• 한국식품조리과학회지
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• 제21권5호
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.

• 품질경영학회지
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• 제40권1호
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• pp.25-38
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• 2012

Service FMEA may yield several possible corrective actions for each failure mode with large RPN. Corrective actions for each service failure are usually interrelated with the customers and environmental elements of the service system. SWOT analysis can provide an effective way to analyze the inner and outer environmental impacts for each corrective action. In this paper, we suggest a way for selecting and ranking corrective strategy in service operation based on SWOT analysis. Every candidate of corrective action strategy is ranked and evaluated on the basis of the impact factors of the SWOT variables, correlations between possible corrective actions and SWOT variables, and RPNs of service failures. The most desirable set of corrective actions is selected considering the preference score of each corrective action, required resources and budgetary allowance. The proposed methodology is demonstrated with an illustrative example.

• Asia pacific journal of information systems
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• 제18권3호
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• pp.1-20
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• 2008

Based on the multi-attribute utility theory (MAUT), we present a survey method to measure consumer preferences. The multi-attribute utility theory has been used to make decisions in OR/MS field; however, we show that the method can be effectively used to estimate the demand for new services by measuring individual level utility function. Because conjoint method has been widely used to measure consumer preferences for new products and services, we compare the pros and cons of two consumer preference survey methods. Further, we illustrate how swing weighing method can be effectively used to elicit customer preferences especially for new telecommunications services, Multi-attribute utility theory is a compositional approach for modeling customer preference, in which researchers calculate overall service utility by summing up the evaluation results for each attribute. On the contrary, conjoint method is a decompositional approach, which requires holistic evaluations for profiles. Partworth for each attribute is derived or estimated based on the evaluation, and finally consumer preferences for each profile are calculated. However, if the profiles are quite new and unfamiliar to the survey respondents, they will find it very difficult to accurately evaluate the profiles. We believe that the multi-attribute utility theory-based survey method is more appropriate than the conjoint method, because respondents only need to assess attribute level preferences and not holistic assessment. We chose swing weighting method among many weight assessment methods in multi-attribute utility theory, because it is designed to perform in a simple and fast manner. As illustrated in Clemen and Reilly (2001), to assess swing weights, the first step is to create the worst possible outcome as a benchmark by setting the worst level on each of the attributes. Then, each of the succeeding rows "swings" one of the attributes from worst to best. Upon constructing the swing table, respondents rank order the outcomes (rows). The next step is to rate the outcomes in which the rating for the benchmark is set to be 0 and the rating for the best outcome to be 100, and the ratings for other outcomes are determined in the ranges between 0 and 100. In calculating weight for each attribute, ratings are normalized by the total sum of all ratings. To demonstrate the applicability of the approach, we elicited and analyzed individual-level customer preference for new telecommunication services-WiBro and HSDPA. We began with a randomly selected 800 interviewees, and reduced them to 432 because other remaining ones were related to the people who did not show strong intention for subscription to new telecommunications services. For each combination of content and handset, number of responses which favored WiBro and HSDPA were counted, respectively. It was assumed that interviewee favors a specific service when expected utility is greater than that of competing service(s). Then, the market share of each service was calculated by normalizing the total number of responses which preferred each service. Holistic evaluation of new and unfamiliar service is a tough challenge for survey respondents. We have developed a simple and easy method to assess individual level preference by estimating weight of each attribute. Swing method was applied for this purpose. We believe that estimating individual level preference will be quite flexibly used to predict market performance of new services in many different business environments.

• 한국사회복지학
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• 제53권
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• pp.105-128
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• 2003

본 연구는 65세 이상 노인을 모시고 있는 가족부양자를 대상으로 재가복지서비스에 대한 이용의사와 이에 영향을 미치는 요인을 분석함으로써 향후 노인부양의 사회적 지원방안을 보다 효과적으로 마련하는데 연구의 목적이 있다. 서비스 이용의사에 영향을 미치는 요인을 선행요인, 가능태 요인, 욕구요인으로 구분하여 이용행위를 분석한 Anderson-Newman 모델을 기반으로, 총 230명의 가족부양자가 분석에 포함되었다. SAS 6.12를 이용하여 빈도분석, 교차분석과 함께, 서비스 이용의사에 있어 다양성이 포함될 수 있도록 다중명목 로지스틱 분석(Multinominal logistic analysis)을 실시하였다. 연구결과, 재가복지서비스를 이용하겠다는 의향은 85.9%로 나타났으며 시설보호서비스도 비슷한 수준인 86.9%이었다. 그러나 재가복지서비스는 무료 또는 유료라도 사용하겠다는 의사가 각각 50%씩 나타난 반면, 시설보호서비스는 유료라도 사용하겠다는 의사가 91.1%로 상대적으로 높게 나타났다. 또한 장기요양 발생시 대처방안에 있어서도 가족이 전담하기보다는 장기요양보험제도나 사회적 고용지원제도와 연결시키려는 욕구가 높았다. 재가복지서비스 이용의사에 영양을 미치는 요인을 분석해보면, 서비스를 이용할 의사여부는 연령, 부양자와 노인간의 우애관계, 노인부양 가치관과 같은 선행요인(predisposing factors)이나, 노인부양의 경제적 혹은 심리적 부담, 가족내 추가로 돌봐야 할 가족원 유무 등과 같은 서비스 이용의 직접적인 욕구와 연결된 요인(need factors)들이 주요한 영향력을 보이고 있다. 반면 서비스를 이용하겠다는 사람들 중 무료 옥은 유료 이용의사를 주요하게 구분하는 것은 가능태 요인(enabling factors)으로, 소득수준이 높을수록, 주부양자를 대체할 부부양자가 없을수록 유료라도 사용하겠다는 의향이 높은 것으로 나타났다. 이와 같은 연구결과에 기초하여 향후 노인부양을 위한 사회적 서비스의 지원 방향성과 대책이 제시되었다.

