• Journal of the Korea Institute of Building Construction
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• v.23 no.3
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• pp.305-313
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• 2023

With an increasing interest in the commercialization of research results in the present societal climate, especially in the construction industry, preliminary product analysis plays a critical role when introducing a new product to the market. It significantly influences the product's success or failure. In this context, this study aims to investigate the utility of Importance-Performance Analysis (IPA) as a management strategy tool for preliminary analysis in the commercialization of new architectural technologies. The study specifically assesses a smart ball product engineered for pipeline inspection. The evaluation is carried out based on product quality, convenience, and usability categories. Seventeen factors are recognized as sub-items, and a survey is conducted among relevant experts and consumer groups. From the survey, four key items are chosen: "Keep up the good work," "Concentrate here," "Low priority," and "Possible overkill." Suitable strategic measures are derived for each item. By conducting a correlation analysis between product importance and performance, this study offers a method to establish priority directions for future development. This analysis assists in identifying areas that necessitate improvement or additional focus to increase the product's commercial potential. On the whole, this study contributes to understanding and applying Importance-Performance Analysis as a valuable tool in the preliminary analysis and commercialization of novel technologies in the field of architecture.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.585-603
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• 2014

The purposes of this study were to investigate managers' and chefs' perception on importance and performance of operation management of Korean restaurants, and to examine Importance-Performance Analysis (IPA) for operation management. A total of 342 managers and chefs working at Korean restaurants in Seoul and Gyeonggi province were surveyed and 314 responses were returned. Excluding responses with missing data, 250 responses were used for data analysis. In terms of importance of operation management attributes, 'sanitation management (4.38)' category received the highest scores, followed by 'facility and equipment management (4.35)', 'service management (4.17)', 'production management (4.04)', 'inventory and financial management (4.04)' and 'marketing (3.25)'. In terms of performance, the highest operation management attribute was associated with 'sanitation management (4.00)', followed by 'facility and equipment management (3.80)', 'production management (3.69)', 'inventory and financial management (3.55)', 'service management (3.51)' and 'marketing (2.53)'. As the results of IPA, 'customer care and hospitality education for hall servers', 'training hall servers for menu explanation to customers', and 'neat appearances and clean uniforms of the hall servers' fell into the Quadrant II(concentrate here).

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.374-385
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• 2020

Objectives: This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods: A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results: Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was "personal hygiene", "ventilation" and "food storage". Also in the nutritional management area, "menu planning for disease management" and "checking the saltiness in the soup" etc. had very low performance with low importance recognition. The items shown in the "low priority" quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions: Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

• The Journal of the Korea Contents Association
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• v.14 no.5
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• pp.411-424
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• 2014

This study tries to establish the evaluation standards of the service quality of local cultural festivals in an effort to identify public awareness of those festivals. Also, based on the importance-performance importance-performance analysis on the service quality, this research is aimed at finding ways to enhance service quality and to improve operation plans in more efficient ways for the maximization of visitors' use of festivals. Ultimately, the current study seeks to make a contribution to improving the quality of local cultural festivals. The results of the correspondence t-test analysis of importance and performance revealed that significant differences were found in following items of five factors; 1) in the responsiveness factor, the presence or absence of rest space, facility guide, communication, and installation of public restroom/cleanliness 2) in the certainty factor, food prices and staff members' kindness 3) in the reliability factor, all items including festival pamphlets (to the festival venue), guidance facilities/signposts, hospitality, schedule information, and quick responses 4) in the tangibility factor as well, all items such as the awareness of local culture, benefits, and storytelling 5) in the empathy factor, diversity of events and festival contents.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.302-313
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• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.9
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• pp.815-823
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• 2017

The purpose of this study is to investigate the need for practical evaluation of special education field based on the analysis of the importance - performance of special education basic curriculum academic achievement evaluation area. The evaluation categories and areas for the analysis of importance and performance are set in 4 categories - 22 areas of life education derived from Delphi analysis and 7 categories- 27 areas in special education basic curriculum. As a result of analyzing the importance and performance of 126 teachers of intellectual disability special schools in P metropolitan city, statistically significant difference was shown between importance and performance in all areas. As a result of analysis of scatter plot with x - axis and significance as y axis based on averaging point, some elements of subject education showed low recognition level both in importance and execution. The results of this study suggest the necessity of restructuring the evaluation area and the evaluation system of the basic education curriculum of the special education and further revise the contents of the curriculum of the national level basic curriculum and the content area, It implies that discussion is needed.

• Korean Journal of Community Nutrition
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• v.18 no.2
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• pp.154-164
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• 2013

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• Journal of Korean Clinical Health Science
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• v.8 no.2
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• pp.1398-1407
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• 2020

Purpose: The purpose of this study is a technical study to understand the relationship between the recognition and performance of core basic nursing skills of nursing college students who are ahead of clinical practice, and satisfaction with their major. Method: The subjects were 208 second-year students enrolled in the four-year nursing department located in J City and C City. General characteristics, characteristics of clinical practice, and recognition of the importance of core basic nursing skills, performance, and satisfaction with majors were investigated. Descriptive statistics, t-test, analysis of variance, multiple regression analysis and IPA are performed for data analysis Results: The results are follows. The results are follows. First, the performance was lower than that of the core basic nursing skills (p<.001). As a result of comparing the importance recognition and performance of the core basic nursing items, the importance recognition was significantly compared to the performance level in all 20 items. It showed high results. Second, it was found that there was a significant positive correlation (r=.40, p<.01) with major satisfaction in core basic nursing performance. Conclusion: These results highlight the need to develop education. It is necessary to establish a learning strategy through various learning guidance methods and self-directed learning that can improve the performance of items with low performance, although recognized as important through the Core Basic Nursing IPA for nursing students who are about to practice clinical practice. It is suggested to do repeated research applied.