• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.33-45
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• 2006

The purpose of this study is to make special study of the efficient operation of university foodservice. The concrete results through the conjoint analysis can be elicited as follows. First, through the interview in depth we draw out the efficient attribute comparing and analyzing elements of selecting menu and main reasons for selecting either student cafeterias or general cafeterias. Second, we elicit the best attribute based on the results of analysis on preference. Third, we present an improvement program for operating student cafeterias through simulation. As a result of conjoint analysis of the main reason for selecting a cafeteria and the utility of each attribute, the most important factor comes price (34.95%), the time required (33.20%), food taste (30.45%), and various menu (1.42%) in that order. What draws attention in the research is that price (34.93%) is not the only factor which influences students' choice of a cafeteria. Location (33.20%) and food taste (30.45%) are all equally important. These results show that students' expectation for cafeterias is getting various. Basically, all customers look for a nearer restaurant where its food taste is good and menu is various at a low price.

• Journal of Korean Society for Quality Management
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• v.45 no.1
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• pp.55-64
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• 2017

Purpose: A large number of attributes with mixed levels are often considered in the conjoint analysis. The respondents may have difficulty with scoring their preferences accurately because of many attribute items involved in each survey question. We research on the technique for reducing the number of attribute items. Methods: In order to reduce the number of attribute items in a survey question, we make a new attribute by merging two original attributes. A 'No question' option is also included as a new level in a merged attribute. Results: We propose BIB $6^4$ design in the case where we have four attributes with 2 levels and 3 levels, respectively and then analyze all the respondents survey data generated by the repeated simulation study in order to compare various model selection methods. Conclusion: How to reduce the number of attribute items is proposed and how to design and analyze the survey data are illustrated.

• Journal of The Korean Association For Science Education
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• v.26 no.1
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• pp.40-48
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• 2006

The purpose of this study was to investigate 6th grade pupil's thoughts during classification activities. Two suitable tools in classification activity achievement were developed to achieve this purpose. The first was an artificial stimulus card in which the attribute was prominent; and the other a natural stimulus card in which the attribute was less prominent. Participants of the study were 8 6th grade pupils from D elementary school in Yeongdeungpo-gu, Seoul. Data were collected from interviews with the pupils, the pupil's recordings of classification, the investigator's observation of pupil's actions, and video recordings of the pupil's subject classification process. Results found in this study were as following. First, when doing classification 6th grade pupils considered attribute observation, attribute estimation, preliminary inspection, criteria selection, and sample identification. Second, 6th grade pupil classification thought process was found to be repetitive, passing through the steps of attribute observation, attribute estimation, preliminary inspection, criteria selection, and lastly, sample identification. Third, 6th grade pupils took advantage of cognitive economic efficiency. Study findings also revealed guidance for the teaching and learning of scientific classification. First, once teachers understand the classification thought process of students, more effective classification guidance will be possible. Second, it is necessary that guidance fit each step of the classification thought process.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.553-562
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• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.

• The Korean Journal of Food & Health Convergence
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• v.7 no.4
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• pp.1-11
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• 2021

The purpose of this study is to investigate the ramen selection attributes of consumers. This research assigned taste, price, quantity, design, and brand as selection attributes, all of which have already been verified by previous studies as selection attributes when purchasing processed foods. A total of 500 questionnaires were issued, and the survey results were analysed to ensure validity and reliability. A Structural Equation Model was used to test the hypotheses of the study. Based on the analysis, taste, price, quantity, design, and brand had a statistically significant effect on satisfaction. Furthermore, satisfaction had a statistically significant effect on repurchase intention. Among the selection attributes (taste, price, quantity, design, and brand), only price had a statistically significant effect on repurchase intention. However, the influence of the selection attributes on satisfaction varied depending on the consumer's consumption value. In order to analyse the moderating effect of consumption value, the respondent group was divided into a hedonism group and pragmatism group, and analysed. It empirically proved that the hedonistic value-oriented group valued taste, and the practical value-oriented group valued price the most. This study empirically verified the relationship between ramen selection attributes and consumption value, and provided corresponding theoretical and practical implications.

• Journal of Information Technology Services
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• v.13 no.2
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• pp.133-149
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• 2014

It is unavoidable to provide products that meet customers' needs and wants so that firms may survive under the competition in this globalized market. This paper focuses on how to provide levels for attributes that compse product so that firms may give the best products to customers. In particular, its main issue is how to determine common attributes and the others with their appropriate levels to maximize firms' profits, and how to construct a decision support system to ease decision makers' decisons about optimal common attribute selection using the Semantic Web and SWCL technologies. Parameter data in problems and the relationships in the data are expressed in an ontology data model and a set of constraints by using the Semantic Web and SWCL technologies. They generate a quantitative decision making model through the automatic process in the proposed system, which is fed into the solver using the Logic-based Benders Decomposition method to obtain an optimal solution. The system finally provides the generated solution to the decision makers. This presentation suggests the opportunity of the integration of the proposed system with the broader structured data network and other decision making tools because of the easy data shareness, the standardized data structure and the ease of machine processing in the Semantic Web technology.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.248-261
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• 2009

The purpose of this study is to examine the effects of selection attribute in big discount stores upon post-purchase consumer behavior and provide reference materials required for big discount stores to develop customer satisfaction strategies. As a result, this study shows the following findings: First, product-related factors had positive effects on post-purchase consumer behavior. Second, service-related factors had positive effects on post-purchase consumer behavior. Third, store-related factors had positive effects on post-purchase consumer behavior. Conclusively, it is advisable that big discount stores provide a variety of personalized services for customers to create and attract their trust, motivating effective recommendation to their acquaintances.

• Journal of Software Engineering Society
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• v.26 no.2
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• pp.31-44
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• 2013

Software product line (SPL) engineering is a reuse paradigm that helps organizations increase productivity and improve product quality by developing product from reusable core assets. In SPL, product configuration is the process of selecting the desired features and feature attributes for a given product from a feature model. In order to develop a successful product, feature and feature attribute selection that can achieve the product goal is important. There can be thousands of features and feature attributes resulting in myriads of configurations and finding the best configuration efficiently is a hard task. This paper proposes a systematic process for feature-based product configuration. To support development of a product that satisfys all product goals(business goals and quality goals), a model showing how feature and feature attribute combinations are related to product goals is included and a method for deriving an optimal product configuration using the model is proposed.

• Journal of Service Research and Studies
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• v.11 no.2
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• pp.21-36
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• 2021

This study investigated the means-end chain theory more concretely through the APT hard laddering technique. This is carrying out a questionnaire survey targeting users by hair salon type, and the items drawn from the qualitative laddering technique are applied. The technique is a comparative analysis of each attribute, consequences, and value item by analyzing each step's questions. The results are as follows. First, hairdresser's ability, acceptance of individual-customized opinions, and cheap price were the most mentioned items in the selection attributes. As for the consequences items, image transformation, neatness, novelty, and psychological stability were drawn in order. The items indicated as important among the value items were satisfaction, followed by happiness, confidence, beauty, and bond. Second, the remarkable selection attributes, irrelevant of hair salon type, was revealed as hairdresser's ability and the key values pursued when using a hair salon were drawn as satisfaction, confidence, and beauty. From this result, it was found that meeting the desire of consumers using hair salons can be linked with ultimately pursued values. It was also verified that partial differences were shown by hair salon type and this meant that consumers' desire and expected benefits were different by hair salon type. Although this study drew value perception through comparison with hair salon types based on the means-end chain theory, it was confirmed that the most important selection attribute was hairdresser's ability and they select and use hair salons to gain satisfaction and confidence.