• 패션비즈니스
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• 제14권6호
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• pp.170-187
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• 2010

This paper is to analyze the effect of demographic factors on children' wear buying pattern, media and information utilization, and design preference. A total of 355 usable data was collected from house wives in three metropolitan cities(Seoul, Daejon, Bundang) in Korea. Correlation analysis showed that there were statistically significant correlation between demographic factors and clothing buying behavior, information utilization, and design preference. Also, Regression results showed that 8 Demographic Factors are significant predictors. The results with ANOVA showed that there were significant relationships between PURCHASE OCCASION and DISPLAY INFORMATION UTILIZATION, and showed that there were significant relationships (F=28.625, p=<.001) between PURCHASE MOTIVATION and SALES PERSON ADVICES UTILIZATION. Thus, both visuality and friendliness of service were affected by consumers. Considering the increasing importance of service quality in the retail VMD, sale promotion should be enhanced and sale person is needed to be trained to be friendly to all consumers regardless of product composition

• 한국컴퓨터정보학회논문지
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• 제11권5호
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• pp.183-193
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• 2006

본 논문은 흠 네트워크 환경에서 무선 센서 네트워크를 이용하여 홈 네트워크 서비스를 제공하는 서비스 모델을 제안한다. 제안된 서비스 모델은 댁내에 홈 서버와 고정 센서노드들을 배치하고 사용자에게 부착 가능한 사용자 식별노드로 무선 센서 네트워크를 구성한다. 홈 서버에는 등록된 사용자 선호도 프로파일과 센서 노드들로부터 수집된 데이터를 데이터베이스로 구축하고, 상황정보로 등록 분석하여 사용자 개개인의 선호도에 따라 댁내 가전기기들을 자동 설정하고 자동 제어하는 서비스를 제공한다. 제안된 방식은 리눅스 환경에서 MySQL 데이터베이스가 내장된 홈 서버와 TinyOS가 탑재된 센서 노드들을 사용하여 구현하고 서비스를 테스트한다.

• 인터넷정보학회논문지
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• 제10권4호
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• pp.161-176
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• 2009

최근 인터넷이 발전함에 따라 월드와이드웹(world wide web) 기반의 서비스 규모는 기하급수적으로 증가하였다. 아울러 웹 서비스의 사용자 수도 함께 증가하였고, 그에 따른 다수의 트랜잭션 처리는 웹 서비스에서 필수적 요소가 되었다. 이러한 다수의 트랜잭션에 대한 효율적인 처리를 위해 웹 서비스에서 사용자 프로파일링에 관한 연구가 진행되었는데, 이들 대부분이 소비자의 성향을 파악하기 위한 것이었다. 그러나 최근 웹 서비스의 경향은 오픈 마켓에서와 같이 소비자 또한 공급자 역할을 수행할 수 있게 됨으로써 소비자 성향뿐만 아니라 공급자의 성향도 고려할 수 있는 새로운 방법이 필요하게 되었다. 본 논문에서는 공급자의 성향을 고려하는 개인 성향 트리 모델을 제안하고, 이를 활용하는 모듈을 설계 및 구현하였다. 그리고 실험을 통해 제안된 개인 성향 모듈의 활용성을 평가한다.

• 한국조리학회지
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• 제14권2호
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• 대한영양사협회학술지
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• 제11권3호
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• 복식문화연구
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• 제14권6호
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• pp.887-899
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• 2006

In this study the preference degree of a Dangcho pattern with priority given to demographic variables was examined. The results was that demographic variables have influence on the preference degree of a Dangcho pattern. The continual arrangement pattern of a stylistic type was shown as the pattern that men in their 40s and over most prefer. The continual arrangement pattern of a realistic type was shown as the pattern that men in their 40s and over and women in their 50s and over most prefer. The continual arrangement pattern of a geometrical type was shown as the pattern that men working on a sales, service, production position and women in their 50s most prefer. The single arrangement pattern of a stylistic type was shown as the pattern that college men in their 20s, men in their 50s and women working on a sales, production, service position most prefer. The single arrangement pattern of a stylistic type of a realistic type was shown as the pattern that men in their 40s working on a sales, service, production position and college women in their 20s most prefer. The single arrangement pattern of a geometrical type was shown as the pattern that most of people prefer.