This study aimed to identify consumer demands and propose improvement measures for restaurants by conducting an importance-satisfaction analysis of the attributes that influence dining consumers’ restaurant selection. The key findings are as follows: An analysis of consumer hygiene behavior revealed that participants were particularly vigilant about washing food ingredients, checking expiration dates, and maintaining personal hygiene before meals. Notably, women exhibited significantly higher hygiene behaviors than men in 9 out of 12 items. The importance analysis of restaurant selection attributes indicated that “food cleanliness” and “food taste” were prioritized, with women assigning higher importance to almost all attributes, particularly emphasizing restaurant cleanliness and food taste. The satisfaction analysis showed that “food taste” and “food cleanliness” were the most satisfying attributes, with significant gender differences observed in 4 out of 26 items. The importance-satisfaction analysis demonstrated that satisfaction levels were consistently lower than importance levels across all 26 attributes. The ISA analysis identified that items in the second quadrant, such as restroom cleanliness, reasonable price, and the provision of food safety information, were in the most urgent need of improvement. Overall, the study highlights that consumers place a high level of importance on hygiene and cleanliness in restaurants, reflecting a market with increasingly stringent hygiene standards.

본 연구는 중국 산둥성 쯔보시의 도시공원 중 하루 평균 인구 유동량이 가장 많은 인민공원, 횃불공원, 치성호공원을 대상으로 식재경관 조성에 중요한 영향을 미치는 20개 식재경관 지표를 선정한 후 공원 이용자들이 식재경관에 중요도와 이용 후 만족도에 관한 설문조사를 실시하였다. 수집된 자료는 IPA 분석을 활용하여 식재경관 지표별 중요도 및 만족도를 파악하고 개선이 필요한 지표를 도출하였다. 연구결과, 중요도 분석에서는 인민공원과 치성호공원은 식물종 다양성, 횃불공원은 나무의 그늘이 가장 중요한 지표로 분석되었다. 한편, 만족도 분석에서는 인민공원 및 횃불공원은 나무의 그늘, 치성호공원은 식물종 다양성이 가장 높은 만족도를 가지는 것으로 나타났다. 대응표본 T-검사 결과, 인민공원은 16개 지표, 횃불공원은 15개 지표, 치성호공원은 15개 지표가 중요도 및 만족도 사이에 뚜렷한 통계적 차이가 있는 것으로 분석되었다. IPA 분석결과, 인민공원은 사계절 경관 등 4개 지표, 횃불공원은 꽃모양의 다양성 등 4개 지표, 치성호공원은 식물 층위의 미 등 3개 지표가 중요도는 높았으나 만족도가 낮게 나타나 중점적으로 개선해야 한 지표로 도출되었으며, 이를 토대로 중점적으로 개선해야 한 지표에 대해 개선방안을 제안하였다. 연구를 통하여 공원 이용자들의 식재경관 만족도를 향상하고 더 좋은 식재경관 체험을 할 수 있을 것으로 기대된다.

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

Non-face-to-face lectures have become a necessity rather than an option since COVID-19, and in order to improve the quality of university education, it is necessary to explore the properties of non-face-to-face lectures and make active efforts to improve them. This study, focusing on this, aims to provide basic data necessary for decision-making for non-face-to-face lecture design by analyzing the relative importance and execution satisfaction of non-face-to-face lecture attributes for professors and students. Based on previous research, a questionnaire was constructed by deriving 4 factors from 1st layer and 17 from 2nd layer attributes of non-face-to-face lectures. A total of 180 valid samples were used for analysis, including 60 professors and 120 students. The importance of the non-face-to-face lecture properties was calculated by obtaining the weights for each stratified element through AHP(Analytic Hierachy Process) analysis, and performance satisfaction was calculated through statistical analysis based on the Likert 5-point scale. As a result of the AHP analysis, both the professor group and the student group had the same priority for the first tier factors, but there was a difference in the priorities between the second tier factors, so it seems necessary to discuss this. As a result of the IPA(Importance Performance Analysis) analysis, the professor group selected the level of interaction as an area to focus on, and it was confirmed that research and investment in teaching methods for smooth interaction are necessary. The student group was able to confirm that it is urgent to improve and invest in the current situation so that the system can be operated stably by selecting the system stability. This study uses AHP analysis for professors and students groups to derive relative importance and priority, and calculates the IPA matrix using IPA analysis to establish the basis for decision-making on future face-to-face and non-face-to-face lecture design and revision. It is meaningful that it was presented.

This paper provides data for product development and improvement of grape varieties by analyzing the satisfactionimportance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19- 59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

본 연구는 청주읍성과 주변 문화재의 역사적 가치 재조명을 위해 대표적인 역사문화자원을 추출하고, 관련학과 대학생을 대상으로 역사문화경관에 대한 인식을 분석하였다. 분석을 통해 얻은 결과는 첫째, 청주의 대표적인 역사경관자원을 선정하여 역사문화자원으로서의 인지성을 추출하였다. 둘째, 역사문화경관의 중점경관 관리지표인 장소성, 조망성, 일체성, 왜소성에 대해 중요도와 만족도의 우선순위를 도출하였다. 연구 결과로 대표적인 역사문화자원의 인지와 가치 기준에 대한 우선순위를 도출하고, 요인별로 계획 및 보존관리에 대한 해결방안을 제안하였다.

