• International Journal of Quality Innovation
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• 제5권1호
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• pp.34-42
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• 2004

In the traditional use of conjoint analysis, in order to evaluate the relative importance of several elements composing a service, interviewed customers are asked to express their judgement about different scenarios (specific combinations of elements). In order to reduce the number of possible scenarios, design of experiments methodology is usually exploited. Previous experiences show that, even a limited number of proposed scenarios cause difficulty in answering for the interviewed customer if the scenarios differ for elements of very low interest to him/her. Consequently, a high rate of abandon of the interview has been observed. In this study it is assumed that a service can be decomposed in several improvable elements and/or enriched with new "optionals". In both cases, what under study is assumed to be a set of dichotomous attributes. For each of these attributes, its marginal contribution to customer satisfaction has to be modelled and estimated. To obtain the required information, an opportune questionnaire is proposed to a sample of interviewed customers. An interviewing procedure consisting in a customer driven design of scenarios is followed, starting from the full-optional scenario and eliminating one by one the less satisfying elements. For each interviewed customer, a ranking of attributes is so obtained. Then, by asking the interviewed customer to evaluate on a metric scale the scenarios he previously selected, a rating of attributes can also be obtained. A case study conducted in collaboration with a public transportation company is presented. Contrarily to previous experiences, the abandon rate proved extremely reduced.y reduced.

• 한국식생활문화학회지
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• 제16권1호
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

• 동아시아식생활학회지
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• 제16권5호
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 1999년도 추계학술대회논문집
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• pp.153-161
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• 1999

For composing the structure model of national maritime power system by system structural modelling, in this study, the 50 basic factors are selected by survey of the extensive and thorough literatures on maritime, sea, maritime power and sea power. And the basic factors are classified into 36 component factors by cluster method. The 9 attributes are extracted by the application of the principle component analysis method, one of the factor analysis method in system engineering, to component factors. We defined the attributes composing the national maritime power system by integration the result of this study and existed our studies relate to this topic. Which are showed in table 8. and we showed the structure model of national maritime power system in figure 3. In table 8, the 9 attributes are as follows: the fundamental power of maritime, shipping and port power, naval power, fishing power, shipbuilding power, the power of ocean research and development, dependency on seaborne trade, the protection power of ocean environment and the will and inclination of government.

• 식품보건융합연구
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• 제8권4호
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• pp.23-30
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• 2022

This study aims to analyze the premium hamburger market, which has recently become popular, the effect of the importance of the customer selection attribute of premium hamburgers on customer satisfaction, and the effect of customer satisfaction on repurchase intention. Existing research has focused on the importance of the selection attributes of premium hamburgers. Quality, convenience, experience, and presentation visuals were selected as customer selection attributes. This study analyzed 158 customers who had purchased and tasted premium hamburgers. To verify reliability and validity, a confirmatory factor analysis and discriminant validity analysis were performed, and a path analysis was carried out using structural equation modeling. The results showed that the quality, convenience, experience, and presentation visuals of premium hamburgers had a statistically significant effect on satisfaction. Moreover, satisfaction was verified to have a significant effect on repurchase intention. Customers' preference for premium burgers will continue to increase, thanks to the growth in national income, single-person families, and healthy food wellness. It was empirically proven that the selection attributes of premium burgers have a statistically significant effect on customer satisfaction and that satisfaction significantly affects repurchase intention. This study broadens the research horizon and has practical implications.

