• 동아시아식생활학회지
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• 제17권3호
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• pp.432-444
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• 2007

The purpose of this study was to investigate the differences in restaurant employees' perceptions regarding the importance of specific evaluation factors when judging wine quality. To analyze the data of the study, we employed descriptive statistical analyses, t-tests and ANOVA. The findings of the study are as follows: First, the importance and influence of the palate on evaluating wine quality attained the highest score. The nose, appearance, and 'others' also earned significant points in the respective order. Second, when we examined the servers' differences in perception about the importance of each factors on evaluating wine quality, significant distinctions were shown among males and females, and those in their 20's and 30's. Third, employees' perception about the importance of each factors also showed clear differences with regards to the wine servers' gender and experience with wine. Finally, we hope the results of this study provide useful information for the hotel restaurants and other food & beverage businesses. Specifically, this research may be used to establish helpful criteria for recommending and presenting the suitable wine items based on the customer's individual tastes and preferences.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.406-414
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• 2004

The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25％). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p＜.01, p＜.05, p＜.05, p＜.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p＜.05, p＜.05, p＜.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p＜.05, p＜.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.

• Journal of Information Technology Applications and Management
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• 제27권6호
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• pp.101-116
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• 2020

This study attempts to derive critical success factors and prioritize activities for implementing the automation of software test. Software testing proceeds in five steps of test plan, test case design, test scripting & test environment setup, test execution & evaluation, and test closure. From the literature, twenty influence factors in the five steps were identified. Focus Group Interviews with ten experts in software testing selected fourteen factors on the basis of importance and feasibility. Some factors were further divided to clarify their meanings and the number of influence factors finally became twenty one. A survey on the influence factors was conducted with 75 IT professionals. An importance-feasibility analysis was applied to the survey responses and classified the influence factors into four groups of essential factors, critical factors, low priority factors, and minimal factors. Essential factors include objectives for test automation, strategies for test automation, test automation training, test automation education, setting up test automation environment, setting up test environment, test automation tool selection. Critical factors include management's continued support, management's continued interest, role of automation engineers, and skills of automation engineers. This result suggests that a lot of efforts should be put into SW test plan for the successful SW test automation and SW automation should proceed in consideration with the priorities and resource consumption.

• 한국콘텐츠학회논문지
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• 제16권7호
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• pp.19-30
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• 2016

본 연구는 지식서비스기업의 경영성과 영향 요인을 규명하고자 AHP 분석 방법론을 활용하여 지식서비스 비즈니스 모델 구성요인 간의 상대적 중요도를 도출하고 기존 제조업을 대상으로 한 선행연구 결과와 비교분석하였다. 연구결과, 지식서비스기업 비즈니스모델의 상위요인들의 상대적 중요도는 제품/서비스(0.361), 마케팅(0.251), 재정능력(0.234), 인프라(0.154)순으로 나타났으며, 하위요인들의 상대적 중요도는 가치제안(0.254), 수익원(0.154), 핵심활동(0.107), 핵심자원(0.100), 채널(0.086) 순으로 나타났다. 또한, 제조업에서는 마케팅이 상대적 중요도가 높은데 반해 지식서비스업에서는 제품/서비스로 나타나 산업특성간의 상대적 중요도가 다르다는 것을 확인할 수 있었다. 본 연구는 산업특성별 비즈니스모델 구성요인의 중요도가 다름을 인식하고 산업별 특성을 고려하여 비즈니스모델을 수립하는데 유용한 시사점을 제공한다.

• 성인간호학회지
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• 제23권2호
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• pp.160-169
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• 2011

Purpose: The purpose of this study was to investigate the importance of nurses' caring behaviors and to identify influencing factors on nurses' caring behaviors for elders with dementia. Methods: Data were collected through questionnaires from 156 nurses in several demented elderly setting and analyzed by applying descriptive statistics, t-test, ANOVA, Scheffe-test, Pearson's correlation coefficient and stepwise multiple regression with SPSS/WIN 16.0. Results: The average score for importance of nurses' caring behaviors was 3.55 and the 'attentive to other's experience' factor was the highest level. The mean score of nursing professional value was 8.46 and job satisfaction, 3.86. Importance of nurses' caring behaviors had a significant positive correlation with nursing professional value, job satisfaction and nurse's age. Four significant variables influencing importance of nurses' caring behaviors were job satisfaction, nursing professional value, working area of nurses and cognition dysfunction of elderly. Conclusion: With the results of this study, importance of nurses' caring behaviors can be improved by intervening the factors affecting this importance. Based on the findings of this study, further nursing practice and research for nurses' caring the elders with dementia should be focused on job satisfaction, nursing professional value, working area of nurses and cognitive dysfunction of elderly.

