• International Journal of Highway Engineering
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• v.19 no.4
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• pp.45-52
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• 2017

PURPOSES : This study was initiated to estimate the utilities of usage attributes of BRT and Bimodal Trams using a conjoint analysis method in order to identify the important features pertaining to the use of BRT and Bimodal Trams. METHODS : For this purpose, important attributes and those level in the use of BRT and Bimodal Trams in the city of Sejong were identified. Next, a profile questionnaire pertaining to BRT and Bimodal Trams was designed for the conjoint analysis, and a survey was conducted in the city of Sejong. Using SPSS software, conjoint analysis was performed to identify the important attributes vis-$\acute{a}$-vis the use of BRT and Bimodal Trams in the city of Sejong. Finally, the utilities for individual attributes were calculated based on the models estimated by the conjoint analysis. RESULTS : The results of the conjoint analysis were used to identify the important attributes. With regard to the usage of BRT, users indicated that fare was the most important attribute with the highest utility. In the case of Bimodal Trams, the users indicated that the number of seats and internal environment were the most important attributes with the highest utilities. CONCLUSIONS : Based on the results of the conjoint analysis, the important attributes pertaining to the use of BRT and Bimodal Trams in the city of Sejong were identified. Our study indicates that BRT in the city of Sejong needs to be upgraded to improve the utilities of the important attributes. Currently, Bimodal Trams has not been introduced completely in the city of Sejong. However, in the future, when the introduction of Bimodal Trams is completed, the important attributes should be emphasized in order to improve the quality of its service.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2011.04a
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• pp.267-272
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• 2011

The purpose of this study was finding selecting attributes of serviced residence and suggesting right direction of serviced residences. Research methods weresocial survey research with questionnaire and field survey. Field survey was conducted from September 20, 2010 to November 9, 2010 on 6 serviced residences. 106questionnaire survey data collected near by CBD. SPSS 18.0 program was used for Statistical analysis. Majorfinding were following; analysis methods were Frequency, $x^2$-test and ANOVA. Selecting attributes were divided into general attributes, facilities, services and individual units. First, pleasant atmosphere was the most important item amonggeneral attributes. Second, buffet restaurant was the most important items among facilities. Third, mail delivery service was the most important item among services. Fourth comfort was the most important item among individual units. In conclusion, serviced residences need more elaborate management, improvement of lobby lounge, provision of optional services and comfortable environment of individual units.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• Journal of Community Nutrition
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• v.7 no.1
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• pp.58-63
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• 2005

Identifying quality attributes with the greatest value to the residents is important if the Continuing Care Retirement Community (CCRC) is to increase the frequency of residents' dining. However, it is not known which specific attribute is relatively more important than others to evaluate foodservice. The purpose of this study is to identify the relative importance of food and service quality attributes in the evaluation of foodservice in CCRe. This study surveyed the independent living residents of three CCRCs in the Midwestern states. Respondents placed great importance on taste and flavor of food which has the highest percentage of utility range ($28.28\%$) and the second greatest on appearance of the server ($23.46\%$) . The important attributes were ultimately used to predict the most preferred choice of food-service for residents. Knowledge of the importance of the attributes would enable the foodservice managers in CCRCs to manipulate those attributes to enhance the residents' perceptions of quality and identify strategies for continuous improvement.

• Fashion & Textile Research Journal
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• v.17 no.3
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• pp.372-381
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• 2015

This study investigates differences in fashion products attributes, mobile shopping mall attributes, impulse buying behavior, and satisfaction according to mobile shoppingconsumption value. The findings provide new information on marketing strategy for mobile shopping malls. A total of 283 usable questionnaires were obtained from college students. Data were analyzed by frequency analysis, factor analysis, and ANOVA using SPSS 21.0 for Windows. The results were as follows. First, according to the consumption value, consumer were classified into 3 groups: social/functional oriented, indifference and epistemic/emotional oriented. Second, the conspicuous-functional pursuit group considered utility and exhibition more important in regards to fashion products attributes for the consumption value group, the personality pursuit group also considered aesthetics and utility more important than other groups. Third, conspicuous-functional pursuit group considered continuous management more importantin regards to the importance ofmobile shopping mall attributes for the consumption value group, the personality pursuit group considered informationexchange more important than the other groups. Fourth, the conspicuous-functional pursuit group and Personality pursuit group considered impulse purchase behavior more important than the emotionalpursuit group. The conspicuous-functional pursuit group considered satisfaction after impulse purchase behavior more important than other groups.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.327-336
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• 2007

