This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated ‘packaging condition’ (4.23) the highest, high school students rated ‘nutrition’ (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of ‘serving time’ (4.57). The relative importance of the choice attributes of the school milk program was in the order of ‘number per item’ (62.260%), ‘temperature’ (25.708%), and ‘serving method’ (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

The purpose of this study was to investigate the perception of the quality of school meals by parents of kindergarten children in Seoul, analyze the acceptance price and the optimal school meal cost using PSM (price sensitivity measurement) techniques, and provide basic data for improving the quality of kindergarten meals. The survey was conducted using descriptive statistics and PSM analysis of the responses of 1,272 parents of 779 kindergarten children belonging to the Seoul Metropolitan Office of Education from April to May 2021 and prior research analysis related to kindergarten meals. 74.1% of the parents surveyed were women, with 61% of children attending kindergartens attached to elementary schools, followed by private kindergartens (28.9%) and public kindergartens (10.1%). According to a study of the quality of meals, private kindergarten parents are highly satisfied with all the quality attributes of meals, such as “sanitation of dining environment” and “nutritionally balanced food” (p<0.001, p<0.01). The analysis of the acceptance price range and the optimal price for school meals showed that there was no significant variation based on the type of kindergarten establishment, with parents' acceptance price range ranging from 3,596 won to 4,454 won with an optimal price of 3,948 won.

This study analyzed the quality characteristics of Soksungjang combined with sorghum koji, according to the amount of sorghum added and the length of the fermentation period. The moisture content of Soksungjang was the lowest in the control group when there was no sorghum koji added, but gradually increased as the amount of added sorghum koji increased. The reduction in the sugar content of sorghum Soksungjang did not change according to the fermentation period of the control group, but increased alongside the fermentation period when sorghum koji was added to Soksungjang. The amino nitrogen content increased from 67.20-80.73 mg% from the beginning of the fermentation period to 173.13-383.60 mg% at the end of the fermentation period, and the total polyphenol content increased from 260.25-351.28 mg% from the beginning of the fermentation period to 567.28 mg%-674.93 mg% to the end of the fermentation period. DPPH radical scavenging activity also increased as the fermentation period elapsed, and ABTS radical scavenging activity increased and then decreased slightly over the fermentation period. The antioxidant activity was the highest in the Soksungjang mixture with a 10% concentration of sorghum koji.

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a selfadministered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, ‘coupon and sales promotion event’, ‘healthy menu configuration’, and ‘balanced nutrition’ had higher levels of the Better coefficient. On the other hand, ‘hygiene and cleanliness’, ‘the delicious food’, and ‘fresh ingredients’ showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer’s changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid methods for them are necessary more. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. To measure service quality accurately, this researcher collected and analyzed data by survey for customers who are customers of logistics services, grasped potential satisfaction standard(P) by 5 point Likert scale and one survey for accurate classification of quality attributes through weighted customer satisfaction coefficient changing quality attributes by developing the study on Kano model and Timko's customer satisfaction coefficient, and suggested Potential Customer Satisfaction Improvement index(PCSI) for examining the improvement of customer satisfaction so as to utilize them as an index of differentiated and concrete measurement of service quality.

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.

This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.

This study investigated the physicochemical characteristics and antioxidant activities of buckwheat soksungjang and commercial doenjang. We analyzed moisture, total sugar, color, salinity, amino type nitrogen, amino acids, and antioxidant activities. Buckwheat soksungjang had lower salinity content (7.44±0.10%) than commercial doenjang (8.82-9.81%). The quercetin content of buckwheat soksungjang was 0.78±0.01 mg% while commercial doenjang’s was 0.29-1.16 mg%. The DPPH and content of the total polyphenol of buckwheat soksungjang (DPPH radical scavenging activity 62.21±0.45% and total polyphenol content 447.51±14.61 mg%) and commercial doenjang (DPPH radical scavenging activities: 44.07-68.50%; total polyphenol contents: 328.26-407.51 mg%) were both significant.

To establish a new creative economy, the worldwide efforts have been made to wriggle out the old economic paradigm after the financial crisis of 2008. When it comes to the limitation of the viability. the start up companies have a high risk of failure. Therefore business incubator (BI) should carry out the role to improve their viability. As for the maximization of the effect on the business incubating services as move in companies, it is important for BI to increase the level of business incubating services by the systemic and scientific measurement. This study showed that the quality of the BI center services was measured by Kano analysis and the previous research as follows. First, BI quality attribute by Timko’s customer satisfaction came out into the attractive qualities on the 14 items that amount to the 70% of 20 business incubating services items. It is desirable to perform the strategy for the satisfaction. Secondly, basic business incubating services were interpreted as the one-dimensional quality like incubating spaces, parking facilities, security facilities, industry technology development funds, and incubating managers. Finally, training and educational service was recognized as indifferent quality. Futhermore, the improvement and the limitation of this study as well as the interpretation of analysis results are also provided.

