was conducted among the companies that have adopted ASP. Through the factor analysis of the survey results, the following vendor attributes - vendor's IT infra structure, service reliability, service flexibility, vendor stability, IS maturity, information sharing - were derived ; and the relationships between those attributes and ASP client satisfaction were explored. The result of this study revealed that IT infra, service flexibility, vendor stability are related to ASP client satisfaction. The customer satisfaction factors in the traditional outsourcing -- reliability, IS maturity, information sharing were proved to be not applied in ASP environment. This study provides ASP vendors with guidelines on how to improve their ASP strategies to satisfy clients. The results of this study can also be used by client companies as a decision basis for ASP vendor selection.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2011.04a
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• pp.267-272
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• 2011

The purpose of this study was finding selecting attributes of serviced residence and suggesting right direction of serviced residences. Research methods weresocial survey research with questionnaire and field survey. Field survey was conducted from September 20, 2010 to November 9, 2010 on 6 serviced residences. 106questionnaire survey data collected near by CBD. SPSS 18.0 program was used for Statistical analysis. Majorfinding were following; analysis methods were Frequency, $x^2$-test and ANOVA. Selecting attributes were divided into general attributes, facilities, services and individual units. First, pleasant atmosphere was the most important item amonggeneral attributes. Second, buffet restaurant was the most important items among facilities. Third, mail delivery service was the most important item among services. Fourth comfort was the most important item among individual units. In conclusion, serviced residences need more elaborate management, improvement of lobby lounge, provision of optional services and comfortable environment of individual units.

• The Research Journal of the Costume Culture
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• v.11 no.4
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• pp.474-486
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• 2003

The purpose of this study is to investigate on the shopping orientation and the importance of store attributes of luxury brand consumer. A questionnaire survey was administered to 350 female consumers over twenties who live in Seoul metropolitan area and Kyung-ki area. 324 data were analyzed by factor analysis, chi-square, ANOV A, correlation, and t-test. The results were as follows. 1) As a result of factor analysis, five dimensions were identified for shopping orientation: pursuit of ostentation and fashion, pursuit of pleasure, pursuit of economy, pursuit of personality, and pursuit of store convenience. 2) According to the factor analysis, the importance of store attributes were categorized in three factors: product and store service-conscious, price-conscious, and buying convenience-conscious. 3) Regarding the relation between shopping orientation and importance of store attributes, significant differences were found. 4) There were significant differences in according to demographic variables in terms of shopping orientation and importance of store attributes and store patronage.

• Journal of the Korea Institute of Military Science and Technology
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• v.16 no.1
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• pp.65-73
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• 2013

FDB(Feature DataBase) attributes have been produced by using the resource data prior to the year 2002. Due to this reason, the attributes need to be updated to the up-to-date ones. In this regards, this study focuses on the way of finding areas whose attributes need to be updated. Forest and crop classes were chosen as target classes among FDB features. MODIS Landcover data and FDB are, first, compared to detect the changed forest and crop areas from 2001 to 2008. Then, vegetation vitality changes are analyzed using MODIS annual NDVI data. Based on the change detection and the vegetation vitality analysis, the index of area selection for updating FDB attributes is proposed in this study.

• Asia pacific journal of information systems
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• v.30 no.1
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• pp.94-119
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• 2020

Digital platforms characterized by network effects enable provisioning of various types of services and provide a mechanism for linking producers and consumers. Identifying the key Quality of Service attributes of such platforms is vital for their continued success and growth. In this paper, a set of quality attributes for platforms is first extracted from different extant quality models. Then actual user feedback data from three platform providers are analysed and mapped against the set of quality attributes to determine the key attributes that are relevant. These findings are corroborated with qualitative data from interviews of different stakeholders. The results show that service quality characteristics are important to the success of platforms. Functional characteristics of platforms assume importance where the digital contributions of the platform is higher. Apart from these, 'fitness for use' as a major determinant of quality is also important in digital platforms.

• Proceedings of the Safety Management and Science Conference
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• 2005.11a
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• pp.371-376
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• 2005

ANSI/ASQ Z1.4, Sampling Procedures and Tables for Inspection By Attributes, has recently been published by American Society for Quality is based upon the MIL-STD-105E. This paper discusses the features of the ANSI/ASQ Z1.4 - 2003 and Dodge - Romig Sampling.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.170-183
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• 2013

The purpose of this study is to classify the attributes of culinary educational quality by using the Kano model. This study carried out literary research and empirical analysis. Data were collected among 486 students whose major is culinary arts and analyzed with SPSS 19.0 and EXCEL 2007. It classified culinary educational quality by employing the Kano model and modified the Better and Worse quotients suggested by Timko. The results of the study are as follows. First, it was found that total 25 attributes could be classified into 17 Attractive quality attributes, 2 Must-be quality attributes and 6 Indifferent quality attributes, while One-dimensional quality, Reverse quality and Questionable quality attributes were not found. Second, according to the Better and Worse quotient by Timko, "Objective instructor's evaluation" item was the highest score in the Better quotient. On the other hand, the "Having foreign professors" item is the lowest in the Worse quotient. Third, marketing implications and limitations were discussed.