The purpose of this study was to investigate the quality attributes and importance that affects their satisfaction with respect to lunchboxes amongst children from low-income families in Korea. In case of 1-3rd-grade elementary school, 57.1% received lunch box through the community child center, while 45.2%, 68.5% and 80.7% of 4-6th-elementary school, middle school, and high school students received the lunch box from home, respectively. Typically, in 40.2% of all grades, the time to eat the meal was within 1~2 hours of delivery, and 34.0% consumed the lunch within 2~6 hours of delivery. With respect to intake of the contents of lunchboxes, 72.0% of the participants answered that they ate 80% of the lunchboxes delivered and 24.9% only ate 50% of the content of lunchboxes. The largest leftover were vegetables (26.9%), and the reason for leaving food was ‘do not like to eat (36.1%)’ followed by ‘no taste (32.6%)’. Regarding improvements in delivery lunchboxes, elementary school students selected ‘taste’, while middle school and high school students selected 'variety of menu'. The ‘nutrition (3.69 point)’ of the lunchboxes was the highest satisfaction and the ‘variety of menu (3.34 point)’ was the lowest. In all grades, ‘nutrition’ and ‘hygiene’ were considered to be important as quality attributes of the delivery lunchboxes, and satisfaction was also high. On the other hand, in the 1-3rd-grade elementary school, ‘variety of menu’ and ‘amount of side dish’ were important but satisfaction was low. The 4-6th-grade elementary school, middle school and high school students stated that ‘taste’and ‘variety of menu’ were important, but satisfaction was low.

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.

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that “suitable contents for the theme of the class”, “contents and construction of practice class”, “diversity of practice menu” and “diversity of educational contents” had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, “adequacy of class time” and “contents and construction of theory class” showed low importance and satisfaction scores, requiring a little effort. Whereas, “time and construction of group practice”, “structure of textbook for class” and “duration of course and number of classes” showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that “professional lecture by instructors”, “lectures suitable for themes” and “lecture applicable in real life” had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that “adequacy of lecture room space”, “cooking equipment”, “diversity of cooking utensils” and “sanitary condition of cooking utensils” also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

본 연구는 시설원예 작물 재배 농가들을 대상으로 응답자들의 항목별 선호도를 분석하고, 농업현장에서 농민들이 체감하는 원예단지에 대한 만족도와 문제점을 파악하고 평가하고자 하였다. 분석 대상은 크게 생산관련 소모품 공동구입, 온실시설 기자재 공동구입, 공동 육묘 생산, 공동 냉난방시설 사용, 공동출하, 토양 검사 및 인증제도를 포함하는 공동 활동부분과 생산기술정보, 온실시설관리정보, 유통관련정보, 생산기술교육, 온실시설관리교육, 유통관련교육을 포함하는 정보교류 및 교육부분으로 나누었다. 공동활동 부분의 IPA분석결과 소모품 공동구입, 기자재 공동구입, 공동출하 항목이 중요도와 만족도가 모두 높아 지속적인 유지가 필요하며, 공동육묘 생산, 공동냉난방 시설 등 2개 항목은 중요도와 만족도가 모두 낮아 우선순위를 낮추어도 될 것으로 판단된다. 소모품 및 기자재 공동구입에 대한 단지별 생산자 니즈를 파악하고, 원예전문생산단지가 수출집중형인 경우에는 공동출하 체계를 적극 활용해 수출대상국별 경쟁력 있는 교섭권을 더욱 강화해 나가야 할 것이다. 한편, 육묘장과 냉난방시설의 경우, 정부지원을 받아 시설을 소유하고 있는 비율이 높기 때문에 중요도-만족도가 낮은 것으로 판단된다. 그러나 CO2 저감을 위한 환경친화적 신재생 에너지의 활용 및 지속가능한 농업의 관점에서 고찰해보면, 에너지 이용 효율성 제고 및 환경 친화적 원예단지 조성이 중요한 부분이라는 것을 인지해야 할 것이다. 또한, 토양 검증 및 인증 항목은 중요도에 비해 만족도가 높아 과잉관리가 개선될 필요성이 있는 것으로 나타났다. 이러한 결과는 원예전문생산단지 평가 지표에서 가점을 주는 평가항목들이기 때문에 이미 잘 관리가 되고 있는 것으로 설명할 수 있다. 정보교류 및 교육부문의 IPA분석결과 가장 집중적으로 관리되어야 할 요인으로 생산기술 교육이었으며, 원예전문단지교육을 실시하기 위해서는 생산기술 교육을 타 교육(온실관리 및 유통관련 교육) 보다 집중적으로 실시해야할 부분으로 평가할 수 있다. 생산기술 정보, 온실시설 관리정보, 유통관련 정보는 중요도와 만족도가 모두 높아 지속적으로 잘 유지해야 할 필요가 있는 요인들이다. 다양한 정보에 대한 응답자들의 중요도와 만족도가 높기 때문에, 농가들의 적극적인 정보 교류를 활성화 시키는 방안을 제시할 수 있을 것이다. 예를 들면, 구성원들의 정보교류 어플리케이션, SNS 활동 혹은 홈페이지 활용, 공식적인 정기모임 및 정보교류 회의를 위한 협의체를 구성 등을 들 수 있겠다. 온실관리 교육, 유통관련 교육의 2개 요인에 대해서는 우선순위를 낮추어도 좋은 것으로 판단된다. 마지막으로 생산성 향상 및 시설원예의 경쟁력 강화를 위해 정부 주도의 시설원예단지 규모는 더욱 확대될 것이므로, 본 연구의 결과가 원예전문생산단지의 운영에 효율적으로 적용되기를 기대한다.