Life-style factors often include social relationships as well as consumption, entertainment and dress patterns. They also typically reflect an individual's attitudes, values and worldview. Life-style types have become and an important factor for segmenting customer markets ever since significant relationships between life-style and customers' behavior was proven. This study examined the relationships between the life-styles of young customers' and the important attributes of foodservice encounters. Factors analysis with VARIMAX and K-means cluster analysis were conducted to group the subjects by life-style. According to the factors analysis, four underlying dimensions were identified and labeled: (1) 'actively fashioned', (2) 'luxury picky', (3) 'healthy toward', and (4) 'utilitarian leisure'. Based on the factor scores derived from the factors analysis, the K-means cluster analysis classified three groups as statistically significant using ANOVA(p<0.05). The overall mean score for the 3rd cluster 'trendy-active picky' was higher than the other two clusters, and represented very picky attitudes about foodservice attributes. The 3rd cluster also seemed to apply higher standards to all of the foodservice attributes. By order of importance, the most important attributes of the 2nd cluster 'pursue-utilitarian leisure' were food serving time, automation systems, server's hygienes, employee kindness, time in line, and menu variety. In spite of low concerns for the life-style attributes, the first cluster 'passively indifferent' recognized menu variety, food sanitation, food serving time, server's hygiene, menu price, air circulation, and room temperature as important. These results suggest that young diners in Korea could be classified by their diverse life-styles that are represented as trendy, utilitarian, and indifferent and will hopefully contribute to the foodservice industry's ability to segment customer characteristics by different life-styles in Korea.

• Journal of Fashion Business
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• v.19 no.6
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• pp.127-138
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• 2015

Due to the virtual nature of online businesses, online apparel stores need to enhance the consumer experience by utilizing store design attributes to provide their customers relevant and sufficient information. Since online apparel stores mainly communicate with their customers virtually and digitally, it is important to understand how consumers perceive and react to different design attributes commonly found on apparel stores' online websites. The purpose of this paper is to examine the importance of design attributes commonly found on online apparel stores' websites using three different importance measurements. The design attributes examined in this study include enlarged pictures, product detail pictures, product reviews by other buyers, coordinating items, and size measurement charts. The three different measurements used in this study include two direct measures and one indirect measure using conjoint analysis. Across the three different measures, both the men and women indicated that enlarged pictures represent the most important design attribute when they purchase clothes online followed by size measurement charts and they considered the availability of coordinating items the least important design attribute.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.195-203
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• 2013

The aim of this study was to provide strategic implications for the coffee market in which competition got severer through IPA analysis based on the attributes of selection of a specialized franchise coffee shop. The results of a positive analysis conducted with undergraduates in their twenties were as follows: According to the evaluation of the importance of the attributes of selection of a specialized coffee shop, the most important were 'cleanliness and hygienic facilities inside the shop (6.09)' and 'taste and quality of the menu (coffee) (6.09)'. According to the performance analysis, those showing the highest performance were 'brand image (4.92)' and 'cleanliness and hygienic facilities inside the shop (4.92)'. According to the result of IPA analysis, what customers regarded as being the most important were 'taste and quality of the menu (coffee)', 'kindness of the staff', and 'cleanliness and hygienic facilities inside the shop', and, in fact, they showed great performances as well. However, 'price of the menu (coffee)' was regarded as being important but did not indicate a great performance; therefore, they showed dissatisfaction with it. Although they did not think 'environment around the shop', 'brand image', 'brand recognition' or 'interior size and scale of the shop' were important, the attributes did not appear to show great performances. Therefore, we need constant maintenance strate gies regarding the fact that consumers are considered to be very important for evaluation, and should make efforts to change the price in advance.

• The Journal of Fisheries Business Administration
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• v.49 no.2
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• pp.1-19
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• 2018

This study was targeted on the non-processed, semi-processed, and full-processed seafood to investigate the consumers' importance and satisfaction levels of purchase attributes for each seafood product. The present study conducted a survey on 335 randomly chosen seafood consumers. Respondents' importance-satisfaction scores of purchase attributes were measured. The results were as follows. The importance of purchase attributes was significantly higher than the satisfaction on 21 out of 23 attributes, according to the non-processed, semi-processed, and full-processed seafood(p<0.05). Consumers regarded intrinsic attributes such as 'freshness' of products as very important when purchasing non-processed seafood, and their satisfaction was also high. On the other hand, for semi-processed and full-processed seafood, external attributes such as 'date of manufacture or expiration date' were considered as more important attributes to purchase them. Consumers also perceived that full-processed seafood was less in quantity and more expensive than non-processed and semi-processed ones. In case of semi-processed seafood, the difference of importance-satisfaction score for 'taste' was large, and it was considered the taste should be improved according to consumers' taste.

• Asia pacific journal of information systems
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• v.30 no.1
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• pp.94-119
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• 2020

Digital platforms characterized by network effects enable provisioning of various types of services and provide a mechanism for linking producers and consumers. Identifying the key Quality of Service attributes of such platforms is vital for their continued success and growth. In this paper, a set of quality attributes for platforms is first extracted from different extant quality models. Then actual user feedback data from three platform providers are analysed and mapped against the set of quality attributes to determine the key attributes that are relevant. These findings are corroborated with qualitative data from interviews of different stakeholders. The results show that service quality characteristics are important to the success of platforms. Functional characteristics of platforms assume importance where the digital contributions of the platform is higher. Apart from these, 'fitness for use' as a major determinant of quality is also important in digital platforms.