• 보건행정학회지
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• 제14권3호
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• pp.1-19
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• 2004

The purposes of this study were to investigate factors of the Obstetrics & Gynecology healthcare consumers' selection of hospitals by lifestyle segmentation and to propose managerial suggestions in health care marketing. Out of total 400 Questionnaires, 351 were considered to be valid for final analysis. The Questionnaire consisted of 81 Questions. 11 demographic Questions, 15 factors for selecting hospitals, 55 lifestyle. The collected data were analyzed with SPSS/pc+ Version 10.0. The subjects were divided into four groups in terms of their lifestyles: 'health active group', 'health conscious group', 'health indifferent group', 'health inactive group'. The analysis of factors related to the selection of hospitals shows that there were four factors: 'accessability', 'medical trust', 'cost and convenience', 'facilities'. Conclusion: As a results of this study, 4 types of healthcare consumers' lifestyle were defined. Each life style has specific characteristics. 'Health active group' pursue 'accessability', 'medical trust', 'cost and convenience' and Health conscious group' depended on 'medical trust', 'cost and convenience'. and 'facilities'. 'Health indifferent group' didn't show any special interest in the selection of hospitals and that 'Health inactive group' relied on 'medical trust', and 'facilities'.

• 한국건축시공학회지
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• 제15권4호
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• pp.405-412
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• 2015

공공공사의 발주는 발주방식의 선정이 발주부서 또는 발주업무 담당자의 업무적 경험 위주로 선정되고 있어, 해당 공사의 유형이나 특성 분석이 고려된 객관적인 선정 프로세스를 거치지 못하고 있다. 따라서 본 연구는 프로젝트 발주방식 선정 모델의 개발을 위한 초기 연구로써 공공공사의 발주방식 선정에 영향을 끼치는 주요 요인들을 분석하여 제시하고자 한다. 기존의 발주방식 관련 문헌조사를 통해 1차 요인을 제시하고, 요인분석을 통해 최종 영향 요인을 제시한다. 그 결과 발주자의 특성, 건설시장 환경, 조직, 프로젝트 특성, 비용, 책임요소의 6가지 대분류로 나뉘었으며, 하위요인으로 14가지가 선정되었다. 본 연구에서 제시된 요인들은 향후 공공공사 발주방식 선정을 위한 의사결정 지원 모델개발의 기초자료로 활용될 것이다.

• 한국조리학회지
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• 제10권1호
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• pp.82-95
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• 2004

This study had an aim to analyze the relationship between consumers' selection of restaurant and constitutional factors of the images of Bibimbap Specialty restaurant. The study examined through constitutional factors including hygiene, employee, facility, brand, convenience, price and food, and found those effects on selection of restaurant. In addition, the image of restaurant had an effect on that of hygiene and employee, price and food in order.

• 한국컴퓨터정보학회논문지
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• 제27권2호
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• pp.229-236
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• 2022

본 연구에서는 모바일 패션 쇼핑 앱을 선택할 때 고려하는 요인들을 AHP를 활용하여 계층적으로 분류하고 가중치를 계산함으로써 선택요인들의 우선순위를 도출하였다. 현재 모바일 패션 쇼핑 앱을 사용하고 있는 소비자들을 대상으로 설문자료를 수집하여 분석하였다. 본 연구 결과, 모바일 패션 쇼핑 앱의 1단계 선택요인들은 경제성, 정보성, 편의성, 신뢰성, 부가서비스로 구성되었고, 이들 중에서 경제성이 가장 중요한 요인으로 나타났다. 또한 1단계 요인과 2단계 요인의 가중치를 종합화한 결과, 쿠폰 및 할인이벤트가 가장 중요한 요인으로 나타났다. 여러 모바일 패션 쇼핑 앱들이 경쟁하고 있는 상황에서 본 연구는 모바일 패션 쇼핑 앱의 평가를 위한 모형을 제안하고, 소비자들이 어떤 앱을 선택할 지에 관한 요인들에 대한 우선순위를 제시하였다는데 의의가 있다.

• 산업경영시스템학회지
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• 제30권3호
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• pp.158-164
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• 2007

Supply Chain Management (SCM) system is a critical investment that can affect the competitiveness and performance of a company. Selection of a right SCM system is one of the critical issues. This paper presents the characteristic factors of SCM system and a Fuzzy AHP (Analytic Hierarchy Process) based decision-making model for SCM system evaluation and selection. This study focuses on quantitative factors, applying the fuzzy concept to various evaluative factors. The proposed model can systematically construct the objectives of SCM system selection to achieve the business goals. A empirical example demonstrates the feasibility of the proposed model and the model can help a company to make better decision-making in the SCM system selection problem.

• 한국조리학회지
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• 제10권3호
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• 대한안전경영과학회지
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• 제11권2호
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• pp.153-158
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• 2009

An optimal selection problem of SCM system is one of the critical issues for the company's competitiveness and performance under global economy. This paper presents a hierarchy model consisted of characteristic factors for introducing SCM system and an AHP (Analytic Hierarchy Process) based decision-making model for SCM system evaluation and selection. The proposed model can systematically construct the objectives of SCM system selection to meet the business goals. This paper focuses on selecting an optimal SCM system considering both all decision factors and sub-decision factors of a hierarchy model. Especially, the benefit/cost analysis is applied to choose SCM system. A case study shows the feasibility of the proposed model and the model can help a company to make better decision-making in the SCM system selection problem.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.203-218
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• 2004

The purpose of this study was to identify the selection attributes of family restaurants according to the consumers' use types with the main focus on the family restaurants in the Busan. Area Nine factors in total were generated in order to verify the hypotheses of this study through the factor analysis of the selection attributes of the family restaurants. The differences between the various selection factors for the family restaurants according to the decision-making, the preparation period, and the visiting frequency through the analysis of the diffcrence from the selection factors for the family restaurants according to the use types.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권1호
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• pp.93-112
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• 2005

The purpose of this study was to identify the selection attributes of family restaurants according to the consumers' use types with the main focus on the family restaurants in Busan Area. Nine factors in total were generated in order to verify the hypotheses of this study through the factor analysis of the selection attributes of the family restaurants. The differences between the various selection factors for the family restaurants according to the decision-making, the preparation period, and the visiting frequency through the analysis of the difference from the selection factors for the family restaurants according to the use types.

• Asian Pacific Journal of Cancer Prevention
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• 제15권23호
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• pp.10539-10542
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• 2015

A method to predict the risk of lung cancer is proposed, based on two feature selection algorithms: Fisher and ReliefF, and BP Neural Networks. An appropriate quantity of risk factors was chosen for lung cancer risk prediction. The process featured two steps, firstly choosing the risk factors by combining two feature selection algorithms, then providing the predictive value by neural network. Based on the method framework, an algorithm LCRP (lung cancer risk prediction) is presented, to reduce the amount of risk factors collected in practical applications. The proposed method is suitable for health monitoring and self-testing. Experiments showed it can actually provide satisfactory accuracy under low dimensions of risk factors.