본 연구는 도시재생 선도지역으로 지정된 곳이자 순천부읍성의 중심지역으로 700년의 역사성과 장소성을 지닌 순천 시 문화의 거리를 대상지로 중요도-만족도 매력속성을 분석하여 다음과 같은 결론을 도출하였다. 문화의 거리 중요도와 만족도간의 차이분석에서는 19개 모든 항목에서 기대속성인 중요도와 성취속성인 만족도간의 항목들이 서로 일치하고 있었으며, 중요도에 비해 만족도가 낮게 나타나 방문객의 높은 요구에 대응하기 위해서는 지속적인 개선방안이 요구되 었다. 전체 중요도는 3.65, 전체만족도는 3.17로 평균이상으로 평가되었다. ISA 결과, 중요도와 만족도가 모두 높은 매력속성으로는 접근성, 서비스, 대표성 등으로 나타나 이는 순천시 문화의 거리의 경쟁우위에 있는 강점들로 분석되었고, 전통성, 편의성, 야간이용시 안전성 등은 중요도에 비해서 만족도가 낮은 항목들로 분석되어 도시재생 및 문화의 거리의 활성화를 위해서는 다양한 정책의 변화와 체계적인 관리방안이 필요한 것으로 평가되었다.

The objective of this study is to provide improved methodology based on the IPA method. One case studies are solved by the proposed method. this study present the method that give value to use SN(Signal-to-Noise) ratio in IPA. A case study of lecture satisfaction are solved by the proposed method and the existing method. Also, the result is compared with the existing method using Mean and the proposed method using SN ratio.

이 연구에서는 무용공연 선택속성을 마케팅믹스(4P) 요인을 중심으로 소비자들이 어떠한 속성 을 중요하게 생각하여 공연을 관람하는가를 알아보고, 각 요인별 만족도를 파악하여 무용공연 대 중화를 통한 관객의 증대와 공연제작 실무자에게 효과적인 마케팅믹스전략을 설정함에 있어 유용 한 시사점을 제공하고자 한다. 자료수집은 무용공연을 한번이라도 관람한 관객을 대상으로 설문 조사를 실시하였다. 2013년 10월부터 12월까지 총 250부의 설문지를 배포하여 이 중 응답내용이 부적절한 33부의 설문지를 제외한 217부의 설문지를 최종분석에 사용하였다. 무용공연 선택속성 의 중요도와 만족도간의 차이를 분석한 결과 모든 속성에서 차이가 나타났으며 중요도가 만족도 보다 높게 나타났다. IPA 결과, 제1사분면에는 제품(작품)요인, 제2사분면에는 프로모션요인, 제3 사분면에는 가격요인, 제4사분면에는 장소요인이 나타났다. 무용공연 선택만족요인이 전반적 만 족에 미치는 영향은 제품(작품)요인, 장소요인이 유의한 영향을 미쳤다. 결론적으로 IPA를 통한 무용공연 기획에 있어 효과적인 마케팅전략을 도입할 필요가 있다. 공연기획 및 공연실무자들은 IPA를 활용함으로써 공연예술분야의 경쟁적 위치파악, 개선기회의 포착, 전략적 기획의 가이드라 인 도출 등 다양한 마케팅믹스전략에 있어 유용한 시사점을 제공받을 수 있을 것이다. 주요어

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: ‘Factor 1. Cleanness and service quality’, ‘Factor 2. Food quality and price’, ‘Factor 3. Physical environment’, ‘Factor 4. Convenience’, and ‘Factor 5. Service environment’. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, ‘ventilation of dining room’ is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

Since the Korean apple industry needs to expand its export market in Southeast Asia, this study investigates the attributes of Korean apples affecting consumer preference in Indonesia, Malaysia, Singapore, and Thailand. Based on an Importance-Preference analysis, the results are summarized as follows. First, price is the most important determinant for purchasing Korean apples by Southeast Asian consumers, except in Malaysia. Second, managing the intrinsic(sweetness and chewing texture) and extrinsic(surface and color) factors needs to be well maintained. Third, the priority of the marketing factor(wrapping) should be lowered. Fourth, while the importance of extrinsic factors(shape and size) is low, satisfaction is high, so these factors need to be managed to avoid overkill. Overall, Korean apples should have their own merits with an appropriate proper price, while maintaining a high quality. The results of this paper may provide suitable strategies for promoting apple exports to Southeast Asia.