• Culinary science and hospitality research
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• v.22 no.4
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• pp.319-332
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• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.373-380
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• 2018

The purpose of this study was to identify the importance and performance ranking and differences in inflight meal service quality. Data were collected from A airlines passengers. In order to secure the validity and reliability of the measurement tools, exploratory factor analysis were conducted, accordingly meal, service, cleanliness were deduced. IPA results are as follows. First, the quadrant I consisted of meal flavor, meal quality, meal menu, balanced diet, korean food availability, cleanliness of dishes, cleanliness of crew clothes. In the II quadrant, appropriate temperature, appropriateness of meal distribute time, cleanliness of the meal were found. So, the airline managers should have the most interest in these attributes and had to improve first. The quadrant III showed meal quantity, liquor diversity, polite attitude, immediate response to the meal, knowledge of the meal, meal freshness. Lastly, the quadrant IV showed a variety of beverage and special meal order. It is considered that resource allocation is necessary for minimizing the amount of resources invested to the quadrant IV, and then it should be allocated the quadrant II, which is high in importance but low in performance.

• Journal of Korean Society of Transportation
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• v.29 no.1
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• pp.7-15
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• 2011

Recently, airport competitiveness measure is not only passenger and cargo throughput but also value-added activities of their hinterland and airport city. That is, airport competitiveness comes from airport versus airport to airport with their own-supplied city and hinterland connected with airport to provide diversified functions. This study surveyed and analyzed how to form a cluster focused on Incheon International Airport and what are important factors to form of cluster in achieving competences. These clusters need government's political support. In this case, there was a shortage of specialized human resources in competent local suppliers, and limited informations sharing.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.607-615
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• 2015

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.

• Journal of People, Plants, and Environment
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• v.22 no.2
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• pp.167-180
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• 2019

This study was conducted to investigate effective ways to meet social and cultural interest in and needs of gardens and gardening. A total of 191 respondents who answered they were living in Gyeongnam region in the questionnaire were selected: 102 (53.4%) were males and 89 (46.6%) were females. In frequency of garden visits, 45% of the respondents answered they visited gardens once a year. Their preferred companion was family (43.6%), followed by friends/colleagues (24.3%). Their important motives of garden visits included admiration of gardens' scenery and ambience, pleasure in being outdoors, relaxing mentally and physically, and appreciation of plants. Relatively less important motives included understanding or educating about nature and environmental conservation, and interest in garden design and horticulture techniques. In the overall assessment of gardens and gardening, the quality of the establishment, management and operation of botanic gardens and arboreta in Gyeongnam region scored 3.32 scale, which was close to the level of 'fair.' Also, the respondents agreed at 3.91 scale that it was necessary to improve the garden creation, gardening, and garden culture. Meanwhile, many people in Gyeongnam region did not clearly understand differences between garden and public park, also had a very obscure perception of public garden. The results of importance-performance analysis (IPA) indicated that it is necessary to concentrate on directing and developing some programs such as admiration of beautiful and exotic plants, and education on garden culture including garden making and horticultural techniques.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• Journal of the Korea Institute of Building Construction
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• v.20 no.6
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• pp.545-554
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• 2020

As recent safety accidents at construction sites can lead to serious accidents that threaten the lives of workers, the role of safety managers in charge of safety management has emerged. However, the current construction safety management system requires the improvement and simplification of the work contents due to the excessive workload and inefficient safety tasks of each person. In this respect, the main purpose of this study is to reduce the occurrence of construction safety accidents by deriving correlations using 2×2 Matrix analysis techniques through expert opinion, simplifying unnecessary tasks and identifying areas requiring improvement. Therefore, if this research reduces inefficient safety manager work and reduces job stress caused by excessive simple document work, thereby efficiently reorganizing safety manager's work to prevent blind spots of hazards and risks, it will ultimately have a great effect on preventing safety accidents at construction sites.

• Journal of Korea Port Economic Association
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• v.37 no.3
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• pp.35-53
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• 2021

Over the past 20 years, Korea's number of international passengers and freight transportation records has increased by 8.6% per year, respectively. However, despite the development of sea lanes and increased voyages, there have been constant calls for improving the inefficient management of international passenger ports. Hence, this paper presents improvements and further directions for international passenger port management. Focusing on the Incheon International passenger port as a representative case study, the main results show that the most important, urgent, possible measures for improving the port management include (i) the expansion of customs personnel and implementation of a 24-hours customs clearance system in operation, (ii) installation of buffer facilities between the ferry and ferry cargo and establishment of hinterland specialized in car ferry freight in a facility, and (iii) clear standards for cost-bearing subjects and limitation of high cost related to terminal use in institution. These results imply the need for government policy access and investment reflecting stakeholder opinions at various levels, such as operation, facilities, institution, and so forth, for efficient management of international passenger ports.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.478-486
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• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1873-1880
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• 2015

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.