• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.503-514
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• 2009

The purpose of this study were to analyze the importance and satisfaction toward franchise coffee shops and general coffee shops by university students according to their patronage type; and to provided ideas and marketing strategies to increase sales through IPA(Importance-Performance Analysis). University students in Daegu were surveyde from May 12, 2009 to May 30, 2009. The IPA results presented the following quality attributes, by gender, that should be quickly improved at franchise-coffee shops & general-coffee shops being recognized for a brand', 'easy to find', 'operational methods', 'variety of coffee menu', 'amount of coffee served', 'variety of side menu', 'external appearance and a signboard', 'parking', 'a scale of shop', and 'type of coupons'.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.433-439
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• 2021

The purpose of this research is to discuss the concept of measuring cryptocurrency literacy, especially Bitcoin. This research uses a qualitative approach. The data source comes from a literature review on cryptocurrency and opinions from Bitcoin academics, traders, and investors. Data collection was conducted through desk evaluations and interviews to determine what attributes should be considered for assessing Bitcoin literacy. The results of a literature review reinforced by discussion show that eight attributes can be used to assess basic level Bitcoin literacy, namely Bitcoin supply, regulatory guarantees, transaction recording, the role of third parties, treatment of transfer transactions, initial coin offerings, the smallest Bitcoin unit, and conversion with another currency. These eight attributes can be used to measure Bitcoin literacy through various questions with the choice of true, false, and do not know answers. This research is essential because there is no method to measure Bitcoin literacy. This research can be a measuring tool that becomes a reference or standard in assessing or measuring Bitcoin literacy. This study's results provide benefits to the development of science in the form of a tool that can be used to assess Bitcoin literacy and become a standard in assessing a person's level of understanding of Bitcoin.

• Journal of agriculture & life science
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• v.52 no.6
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• pp.155-162
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• 2018

This study attempts to analyze the consumers' preference on Korean Red Ginseng Tonic, which is an essential product to revitalize Korean ginseng industry, using choice experiment method. The attributes used in the choice experiment were the ginseng age, good agricultural products(GAP), sugar, and price. A total of 1,796 experiments were collected and the value of each preferred attributes was estimated using a multinomial logistic model. The result shows that the products made from six-year-old and GAP(Good Agriculture Practice) approved Korean ginseng with less sugar were preferred. These estimated monetary values of marginal willingness to pay were about 94,000 KRW, 89,000 KRW, 5,000 KRW, respectively. Thus, the efforts to introduce and advertize GAP approved ginseng while developing new products with preferred attributes by general publics are necessary in the short run. In addition, we may need to consider developing the way to promote products using 4- and 5-year-old ginsengs, which are relatively underestimated in their health effectiveness but highly productive for farmers in the long run.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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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.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.188-202
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• 2008

The purpose of this research was to investigate the effects of various restaurant choice attributes on customer satisfaction that has positive influence on repatronage and word of mouth intent. This study examined relevant literatures, set up some hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to total 478 customers who had visited restaurants around the northern part of Gyeong-gi province. The model was tested using SPSS 12.0 and AMOS 5.0 with 472 samples which received a 99% usable response rate. The results of empirical analysis were as follows: 1) menu quality has a significant effect on customer satisfaction and word of mouth intent. 2) service quality and convenience have a significant effect on customer satisfaction. 3) customer satisfaction has a significant effect on repatronage and word of mouth intent. 4) word of mouth intent has a significant effect on repatronage intent.

• Proceedings of the KOR-KST Conference
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• 2000.02a
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• pp.25-47
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• 2000

In route guidance systems fastest-path routing has typically been adopted because of its simplicity. However, empirical studies on route choice behavior have shown that drivers use numerous criteria in choosing a route. The objective of this study is to develop computationally efficient algorithms for identifying a manageable subset of the nondominated (i.e. Pareto optimal) paths for real-time vehicle routing which reflect the drivers' preferences and route choice behaviors. We propose two pruning algorithms that reduce the search area based on a context-dependent linear utility function and thus reduce the computation time. The basic notion of the proposed approach is that ⅰ) enumerating all nondominated paths is computationally too expensive, ⅱ) obtaining a stable mathematical representation of the drivers' utility function is theoretically difficult and impractical, and ⅲ) obtaining optimal path given a nonlinear utility function is a NP-hard problem. Consequently, a heuristic two-stage strategy which identifies multiple routes and then select the near-optimal path may be effective and practical. As the first stage, we utilize the relaxation based pruning technique based on an entropy model to recognize and discard most of the nondominated paths that do not reflect the drivers' preference and/or the context-dependency of the preference. In addition, to make sure that paths identified are dissimilar in terms of links used, the number of shared links between routes is limited. We test the proposed algorithms in a large real-life traffic network and show that the algorithms reduce CPU time significantly compared with conventional multi-criteria shortest path algorithms while the attributes of the routes identified reflect drivers' preferences and generic route choice behaviors well.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.99-108
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• 2022

This study identifies the perceptions and choice attributes toward plant-based foods and identifies the differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. The results reveal a significant difference between vegetarians and omnivores. Compared to omnivores, vegetarians perceived that plant-based food products would be 'good taste', 'animal-friendly', and 'consistent with their personal value'. Omnivore scores were higher in the perception that it would be 'good for health' and 'environment-friendly'. No statistically significant difference was obtained between both diet groups when considering the factor of nutrition. When considering choice as an attribute for plant-based food products, vegetarians responded that 'ingredients' were the most important, while omnivores responded that 'taste' was the most important. These results can be used as basic data for developing and promoting plant-based food products in South Korea.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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• pp.159-163
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• 2006

우리나라 여행업은 1989년 이후 해외여행 전면 자유화 실시 이후 다양한 유통채널을 통해 양적 질적 발전을 이루어왔다. 그러나, 학문적 관점에서는 다양화된 유통채널에 대한 다양한 접근은 아직까지 부족한 실정이었다. 따라서, 본 연구에서는 선행연구 검토를 통한 다각적인 접근을 통해 서비스 기업의 상품 선택속성에 관한 이론적 토대를 제시하는 데 일조하는 데 연구목적이 있다.