• 한국유기농업학회지
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• 제16권2호
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• pp.189-204
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• 2008

The objective of this paper is to analyze consumers' consumption behavior of environment-friendly mandarin and attributes of mandarin in Korea. It is also to measure consumers' marginal willingness to pay by the attributes of mandarin and to estimate the market-share by products of mandarin from the data surveyed by a survey research company. The questionnaires for consumers were given randomly by interview to 500 married women lived in Seoul and to 200 wholesaler in Seoul, Busan, Daegu, Kwangju. The conjoint analysis method was used to analyze consumers' preference and suggest several implications for the rational production and marketing policy of mandarin.

• 디지털산업정보학회논문지
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• 제6권1호
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• pp.159-167
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• 2010

We research a competitive advantage of telecom bundling package of three mobile telecom company by figuring out utility that consumers perceived and focused on mobile telecom and high speed internet in one bundled package. As a method, conjoint analysis was applied. And in conclusion, consumers considered retaining mobile telecom company as the most important factor to them and branding as the following important one when one bundled package of telecom service is provided in total market. When the market is divided into two submarkets and the second largest submarket is analyzed personal bundled package was most important and three year agreement with a stipulated discount has the highest utility. As a result of this analysis, mobile telecom company managers need to organize bundled package after consideration of their current position and brand power in the market, and then devise proper market strategy

• 한국대기환경학회지
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• 제30권3호
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• pp.270-280
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• 2014

The objective of this research is to quantitatively valuate the economic value of analysis model related to climate change mitigation and adaptation. Due to the fact that the subject of this research, which is the Korean climate change mitigation and adaptation model, has not been actualized, a conjoint analysis applying stated preference data has utilized. As results, among the many attributes considered in this research, the value of the attribute related to reflecting Korea's current situation is analyzed to be largest in both greenhouse gas (GHG) mitigation model and climate change adaptation model. Additionally, if all the considered functional aspects are assumed to be feasible, the economic value of the Korean GHG mitigation model is assumed to be 60.3 billion Korean won(KRW) and the Korean climate change adaptation model is assumed to be 51 billion KRW.

• 경영과학
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• 제27권3호
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• pp.149-160
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• 2010

This paper focuses on frequent flyer programs (FFPs), which have long been used by most airlines as a powerful marketing tool. Since the preference for FFPs reward services and the customer perceived values of mileage points differ among FFPs members, airlines should design a customer-oriented reward service based on customer preference to motivate the use of mileage points. The intention for using mileage points is affected by various kinds of attributes such as reword items, consuming mileage points for rewards and time of usage. In this paper, we focus on evaluating customer perceived values of attributes of FFPs reward services. A conjoint analysis model is applied to get the preference value of each attribute. Some empirical experiments are conducted in relation to Korean customers. From the empirical survey, the preference values of attributes are evaluated for different scenarios with respect to the number of mileage points. With the preference values of attributes, we can find several implications for airlines regarding the development of various FFPs strategies.

• 대한안전경영과학회지
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• 제2권3호
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• pp.47-59
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• 2000

Producing what customers need with near mass production efficiency, or mass customization, has been a major trend in industry. Effective definition of customer requirements is a pre-requisite for realizing mass customization. The new method, called "Design by Customers", is proposed. The proposed method is an approach for companies to communicate to customers about what the company can offer, to find out customer needs, to assist customers in making choices and to negotiate for agreements. In this paper, the design and manufacturing capabilities in making company are represented in a Product Family Architecture. Adaptive Conjoint Analysis is then applied help customers assert their needs, defined variations from base product, visualize their options and assess alternatives. A power supplier of a electronic appliance is shown as an example to demonstrated the suggested method.ed method.

• 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.

• 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.

• 한국의류학회지
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• 제19권3호
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• pp.448-462
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• 1995

The purpose of this study was on the development of jeans via conjoint analysis and marketing strategies for each segmented market. The questionnaire was composed vervel card and defining the proper marketing strategies for each segmented market. The 269 usable data was distributed to the Univ student and carrier women through multi- stage , ;ambling. The statistical results were processed by the SPSS, PC MDS, and MANZANOLA program. The used methods of statistical data were conjoint analysis, KYST, PROFIT, factor analysis, frequency, one-way ANOVA, SNK, and paired t-test. The results of this study can be summaries as follows: 1. In competitor analysis, Korean brands were in low price zone, but foreign in high price and character style zone. 2. There was significant differences Korean brands and foreign brands on evaluating. On the basis of the perceptual maps, most of Korean brands were evaluated as having a good price and most of foreign brands were evaluated as having a good design. 3. The optimal jeans has the well-known brand, the price of less than 30, 000 won, traditional style, and good quality. In four attributes of clothing buying process, brand is most important attribute of jeans. Segment market 1.All the jeans that they have is Korean brand. Income, amount spent per month on clothing, how many having jeans is low market. Self-centered factor is lowest. In the clothing sari ales lifestyle, they considered most conviniance. Segment market 2-They have one foreign brand jeans. Income, amount spent per month on clothing, how many having jeans is low market. Self-centered factor is lowest Segment market 3-They have two foreign brand jeans. Income, amount spent pet month on clothing, how many having jeans is high market. Self-centered factor is high. In the clothing variables lifestyle, they considered brand, continuance, and character. Segment market 4-They have more than three foreign brand. Income amount spent per month on clothing, and how many having jeans is high market. Self-centered factor is high. In the clothing variables lifestyle, they considered most brand, and character.

• 한국콘텐츠학회논문지
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• 제12권1호
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• pp.485-499
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• 2012

백화점과 할인점시장이 확대됨에 따라 많은 유통기업들은 여주프리미엄아웃렛과 같은 아웃렛 쇼핑센터 개발에 관심을 가지게 되었다. 개발주체들은 아웃렛 쇼핑센터의 성공적인 개발을 위하여 개발대안들에 대한 소비자의 선호를 파악해야 한다. 본 연구는 컨조인트 분석을 활용하여 아웃렛 쇼핑센터의 개발대안에 대한 소비자의 선호를 분석하였다. 실증분석 결과 아웃렛 쇼핑센터에 대한 잠재 소비자의 선호요인과 관련하여 다음과 같은 연구결과를 도출하였다. 아웃렛 쇼핑센터의 개발대안에 대하여 소비자들은 정상가대비 할인율을 가장 중요한 선호요인으로 평가하는 것으로 나타났다. 다음으로 아웃렛 쇼핑센터의 입지, 아웃렛 쇼핑센터의 입점브랜드가 선호요인으로 나타났다. 이러한 결과를 활용하여 다양한 형태의 아웃렛 개발대안에 대한 소비자의 선호를 시뮬레이션 하였다. 이를 통하여 신규 아웃렛 쇼핑센터의 최적의 개발대안을 도출하게 되었다.

• 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.