• 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 Journal of Asian Finance, Economics and Business
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• v.7 no.3
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• pp.191-199
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• 2020

This study aims to investigate what selection attributes of customer value are more crucial when consumers choose the dessert at convenience store, which is the fastest growing retail format in Korea recently. Factors considered to be important when customers buy dessert, such as economics, diversity, convenience, and safety were examined and also relationship between customer value and satisfaction was analyzed. The survey was conducted through online (including SNS) from April 6, 2019 to April 30, 2019. A total of 303 questionnaires were used for empirical analysis. Factor analysis was performed to verify the validity and reliability of the measured variables. And the structural equation model (SEM) was used as a statistical method for hypothesis testing. As a result, factors as 'diversity', 'safety' were revealed to significantly affect hedonic customer value, while 'convenience' was shown to affect utilitarian customer value significantly. In addition, the path that customer value leads to satisfaction was also found to be significant. The result of the study suggests that selection attributes of convenience store dessert and providing meaningful implications of related hedonic and utilitarian values when customers purchase dessert at convenience store. This study provided practical implications for managers of the fiercely competitive dessert industry.

• 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.17 no.4
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• pp.140-152
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• 2011

As increased demand for well-being food caused more interest in hangwa, or Korean traditional sweets and cookies, this study attempted to analyze the effects of psychological well-being awareness on selection attributes for it and customer satisfaction based on the customers who buy hangwa. As a result of statistical analysis, psychological well-being awareness positively affects selection attributes for hangwa. It also bas a positive effect on customer satisfaction.

• Journal of Distribution Science
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• v.21 no.11
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• pp.103-111
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• 2023

Purpose: This research aims to study the selection attributes influencing the purchasing decisions of the MZ generation in online luxury stores and explores the moderating effects of consumer value. The research aims to validate the impact of reasonable pricing, brand reliability, product variety, comprehensive product information, and user-friendly interfaces on customers' decision to purchase products from online luxury stores. Research design, data and methodology: A survey was conducted with 101 participants, and data analysis included exploratory and confirmatory factor analysis, as well as covariance structure model analysis. Results: The findings reveal that brand trust, product variety, and information sufficiency significantly influence brand affect, which in turn influences purchase intention. Additionally, the study identifies that consumers prioritizing hedonic value are more influenced by brand trust and information, while those prioritizing utilitarian value are more responsive to factors like reasonable price, product variety, and ease of use. Conclusions: The study provides insights into the preferences and behaviors of the MZ generation, highlighting their digital proficiency, mobile-centric lifestyle, desire for product variety, price-consciousness, social media influence, and the availability of personalized shopping experiences as factors contributing to their preference for online luxury stores. These findings contribute to understanding consumer behavior and decision-making processes in the context of online luxury shopping.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.432-439
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• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.59-73
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• 2011

The purpose of this study is to establish a marketing strategy for the makgeolli manufacturing industry. We fractionized cousumer types depending on motives for purchase of customers who had bought makeolli or drunk it for the last six months. We also examined the relationship between makgeolli selection attributes and customer satisfaction by the cousumer types. SPSS 15.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA, and multiple regression were executed. As a result, the motives to purchase and drink were divided into four factors - marketing, effect on health, self-desires, outside environment; consumers into three types - dependent type, loving type, indifferent type; makgeolli selection attributes into five factors - health characteristics, visual elements, brand characteristics, drinking characteristics, purchase characteristics. It was shown that the makgeolli loving type considered all the makgeolli selection attributes as most important; the dependent type considered the health characteristics and visual elements as less important than the loving type did. The indifferent type considered all the makgeolli selection attributes as less important compared with the other types. Among the makgeolli selection attributes, drinking characteristics and the purchase characteristics had effects on customer satisfaction.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.37-51
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• 2016

The purposes of this study were (1) to investigate the important selection attributes of coffee brands and the relative positions of major coffee brands on the positioning map through similarities and preferences of coffee brands that customers perceive and (2) to provide Korean coffee brands with strategic information about how to differentiate themselves from existing competitors in the Chinese market. A total of 268 samples were used for data analysis that comprised frequency analysis, descriptive statistics, ALSCAL, and regression analysis. The results showed that among 8 coffee brand selection attributes the most important was atmosphere, followed by cleanness and sanitary condition, and convenient location and transportation. Friendly service, taste of coffee, price and variety of menu were next and brand was the least important among 8 selection attributes. The results of positioning map showed that Maan Coffee was evaluated the highest iin atmosphere, cleanness and sanitary condition, and convenient location and transportation compared to other coffee brands. Marketing strategies for Korean coffee franchisers (Angel-in-us Coffee and Caffe Bene) were provided for successful repositioning in the Beijing coffee market.

• The Journal of the Korea Contents Association
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• v.12 no.6
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• pp.475-485
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• 2012

The purpose of this research study was to identify the factors that influence comsumer who make decisions on preferred coffee types. Data was collected for a month from September $12^{th}$ to October $10^{th}$, 2010 from 807 participants who visited a cafe' in Seoul. The Limdep(LIMited DEPendent) 8.0 program was used in analyzing the determinants for preferred types of coffee using the multinomial logit model(MNL) approach. The results revealed that there were four taste preference groups being Espresso, Americano, Cafe' Late, and Cafe' Mocha ; as well as confirming that demographic characteristics influenced the coffee selection attributes, type of packaging, preferred coffee brand, and visit frequencies. This study found seven coffee selection attributes were significant factors in influencing patrons choices for purchasing speciality coffee being age range, profession, packing status, elation, superficial appearance, weight control, and habitual, respectively. The research reflects the coffee selection attributes by the customers' preference and concludes that it would be helpful to make marketing strategy for particular coffee brands.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.171-185
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• 2014

This research investigates the causal relationships between the selection attributes of coffee shops and customer value and revisit intention. To do this, the statistics programs SPSS 18.0 and AMOS 18.0 were used targeting 218 college students from three universities (K, D, Y) in the Busan area. Frequency analysis, explanatory factor analysis, confirmatory factor analysis, correlation analysis, and structure model analysis for hypothesis verification were conducted to analyze the data. Based on the results of exploratory factor analysis, five factors were drawn as quality of coffee, indoor environment, service, discount, and brand. Model fidelity and validity was confirmed by implementing the confirmatory factor analysis. In addition, results of structure model analysis confirmed partial relationships among the selection attributes of the college students regarding coffee shops, customer value, and revisit intention. Furthermore, a positive relationship between customer value and revisit intention was also confirmed. Thus, this research suggests that coffee shop managers should manage in a way that customers may acknowledge the value of the expenses they pay.