• 산경연구논집
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• 제9권2호
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• 한국유통학회지:유통연구
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• 제4권3호
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• pp.65-86
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• 2000

관계마케팅 파라다임에서 판매원은 단순히 판매뿐 아니라 고객에게 가치를 창조해 주고 장기적인 관계를 발전시키는 중요한 역할을 한다. 본 연구는 판매원에 대한 선행연구에서 다루어지지 않았던 소매상황에서 의류판매원의 평가속성을 파악하고, 이의 측정도구를 우리나라 상황에 맞게 개발하고, 그 속성의 중요도를 파악하는데 있다. 아울러 백화점 의류판매원 속성 평가에 영향을 미치는 소비자 변인으로 소비자 지식과 제품관여 및 인구통계적 특성의 영향을 살펴보았다. 백화점 의류판매원의 속성차원은 개별면접과 선행연구를 바탕으로 개발되었으며, 이를 백화점 고객을 대상으로 실증 조사하였다. 그 결과 우리나라 백화점 의류판매원의 평가속성은 서비스 마인드, 판매노력, 수수한 인상, 판매유도기술 및 제품지식의 5차원으로 밝혀졌다. 백화점 고객은 의류판매원의 서비스 마인드를 가장 중요시하였으며, 그 다음으로는 판매노력, 제품지식, 수수한 인상, 판매유도기술의 순으로 중요시하는 것으로 나타났다. 소비자 지식, 제품관여 및 인구통계적 변인은 소비자의 의류판매원 속성 지각에 부분적인 영향을 미치는 것으로 나타났다. 본 연구의 결과에 근거하여 학문적, 경영적인 시사점을 제시하였다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1039-1048
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• 2009

The purpose of this study was to establish a model of the use-utility of cooking equipments and kitchen centers using survey data and to compare U.S.A. with Korea. The survey was conducted to identify attributes that were related to the efficiency of kitchen centers as well as equipments. Indices for the most important attributes were developed and used to compare different selections of equipment. The impact of adding an equipment item was found to vary with the attributes of the item, the degree of importance ascribed to the attributes of the work center and specific functions performed there. Similarities and differences between the U.S.A. and Korea are discussed, and implications for those who have interest in the use-utility model of cooking equipment and kitchen centers are provided.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.311-318
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• 2005

The purposes of the study were to identify important attributes in foodservice management and culinary arts students' career decision-making and to investigate factors determining their preferred employment fields. A questionnaire that consisted of preferred employment fields, importance rating of 19 attributes related to job choices, and demographic information was developed based on a review of literature. A total of 319 students enrolled in food and nutrition, foodservice management, and culinary arts programs of eight 2-year colleges and 4-year universities in Seoul and Kyunggi Province participated in the survey. Data were analyzed using SPSS Win (version 10.0) with descriptive statistics, chi-square analysis, one-way analysis of variance, factor analysis, and discriminant analysis. Attributes of the highest importance scores included fringe benefits, wages and promotion opportunities, working environments, professional development opportunities, and organizational culturs. The students who preferred non-commercial foodservice as a career choice depended more on 'word-of-mouth from faculty' than those who preferred other fields (F=3.094, p < .05) and rated importance of 'participation in job fairs' higher than those who selected hotel food and beverage (F : 5.048, p < .01) . A factor analysis of the 19 attributes resulted in five factors: job/compensation policy, impersonal communication, company image, word-of-mouth, and personal experience. The five factors explained $67\%$ of the total variance. A discriminant analysis revealed that students who perceived 'impersonal communication' and 'word-of-mouth' more important were likely to prefer non-commercial foodservice as a career choice. The results would be used by university faculty in advising graduating students on career selection and by recruiters in developing effective and attractive recruiting programs.

• 한국콘텐츠학회논문지
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• 제18권1호
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• pp.587-595
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• 2018

본 연구는 멀티플렉스 영화관 관람객을 대상으로 영화관 선택속성에 대한 중요도 및 성취도를 분석해 보고자 하였다. 이에 멀티플렉스 영화관을 방문하여 영화를 관람하고자 하는 관람객을 대상으로 자료를 수집하여 대응표본 T-test를 실시하였으며 유의한 차이가 있는 속성과 각 선택 속성들 간의 순위를 살펴보았다. 또한 요인분석을 통하여 주요서비스, 인적서비스, 물리적 환경, 보조서비스의 4가지 하위요인을 도출하였으며, IPA(Importance-Performance Analysis)기법을 이용하여 집중 영역, 유지 영역, 저순위 영역, 과잉노력 지양 영역의 항목들을 도출하였다. 분석결과는 아래와 같다. 제 I사분면은 노력집중영역은 상영시간대의 다양성, 상영영화장르의 다양성, 모바일 앱 이용의 편리성, 주차시설의 규모와 편리성으로 나타났다. 제 II사분면인 지속유지 영역은 웹사이트 예매의 편리성, 카드제휴를 통한 할인혜택, 직원의 친절성, 직원의 정확한 서비스 정보전달, 편안한 좌석, 스크린 크기, 영화관 사운드 품질, 주변 환경과의 연계성, 대중교통의 편리성 등으로 나타났다. 제 III사분면인 저순위 영역은 멤버십제도, 직원복장의 단정함, 대기시간을 위한 휴식 공간, 주변접근성, 스넥코너의 다양성, 전반적 청결도로 나타났다. 제 IV사분면은 과잉노력 지양 영역으로 상영관 온도의 적정성과 서비스 숙련도로 나타났다.

