• Culinary science and hospitality research
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• v.13 no.3
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• pp.33-43
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• 2007

The purpose of this study was to measure the importance of attributes: area, food quality, food type, price, service quality, which influence tourist preference of foodservice. It also identifies foodservice attributes' level combinations which confer the highest utility to tourists. Conjoint model was used for this study. The findings from this study were as follows. First, it was found that all tourists regarded food type and price as very important factors. Second, it was found that the foodservices with different attribute levels were preferred across cluster. Third, it was found that the most preferred foodservice was significantly different by cluster. Finally, the implications of the study and proposal of future study were outlined.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2004.10a
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• pp.99-115
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• 2004

From the growth of Internet technology, many e-commerce principles have been introduced in airline industry. The computer reservation systems(CRS) is the first real-time business application and considered as the earliest examples of e-commerce. In airlines, the early e-business activity was to build the web site for providing flight information to customers. Recently, many airlines are expanding the capability of the web site for selling tickets on the web to make use of the cheaper distribution channel. In this paper, we focus on the impacts of airline e-business being implemented in airline distribution channels. Using the conjoint analysis, we suggest a model for estimating the change of market sales for each distribution channel. With the empirical survey, we can find some implications on the e-business strategy and the effective internet marketing tools for airlines.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.29 no.3
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• pp.15-23
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• 2021

Personal Air Vehicle is expected to be a promising solution to relieve traffic congestion using urban airspace. The development of related technologies such as materials or batteries has been accelerated. In addition, commercial transportation services are being prepared. When fierce competition begins in the PAV market, even technologically superior products will disappear without choices by consumers. Therefore, demand factors should be reflected in PAV development to enhance competitiveness. In the paper, values were estimated for the major technological attributes of PAV. Stated preference data were collected through a survey, and the conjoint method and ordered probit model were adopted. Thereafter, it was confirmed that the value would be high in the order of dual mode, drone-type appearance, and noise reduction. Some R&D strategies were proposed based on this.

• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1998.10a
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• pp.111-113
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• 1998

In this paper, we deal with the model to reward researchers' performance. The rewards which disregarded the preference of researchers don't satisfy researchers, but cause, only conflicts. In order to increase the researchitivity by resolving these researchers' conflicts, we design a new model on the performance rewarding system. For this purpose, we investigate preference structure on the reward of researchers by the$\ulcorner$conjoint analysis$\lrcorner$. And we propose some reasonable and practical programs to reward performance on the basis of the investigation..

• Journal of the Korean Institute of Landscape Architecture
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• v.32 no.1
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• pp.10-22
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• 2004

우리나라 국립공원은 좁은 공원면적에 비해 높은 이용도와 인력 및 재원의 부족, 공원별로 특화된 계획 부재로 인해 관리에 어려움을 겪고 있다. 여기에 주5일 근무제 가 확대시행 된다면 국립공원 방문수요가 증가할 것으로 예상되고 있어, 이에 대비한 관리전략의 수립이 절실하다. 본 연구는 주5일 근무제 정착에 대비해, 국립공원 이용자들의 선택행동에 영향을 주는 속성별 수준의 종류와 영향력 정도를 파악하고 관리의 우선순위를 결정해, 자인자원의 보전과 이용자 만족이라는 목적을 달성할 수 있는 방안을 제시하고자 수행하였다. 5대 대도시에 거주하는 1,000명을 대상으로 자료를 수집하여 conjoint choice model로 분석한 결과, "휴무일수의 증가"는 국립공원 방문의도와 정(+)의 방향을 보이 는 것으로 나타났다. 속성별로는 "환경교육" 과 "연계 관광"은 모든 수준에서, "공원 내 숙박시설”과 "관광여건", "비용"의 일부 수준에서 '현재상태' 보다 선호가 증가했지만 "자연보호"는 선호 증가가 없었다.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.8
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• pp.1004-1013
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• 2003

This study addressed an ill-understood issue of a price response model and a monopolistic price interval of fashion goods. The concept of monopolistic price interval introduced by Gutenberg has been rarely applied to the fashion goods, which is known as price sensitive goods. Thus, this study examined the price insensitive zone of the blue jean. The data of 268 respondents were analyzed using Choice-based Conjoint (CBC) analysis and t-test. Considering brand consideration set as a price determinant, we found the presence of monopolistic price interval of the jean. The results obtained from the CBC analysis showed that the bigger the size of brand consideration set, the shorter the monopolistic interval. This implied that the consumer who had a small brand consideration set was more likely to have a longer monopolistic price interval than the one who had a large brand consideration set, since the consumer with a small consideration set tended to value brand itself more than price. Although significant monopolistic price intervals were shown only for the three jean brands out of the seven, to reduce the size of brand consideration set and to increase brand loyalty were found important in maximizing firms'financial profits.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.1-10
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• 2008

The purpose of this study was to measure the estimated coefficient and marginal willingness to pay of attribute level: origin logo, origin description, traditional food, fusion food, service guarantee, and price, which influence tourist preference for restaurants. Also, the study identified the attribute which confers the highest importance to tourists. Conjoint experiment and the ordinal probit model were used for this study. A total of 210 surveys were conducted by tourists. The findings from this study were as follows. First, the effects of all attributes on tourist preference for restaurants were statistically significant. Second, tourists regarded an origin logo as the very important attribute, and were more willing to pay for the case where the menu contained origin logo. These findings suggested new marketing opportunities for restaurant managers. Although this study provides some evidence on the value of the local product brand to tourists, a similar measure has not been developed for local residents. This is an area in need of future research.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• Journal of Animal Environmental Science
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• v.16 no.1
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• pp.29-40
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• 2010

The purpose of the study is to review current studies for economic values on livestock products produced by animal welfare. In order to review the topic, published research papers and reports were reviewed in the world. As the result of the study, the studies for the topic are not researched actively. The main ideas for the studies were consumer survey on meats and egg. Data were questionnaire, Lexis-Nexis databases, consumptions and prices on meats, auction data. Tools for analyses were Random parameters logit and latent class model, WTP analysis, Roterdam model, Pearson's Chi test, Mann-Whitney V-test, Kruskal-Wallis test, structural equation model, regression model, Target-costing, and conjoint analysis.