• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.354-360
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• 2002

The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers'brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n=307) and operators (n=273) of flour famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%) , atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers'ratings of the importance of the individual attributes and the ranking of the same attributes'relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers'and operators'data (p < 0.001, p < 0.1, p < 0.5). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers'brand choice decision process and measure the hidden needs of their customers.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• KIEAE Journal
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• v.12 no.4
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• pp.21-30
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• 2012

This study aims to set up Energy self-sufficiency urban planning system responding climate change by reducing fossil energy consumption and carbon emission, and to suggest effective application method. This study has 3 levels. First, it defines energy self-sufficient city responding climate change theoretically. Second, it set up planning system of Energy Self-sufficient city responding climate change. Third, ANP method was applied to introduce priority of application according to relative importance of planning section. As ANP method has to construct network to show interrelation among elements, 1st questionnaire survey was carried out to figure out interrelation. 2nd questionnaire survey introduced to judge relative importance of planning aspects and sections. In conclusion, this study shows interrelation among planning sections. By considering the relative importance, Energy environment and Energy consumption was derived as important planning aspects, and Architecture, Landuse, and Production of renewable energy was estimated as s important planning elements.

• The Journal of Korean Association of Computer Education
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• v.21 no.6
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• pp.1-14
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• 2018

The purpose of this study was to identify the teachers' competency for the NCS-based microprocessor course in the 'electronic,' and analyzed the relative importance among vocational teachers' competencies. Findings were (1) the teaching competencies for the microprocessor course consists of 8 major factors and 22 sub-factors, and (2) the AHP gained the result of the relative importance of the teaching competencies. In conclusion, the programming was identified as the most critical competency, suggested a guidelines for Microprocessor course to use in vocational schools.

• Journal of the Korea Society for Simulation
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• v.22 no.3
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• pp.55-69
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• 2013

Managers are required to adopt and implement the human resource management practice that fit firm's strategy the most, so that optimize overall performance. However, the time and relative resources that any firm has are limited, which demands managers to understand the relative importance of all sorts of HR practice and promote them in an order of their relative importance. This study follows the universal perspective and contingency perspective(according to firm size and strategy type), try to identify the most effective HR practice on performance as well as their relative importance by "CART Ensemble" analysis. The results are as follows. From universal perspective, firms always need to high level of integration between strategy and HR department, decision making participation, autonomy of speed of working, and autonomy of way of working. Contingency perspective also suggested the importance of integration between HRM and strategy. But others are different case by case. This study suggests useful implications for managers.

• The Korean Journal of Franchise Management
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• v.10 no.4
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• pp.7-18
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• 2019

Purpose: This study identifies the relative importance of the sub - factors of initial services and continuous services using AHP (Analytic Hierarchy Process) method, and calculates the competitive index for the detailed factors. The purpose of this paper is to propose the establishment of long - term and short - term management strategy for expansion of business of food service franchise, franchisors, long - term and win - win relationship with franchisees, and rationalization of operating system. Research design, data, and methodology: The population for the survey is 92 franchisees in 46 foreign brands and 46 domestic brands in the Seoul metropolitan area (Seoul / Gyeonggi / Incheon). The survey was conducted from July 1 to August 31, 2018 through the survey agency with a telephone interview and a surveyor's direct visit. A total of 100 questionnaires were collected, but a total of 92 parts were used for analysis except 8 parts that were considered to contain false information. Using the AHP method, relative importance and competitiveness index were calculated for the details of initial services and continuous services. Results: The results shows continuous services were significantly higher for both foreign brand franchises, domestic brand franchises, and overall than initial services, This suggests that the continuous services of the affiliated franchisors has a higher relative importance than the initial services. Among the continuous services, brand reinforcement and promotion were significantly higher for both foreign brand merchants and domestic brand franchises. This can be regarded as the most important factor in brand reinforcement and promotion when selecting a food service franchisors. Conclusions: In the Standard Terms and Conditions governed by the Fair Trade Commission, the franchisors should increase the fairness by creating manuals for supporting services, especially after opening, and regularly checking whether the supporting services have been carried out like manuals since the establishment of franchisees. In addition, the Brand Strengthening and Public Relations Committee (tentative name) jointly participated by the franchisors and franchisees for the purpose of strengthening and promoting the brand, suggesting a system for transparent and efficient execution of the brand reinforcement and promotion budget and monitoring afterwards.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.482-491
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• 1998

The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS program. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TOM for university food services.

• Journal of the Korean Home Economics Association
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• v.46 no.5
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.

• Journal of Digital Contents Society
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• v.19 no.1
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• pp.1-10
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• 2018

This study is to seek to find the importance of next digital marketing factors by using AHP method and analyze comparison between an advertising expert and a non-advertising expert. In results, the relative importance ranking is as follows; combination (0.26), transformation (0.259), optimization (0.243), and technology (0.238). The relative importance ranking of sub-factors is as follows: artificial intelligence and maching learning (0.086), big data (0.085), and contents curation (0.060). While the relative importance of combination and optimization for an advertising expert is higher than for non-advertising expert, the relative importance of transformation and technology for non-advertising is higher than for an advertising expert. This study provides managerial implication to build digital strategy based on these result.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.8
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• pp.3986-4007
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• 2016

Business analysis is a key factor of project success or failure in information systems. However, there are few studies on business analysis competencies. The objective of this paper is to identify which competencies a business analyst (BA) needs, and analyze the importance weights and priorities of business analysis competencies. Literature review yielded 6 competency dimensions and 30 competencies. Based on interviews with 12 experts and analytic hierarchy process analysis, the relative importance weight and priority of each business analysis competency were analyzed. Moreover, an importance-perception gap between stakeholders in different positions was identified. This result can be used as selection and development criteria for superior BAs that are responsible for solving business problems using information systems solutions.