• Educational Technology International
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• 제11권1호
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• pp.1-26
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• 2010

The purpose of this study was to identify differences in teachers perception on educational attributes and effectiveness of IPTV according to demographic factors. To investigate possibility of educational application, the participants of the study were teachers selected from IPTV initiative schools in elementary and middle levels nationwide. 55 teachers participated from 22 IPTV model schools nationwide, which were 9 elementary schools, 6 middle schools, 7 high schools. As results of research, there were some significant foundings. In terms of the perception on educational attributes of IPTV, there are explicit perceptional difference between "capital area teachers" and "the other regional teachers". However, there were no significant difference according to school level. Perception of male teachers were more positive than those of female teachers. Also, there were no significant difference according to teaching experience. On the other hand, in terms of the perception on educational effects of IPTV, we could conclude that teachers from metropolitan cities have more negative perception on IPTV than teachers from other kinds of cities have. Regardless of school levels, teachers showed merely fair perception on effectiveness of IPTV. There was significant difference between male teachers and female teachers in perception on educational effectiveness. Also, Results showed no significant differences according to teaching experiences. Future tasks for the development of IPTV strategies require specific need analysis of teachers and collaborative works of policy makers, teachers, researchers, and IPTV service providers.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.354-360
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• 2002

The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers'brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n=307) and operators (n=273) of flour famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%) , atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers'ratings of the importance of the individual attributes and the ranking of the same attributes'relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers'and operators'data (p < 0.001, p < 0.1, p < 0.5). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers'brand choice decision process and measure the hidden needs of their customers.

• 한국환경과학회지
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• 제26권12호
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• pp.1341-1353
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• 2017

This study aimed to identify the aquatic and riparian factors associated with the presence/absence of the Eurasian otter in the Nakdong river basin, where the species is relatively more abundant than other otter species. Environmental factors and presence records were collected. Geographical Information System technology and chi-square test were used to compare environmental gradients in aquatic and riparian factors between presence and absence sites. Aquatic habitat attributes were evaluated with natural riverside sandbars and channel crossing artificial structures, the ratio of channel width to alluvial plain width, riverbed substrate, and flow diversity. Riverbank characteristics, bank materials, man-made embankment types, and land use/land cover of inland and riverside areas were selected as riparian habitat attributes. Compared to the aquatic attributes, riparian attributes were highly significant when assessing otter presence and absence sites, suggesting that conservation of suitable riparian areas to provide maternity and resting areas for otter species is essential in the Nakdong river basin. None of the aquatic attributes examined were statistically significant when evaluating otter presence or absence. These results indicate that the presence of suitable riparian area for resting and reproduction habitats is more critical to the presence of Eurasian otter than food availability in aquatic areas. To inform implementation of effective conservation actions, broad-scale factors, such as watershed attributes, would be needed to further assess habitat conditions of the Eurasian otter.

• 한국유통학회지:유통연구
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• 제4권3호
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• pp.65-86
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• 2000

관계마케팅 파라다임에서 판매원은 단순히 판매뿐 아니라 고객에게 가치를 창조해 주고 장기적인 관계를 발전시키는 중요한 역할을 한다. 본 연구는 판매원에 대한 선행연구에서 다루어지지 않았던 소매상황에서 의류판매원의 평가속성을 파악하고, 이의 측정도구를 우리나라 상황에 맞게 개발하고, 그 속성의 중요도를 파악하는데 있다. 아울러 백화점 의류판매원 속성 평가에 영향을 미치는 소비자 변인으로 소비자 지식과 제품관여 및 인구통계적 특성의 영향을 살펴보았다. 백화점 의류판매원의 속성차원은 개별면접과 선행연구를 바탕으로 개발되었으며, 이를 백화점 고객을 대상으로 실증 조사하였다. 그 결과 우리나라 백화점 의류판매원의 평가속성은 서비스 마인드, 판매노력, 수수한 인상, 판매유도기술 및 제품지식의 5차원으로 밝혀졌다. 백화점 고객은 의류판매원의 서비스 마인드를 가장 중요시하였으며, 그 다음으로는 판매노력, 제품지식, 수수한 인상, 판매유도기술의 순으로 중요시하는 것으로 나타났다. 소비자 지식, 제품관여 및 인구통계적 변인은 소비자의 의류판매원 속성 지각에 부분적인 영향을 미치는 것으로 나타났다. 본 연구의 결과에 근거하여 학문적, 경영적인 시사점을 제시하였다.

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.