• Culinary science and hospitality research
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• v.23 no.4
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• pp.10-21
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• 2017

The purposes of this study were to verify the effects of HMR (Home Meal Replacement) selection attributes on satisfaction and loyalty for HMR. In addition, the moderating role of customer value was examined among selection attributes of HMR, satisfaction and loyalty for HMR. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul and Kyonggi area. After a total of 235 responses were collected, 220 were used for the analyses. The multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, it was found that product practicality and cooking convenience of HMR selection attributes had an effect on satisfaction of HMR but that ingredients safety and package & circulation period did not have an effect on satisfaction of HMR. Second, satisfaction of HMR significantly impacted loyalty for HMR. Third, in low group for customer value, product practicality of HMR selection attributes had an positive effect on satisfaction of HMR, and ingredients safety of HMR selection attributes had an negative effect on satisfaction of HMR. In high group for customer value, cooking convenience of HMR selection attributes had an positive effect on satisfaction of HMR. In low group as high group for customer value, satisfaction of HMR had a greater impact on loyalty for HMR.

• Korean Journal of Organic Agriculture
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• v.18 no.1
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• pp.41-53
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• 2010

The objectives of this study were to find out determinant attributes of selecting Environment-Friendly Agricultural Products (EFAP) and to analyze the degree of consumer's satisfaction by using factor analysis. To identify determinant attributes of EFAP, a series of household surveys were conducted on housewives residing in Seoul. The sample size of the survey is 247 respectively. The main results of this study are summarized as follows. Firstly, the degree of consumer's satisfaction and loyalty is higher than before. Secondly, the consumers recognized that the most important attributes in selecting EFAP is a 'taste'. Thirdly, 'price policy', 'diversity of purchasing items' and 'package design' will continuously speed up the development of EFAP in order to improve the consumer's satisfaction.

• Journal of Korean Society for Quality Management
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• v.29 no.2
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• pp.120-130
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• 2001

In this paper, the QFD(quality function deployment) technique is used to acquire the quality requirements of package software which is sold in commercial software shop. To select the principal quality characteristics of package software, an user survey was conducted for a quality model developed based on the international standards and the previous research. The software user is divided into three groups: the general user, the expert, and the developer. Based on the survey results, the top 10 quality characteristics are selected including accuracy, suitability, installability, de-installability, and maturaty. Then, the QFD technique is applied to choose the software quality attributes which have strong correlation with the selected quality characteristics, some of which are traceability, accuracy, modularity, completeness, and self-descriptiveness. The developed procedure can be used in evaluating the quality of package software with lower costs and efforts.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.208-225
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• 2010

Our research consisted of a qualitative study investigating the quality attributes of university foodservices through focus group interviews and a quantitative study evaluating service quality of university foodservices through a survey. Sixteen quality attributes were derived and customer satisfaction questionnaires included these 16 quality attributes with a five-point Likert scale. An Importance-Performance Analysis (IPA) model was applied in order to identify operational strategies necessary to improve service quality. The survey questionnaires were distributed to 600 university students enrolled in a university located in Kwangju and statistical analysis was performed on 555 surveys using an SPSS package. Overall customer satisfaction with the quality of university foodservices was relatively low (under 3.0) while the expectation was inclined to be high (over 4.0). The main reasons for using the university foodservice were given as inexpensive price (67.6%) and time saving (22.9%). A factor analysis of 16 quality attributes revealed two separate factors: food quality (Cronbach's alpha=0.911) and service quality (Cronbach's alpha=0.934). Variety of menu, convenient location, and sanitation of utensils and facilities were identified by an IPA model as factors needing improvement in operational strategies.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.19-23
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• 2020