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the “minium 4 hour-kitchen class" and “mandatory internship program” were classified into “indifferent quality” for domestic schools and a “must-be quality” for foreign schools; “well-organized internship guidebook”, “kitchen class limited to 20 students”, “introducing the latest food or restaurant trends”, “library with the latest publications related to major”, “objective instructor's evaluation”, “detailed instructor's evaluation”, “instructor's field experience”, and “decent communication skills on the part of the instructor” attributes were classified into “attractive quality” for domestic schools and “must-be quality” for foreign schools; and “kitchen classes operated by block system”, and “foreign instructors for each ethnic cuisine” attributes were classified into “indifferent” and “attractive quality” for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

메밀 속성 장 프리믹스의 최적 조건을 확립하고자 품질특 성을 조사하였다. 소금량(8, 10, 12%)에 따른 품질특성 결과, 대장균 군수는 소금량 10, 12%(21일), 8%(28일) 이후로 검출 되지 않았으며, B. subtilis HJ18-4를 starter로 첨가한 군은 발 효 7일부터 검출되지 않았다. 아미노태 질소 함량은 21일까 지 급격히 증가하였으며, 그 후로 완만히 증가하였다. 그 결 과, 소금 함량 10%, starter 첨가 시 보다 안전한 발효가 이루어 졌다. 가수량(1:1, 1:1.5. 1:1.8)의 따른 품질특성 결과, 총균수 와 아미노태 질소 함량은 가수량이 적을수록 높았으며, 1:1 혼 합(35일)일 때 아미노태 질소 함량은 169.5 ㎎%로 가장 높았 고, 발효 28일 이후 대장균 군이 검출되지 않았다. 용기별(항 아리, 유리, 플라스틱)의 품질특성 결과, 총균수와 아미노태 질 소 함량은 유리 용기 대비 플라스틱과 항아리 용기가 높았으 며, 대장균군도 보다 빨리 감소하였다. Batch size(1.25 ㎏, 2.5 ㎏)를 달리하여 제조된 메밀 속성 장의 품질특성 결과, 총균수와 아미노태 질소 함량은 batch size에 따른 큰 차이가 없었으 며, 대장균 군 측정 결과, 14일째 2.5 ㎏(3.00×102 CFU/g), 1.25 g (1.25×103 CFU/g)으로 나타났다. 메밀 속성 장 프리믹스의 최적 조건은 가수량 1:1, 소금의 양 10%, B. subtilis HJ-18-4를 starter로 첨가, 항아리 및 플라스틱 용기는 3주, 유리 용기는 4주 발효시키는 것이 바람직하였다.

Determining relative importance among many quality attributes under financial constraints is an important task. The weighted value of an attribute particularly in QFD, will influence on engineering characteristics and this will eventually influence the whole manufacturing process such as parts deployment, process planning, and production planning. Several scholars have suggested weighting formulas using CSC (Customer Satisfaction Coefficient) in the Kano model. However, previous research shows that the validity of the CSC approaches has not been proved systematically. The aim of the present study is to address drawbacks of CSC and to develop APC (Average Potential Coefficient), a new approach for weighting of quality attributes. For this, the current study investigated 33 quality attributes of e-learning and conducted a survey of 375 university students for the results of APC, the Kano model, and the direct importance of the quality attributes. The results show that the proposed APC is better than other approaches based on the correlation analysis with the results of direct importance. An analysis of e-leaning’s quality perceptions using the Kano model and suggestions for improving e-learning’s service quality are also included in this study.

Customer satisfaction is an ever-growing concern of management throughout the world. To find the way to increase customer satisfaction, we must understand customer requirements. Kano distinguishes between three types of product requirements(:must-be, one-dimensional, attractive requirements which influence customer satisfaction in different ways when met. Timko has developed customer satisfaction(CS) coefficient based on Kano model. The CS coefficient is indicative of how strongly a product feature may influence satisfaction. As there were a few limitations on the Kano's method and on the Timko's customer satisfaction index method. The objective of this study is to provide improved methodology based on the Kano's method. One case studies are solved by the proposed method.

The purpose of this study is to explore the applicability of QFD to product development of clothes by empirically applying it to development of a specific clothes, middle and elderly women’s formal knitwear. The voices of customers(VOCs) for formal knitwear was collected through in-depth interviews with 25 customers, shop masters, and designers. Also, questionnaires of which respondents were 230 customers were used to rank the importance of the items of VOC. A QFD team of 10 knitwear experts implemented the task of translating VOCs into design attributes and measuring the values of the relationships between VOCs and design attributes. Importance ranking of the items of design attributes was obtained based on Lyman’s method. The results of this study were as follows. First, the customer requirements for formal knitwear were classified into five dimensions, that is, symbolism, aesthetic, fitness, usefulness, and maintenance. Second, the descending order of the necessity of improving the quality was maintenance, aesthetic, fitness, usefulness, and symbolism. Third, three-staged design attributes were obtained as a result of translating of VOCs into design attributes. Lastly, the descending order of the importance of design attributes was “sorts of yarn”, “sorts of color jacquard”, “color”, “tone”, “ease”, etc.