• 한국조리학회지
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• 제21권4호
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• pp.29-41
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• 2015

본 연구는 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도에 미치는 영향을 분석하기위해 SPSS 18.0 통계 패키지 프로그램을 활용하여 분석하였고, 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객만족 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 호텔 연회 메뉴의 고객만족은 고객 충성도 정(+)의 영향을 미치는 것으로 나타났으며, 셋째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객 충성도 정(+)에 영향을 미치는 것으로 나타났다. 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도를 가지게 하기 위해서는 호텔 연회 뷔페 메뉴의 양이나 메뉴의 독창성보다는 신선한 식재료를 이용한 건강과 영향을 고려하며, 다양한 세대별 선호 메뉴들을 이용하는 것이 호텔 연회뷔페 활성화에 반영될 것으로 사료된다.

• 복식문화연구
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• 제29권6호
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• pp.922-931
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• 2021

Recent developments in information and communication technologies (ICT) can be applied in stores, and the number of fashion stores that have introduced and utilized ICT are increasing. By applying a literature review and empirical research, the types of ICT service factors of fashion stores were identified and categorized. The effect of their importance on consumer behavioral intentions was analyzed. Next, using factor analysis on the ICT service factors, five factors were identified and named as follows: smart space services, smart payment services, virtual image services, product information services, and smart access services. The importance of these factors was then analyzed. The importance of each factor and detailed questions was rated above average. After examining the effect of ICT service on behavior intention, issues such as purchase intention, revisit intention, and word of mouth intention were found to have significant influence. This study is meaningful in that it derives the importance factors of ICT services that can be used in fashion stores in a situation where retail techniques become important and expand, and provides marketing strategies related to consumer behavior according to detailed factors. With retail tech becoming more important and expanding, it is necessary to provide various services that consumers value by utilizing ICT in fashion stores. Considering the results of this study, ICT technology and services of various fashion stores can be effectively utilized and retail tech utilization performance can be improved.

• 디지털산업정보학회논문지
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• 제14권3호
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• pp.55-68
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• 2018

In this paper, we identify and evaluate the information security factors considered in outsourcing development of information systems for defense agency with analytic hierarchy process(AHP). To assess the information security elements, we prepared three groups including the experts of a defense agency, subcontractor managers and subcontractor practitioners who are involved in developing information systems. And the relative importance of security factors were analyzed using questionnaires and responses. As a result of analysis of 27 security factors, factors corresponding to human and physical security as a whole were evaluated as having higher importance. Although there are some differences in the ranking of some importance according to human roles, they can be positive for the implementation of complementary information security. And administrative security and technical security can be relatively insignificant considering that they can be considered as infrastructure of the overall information environment. The result of this paper will be helpful to recognize the difference of perception of information security factors among the persons in the organization where collaboration is activated and to prepare countermeasures against them.

• 한국프랜차이즈경영연구
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• 제11권4호
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• pp.45-57
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• 2020

Purpose: The purpose of this study is to determine the importance and priority arising from the relationship between MRO-office supplies franchisor ("franchisor") and franchisees through an in-depth investigation. In particular, with respect to the MRO-Office franchise industry, we would like to make meaningful contributions in the decision-making process by comparing and contrasting factors that affect the importance and priority of communication, conflict, support and satisfaction through AHP analysis. Research design, data, and methodology: After completion of AHP analysis, the study will also identify factors in order of priority and factors of importance between the franchisor and franchisees. Another purpose of this study is to evaluate and propose business relationship strategies between the franchisor and franchisees. Through AHP analysis, this study will facilitate the relationship between the franchisor and franchise, and determine the factors of importance and factors in order of priority. Result: This study evaluates the differences and priorities of the two groups arising from the relationship between the franchisor and the franchisees through AHP analysis after separately analyzing the franchisor. In this study, the franchisees find that communication is the most important factor, then support as the second most important factor between the two groups. In contrast, the franchisor finds that support is the most important factor followed by communication between the two groups. Conclusions: This analysis demonstrates the discrepancy in evaluating important factors from the perspectives of the franchisor and the franchisees. The largest discrepancy between the franchisor and franchisees comes from an information system related to communication factors. This effectively means that the franchisor has an understanding of this inadequate information system on the part of franchisees but this understanding is not deemed an important factor. The franchisees recognize and focus on the need to obtain feedback from the franchisor regarding management improvement as the most important factor rather than the ability of the franchisor to guide them through the franchisees' operations. To this end, the franchisor should be more flexible in dealing with the problem of improving the work required by the franchisees. For this study, a survey was conducted on employees of MRO-office supplies franchisor, franchisees, and employees and completed based on AHP analysis.

• 대한영양사협회학술지
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• 제10권2호
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• pp.190-196
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• 2004

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).