Al-laminated packaging film incorporating ascorbic acid or tocopherol at inner food contact layer was tested in the potential to improve antioxidative preservation of powdered infant formula under CO₂-enriched atmosphere. Product of 200 g was packaged with the packaging film containing 0.3% antioxidant in sealant layer of low density polyethylene and stored at 30℃ for 286 days with periodic measurement of package atmosphere and product's quality attributes. The CO₂-flushed package resulted in shrinkage of tight contact between the product and the film not allowing gas sampling of package atmosphere after 140 days. Package of tocopherol-incorporated film allowed some ingress of oxygen after 112 days presumably due to its weakening of heat-seal area. The increased oxygen concentration in the tocopherol-added film package led to the concomitant increase of peroxide value, an index of lipid oxidation. On the other hand, packaging of ascorbic acid-added film pouch could suppress lipid oxidation marginally in consistent manner compared to control package without any antioxidant.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.149-160
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• 2016

This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.721-729
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• 2012

This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.327-339
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• 2011

This study aims to investigate relationships between benefit sought and selection attributes of green tea consumers. For data collection, a total of 595 copies of questionnaires were collected by convenience sampling in the Seoul and Gyeonggi-do area. The data were analyzed by using SPSS 15.0. The factor analysis identified four dimensions of the benefit sought : health benefit, sensory, sociality, and self-esteem. Six dimensions of selection attributes were identified as manufacturing, design, sensory appeal, recommendation, utility and brand. The results of the canonical correlation analysis indicated that health benefit, sensory, sociality of benefit sought and manufacturing, design, sensory appeal, recommendation, utility, brand of selection attributes were highly correlated, and the self-esteem of benefit sought and recommendation of selection attribute were highly correlated. This means it is important to place an emphasis on safety production, package design, sensory characteristics, product description, utility and brand for consumers who seek health benefit, flavor and sociality. It is also important to place an emphasis on product description for consumers who pursue self-esteem benefits. Green tea marketers should consider benefit sought aspects as the most important factors affecting selection attributes on green tea purchasing.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.6
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• pp.1100-1111
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• 2001

The purpose of this study was to develop fashion On-line store attributes for fashion On-line shopping mall and to identify significant On-line store attributes, influencing consumers'purchase intention of interned fashion product shopping. A questionnaire was administered to 456 adults who had purchasing experience at fashion On-line shopping mall. SPSS 9.0 package was used for data analysis. Factor analysis, $X^2-test$, t-test, frequency, percentage, one-way ANOVA, multiple regression analysis were utilized. The results were as follows; 1. The On-line store attribute dimensions of fashion On-line shopping mall were tangibility, variety, marketing promotion, responsiveness, reputation, price and convenience. 2. The purchase experienced consumers showed higher purchase intention of Internet fashion product shopping and highly perceived about all sub-factors, except reputation. in On-line store attributes that have significantly positive influence on fashion On-line shopping attitudes. The purchase experienced consumers showed more favorable attitudes toward Fashion On-line shopping than non purchase experienced consumers. Attitudes toward Fashion On-line shopping have directly impact on purchase intention of Internet fashion product shopping.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.7
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• pp.929-940
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• 1999

The purpose of this study is to clarify the substance of clothing attributes which influence the preference and purchase intentions of consumer's on the clothing products and to analyze the influence of such attributes. The subjects of this study are 434 students and formal survey methodologies were used in collecting data. Moreover SAS Package(Ver 6,12) Program was used for analysis and various methods such as factor analysis cluster analysis ANOVA Scheffe test conjoint analysis multiple regression correlation analysis and {{{{ chi ^2 }}-test were followed. The results of this study were as follows : 1) Clothing involvement consists of the affective factor and the cognitive factor 2) The consumers were divided into three groups with regards to the degree of their clothing involvement : those are the high cognitive and high affective involvement group the low cognitive and high affective involvement group and the low cognitive and low affective involvement group 3) The objective attributes of clothing were determined by such factors as price brand style and color whereas the subjective and fashionability 4) Significant differences were found regarding the importance of such clothing attributes among these groups 5) Partial significant differences were found regarding the importance of such clothing attributes among these groups. 5) Partial significant differences were found with regards to the influence of the objective attributes on the subjective attributes among these groups 6) Partial significant differences were found with regards to the influence of clothing attributes on the preference and purchase intentions among these groups. 7) There were differences in the correlation of preference and purchase intentions among these groups : such among these groups with regards to the demographic characteristics of these groups.