• 한국생활과학회지
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• 제21권2호
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• pp.389-405
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• 2012

The purposes of this study were to investigate students' perception on importance and performance of service quality of university foodservice, and to examine Importance-Performance Analysis(IPA) of foodservice quality for male and female students. A total of 500 university students in Daejeon were surveyed and 432 responses were returned. Excluding responses with significant missing data, 412 responses were used for data analysis. In terms of importance of service quality attributes, 'sanitation(4.74)' category received the highest score, followed by 'food(4.36)', 'service(4.22)', 'convenience(4.01)', 'menu(3.90)' and 'atmosphere(3.73)'. In terms of performance, the highest service quality attribute was associated with 'convenience(3.30)', followed by 'service(3.06)', 'sanitation(2.95)', 'food(2.88)', 'atmosphere(2.79)' and 'menu(2.68)'. As the results of IPA, 'staff's kindness', 'overall quality of service', 'taste of the food', 'freshness of the food', 'overall quality of the food', and 'cleanliness of the facility' fell into the Quadrant IV(Focus here) for female students. On the other hand, male students' IPA grid illustrated that 'taste of the food', 'freshness of the food', 'nutrition of the food', 'sanitation of the food', and 'sanitation of the utensils' fell into Quadrant IV(Focus here).

• 한국식생활문화학회지
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• 제34권6호
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• 한국도로학회논문집
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• 제14권6호
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• pp.111-120
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• 2012

PURPOSES : This study is to suggest suitable lighting facility installation plans by finding out driver's preference for combination of lighting facility installation among landscape factors that affect driver visibility in tunnels. METHODS : SD method is used to extract emotional factors that affect drivers' preference, Components of tunnel lighting facility installation are evaluated through conjoint analysis and it suggested relative importance of attributes and utility values. RESULTS : In the aspects of satisfaction levels of components of tunnel lighting facility installation, Tunnel side, two lows, and solid line arrangement type has the highest level of satisfaction. Extract emotional factors that affect drivers' preference are "safety", "openness" and "amenity." In addition, the result of analyzing relative importance of attributes of tunnel lighting facility shows that numbers of lighting array has the highest importance and lighting facility arrangement has the lowest importance. Result of analyzing partial utility shows that the 2 low type among number of lows, the solid line arrangement type between arrangement types, placing in the middle part among lighting facility arrangement were highly preferred. CONCLUSIONS : In the case of lighting numbers, utility values of the first line and the second line showed us a big difference. Increasing the number arrays in the future reformation of lighting facility installation combination will be effective in enhancing the utility of the driver.

• Journal of Nutrition and Health
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• 제50권5호
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• pp.494-503
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• 2017

Purpose: The purpose of this study was to evaluate the effects of an eco-friendly foodservice program at a high school on dietary behaviors of students, awareness of importance of eco-friendly activities, and foodservice satisfaction. Methods: The survey was conducted with students at two schools in Gyeonggi, Korea. A total of 576 of 650 students were used for this study. Data were analyzed using Chi-square test, independent t-test, and factor analysis to test the two group's differences. Results: The practices of 'eat balanced meals' or 'finish all food on the plate' scored high (p < 0.001) in students that participated in the eco-friendly foodservice program than those who did not. Regarding awareness of the importance of eco-friendly activities, all attributes scored higher in students that participated in the eco-friendly foodservice program. All attributes for satisfaction except two scored higher (p < 0.05) in students that participated in the eco-friendly foodservice program. Principal Components Analysis (PCA) of the correlation showed that high subjective income status was positively associated with foodservice satisfaction. Conclusion: Students that participated in the eco-friendly foodservice program are highly aware of the importance of eco-friendly activities. They demonstrate more positive dietary behaviors and higher awareness of the importance of eco-friendly programs with greater foodservice satisfaction.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.372-377
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• 2005

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.