The purpose of this study is to analyze the characteristic of quality attributes of smart hotels by using a SERVQUAL-IPA model, focusing on Chinese, which has the most proactive approach for the adoption of smart hotel system. Toward this goal, six quality factors—tangibles, reliability, assurance, responsiveness, empathy, and playfulness—were extracted through factor analysis, and IPA was used to appraise the degree of importance and satisfaction for each quality attribute. As a result of the SERVQUAL-IPA model, quality attributes were categorized into four groups of 'keep up the good work,' 'possible overkill,' 'low priority,' and 'concentrate here.'. Furthermore, it was concluded that there is a need to focus on the following elements: ‘smart devices can assist customers in emergency situations’, ‘when the room control system identifies customer needs, the staff can provide prompt service’, ‘development and improvement of mobile applications that enable customers to control room amenities’, ‘regular maintenance for smart devices’, and ‘providing data-driven personalized recommendations through customer activity data analysis’.

Consumption market research was conducted on gradually increasing vegetarians using various selection attributes. Factors were extracted to identify vegetarian selection attributes and to divide the study cohort into groups, continuous variables (health, animal welfare, eco-friendliness, religion, familiarity, convenience, stability, and cost) and categorical variables (age, marital status, vegetarian duration, and vegetarian frequency) were simultaneously subjected to two-step cluster analysis. Cluster 1 contained high proportions of 20-29 and 30-39 year-olds, which are MZ-generation age groups. A high proportion had a vegetarian duration of 1-3 years, and the popular reasons for vegetarian selection were animal welfare and eco-friendliness. Cluster 2 contained high proportions of 50-59 and 40-49 year-olds, and many in this cluster were married, and mean vegetarian duration was ≥15 years. In addition, significant differences were observed between Clusters 1 and 2 in terms of religion, health, familiarity, cost, stability, and convenience. This study should contribute significantly to predicting vegetarian consumers’ selection decisions and consumption behaviors and provide reliable marketing data for foodservice companies that develop vegetarian foods.

본 연구는 IPA 기법을 이용하여 중국인 골프장 이용객의 골프장 선택속성 요인에 대한 재방문 의도 및 추천의도에 미치는 영향을 규명하는데 목적이 있다. 본 연구를 수행하고자 중국인 골프장 이용객 388명을 대상으로 설문조사를 실시하여 자료처리 및 IPA 분석을 실시한 결과, 다음과 같은 결론을 얻었다. 첫째 선택속성의 중요도는 직원 예절, 만족도는 식당 및 식음료 가격이 가장 높게 나타났다. 둘째, IPA 매 트릭스 분석 결과, 지속유지에는 8개, 집중개선은 14개, 낮은 우선순위는 5개, 과잉노력지양은 3개의 선택 속성이 분포하였다. 셋째 비용, 접근성, 코스시설, 부대시설, 캐디 전문성, 이용객 관리의 만족도가 재방문 과 추천 의도에 모두 영향을 미치는 것으로 나타났다. 본 연구는 중국인 골프장 이용객으로 한정하였기 때 문에 골프문화가 다른 국가에서 연구된 선행연구와는 그 결과를 비교하는데 있어 차이가 있을 수 있기 때 문에 문화의 다양성을 고려한 연구들이 향후에 진행되어야 할 것이다.

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.

Smart healthcare clothing combines IoT, new technology, and clothing construction to perform specific care functions, and its utility has been expanding rapidly within aging and diversified societies. However, the related market remains at an early stage of development due to limited regulation, lack of consumer awareness, and the need for not only technical development but promotion plans for potential users. This paper aims to analyze factors influencing purchase intention for smart healthcare clothing with biosignal monitoring, including variables in the Technology Acceptance Model (TAM), clothing attributes, health-related lifestyle factors, and fashion innovativeness. A survey was conducted on a sample of 300 males and 300 females ranging in age from 20 to 50 years, and data were analyzed using SPSS 21.0. The results show that perceived usefulness, perceived aesthetic attributes, health responsibility, and fashion innovativeness were overall significant predictors of using smart healthcare clothing. Additionally, perceived ease of use and physical activity in the male subsample, and perceived compatibility within the female group, also had significant effects. Furthermore, age was a determining factor; for subjects in the 30s age group, perceived usefulness, compatibility, and health responsibility had significant positive associations. The results of this study can provide basic guidelines for designing merchandising plans to expand user acceptance of smart healthcare clothing.

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.

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 surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having “a good reputation” and a high possibility for “globalization” were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in “because it is ‘colorful’, ‘prepared sincerely’, ‘plated neatly’, ‘fresh’ and ‘comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

The aim of this study is to examine profiles of consumers in Thai seaweed market segments. A total of 321 consumers were surveyed in bangkok, thailand. The multiple regression analysis performed indicates that consumer preference toward seaweed snack is significantly influenced by seaweed consumption frequency. The cluster analysis performed indicates that there are three segments based on consumer purchasing attributes toward seaweed snack : leading type, pursuing type, beginner type. The results show that there are consumer segment with different purchasing attributes level and seaweed preference. in this study Thai seaweed market’s biggest consumer is leading type consumer(n〓40.8%) that have high level of purchasing attributes toward seaweed snack when compared to other segments. pursuing type segment(n〓27.4%) consists of consumers who have low level of purchasing attributes but have high consumption frequency. beginner type segment(n〓31.8%) consists of consumers who rarely eat seaweed snack and have high price sensitivity. This study can inform Thai seaweed consumer’s behavior and effective segment market strategies and target consumer based on purchasing behavior toward seaweed snack.

More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

오늘날 외식 산업 뿐만 아니라 많은 기업들은 치열한 경 쟁 속에서 생존하기 위해 시장에 대한 환경 분석 및 고객의 요구 파악의 중요성을 인식하고 있으며 특히 인적 상호작용 이 많은 외식업의 경우 지속적으로 고객의 요구를 파악하는 데 많은 노력을 기울이고 있다. 이에 본 연구에서는 간편식 으로 다양한 소비자들이게 소비되고 있는 만두 전문점 이용 고객을 대상으로 유무형 상품 속성의 중요도와 성취도를 조 사하고, IPA (Importance-Performance Analysis)분석을 실시 하였다. 자료 수집은 2013년 6월 3일부터 2013년 7월 2일까 지 30일간 수도권에 거주하는 성인 남녀를 대상으로 실시하 였고 총 540부 중 500부(92.6%)를 유효 표본으로 분석하였 으며, 자료 분석은 SPSS 18.0 통계 패키지를 사용하였다. 본 연구의 결과 유형적 상품인 메뉴는 감각적 요인, 건강 요인, 위생 요인, 외적 요인 4가지로 요인이 추출되었고. 무 형적 상품인 서비스의 속성은 응대 요인, 촉진 요인, 포장 요인, 시각적 요인, 공간적 요인 5가지로 요인이 추출되었다. 메뉴 및 서비스의 속성의 요인분석 결과 모두 선행 연구와 유사하였고 메뉴와 서비스 속성은 메뉴의 종류 및 운영형태 에 따라 차이가 있는 것이 아닌 일반적인 상품 속성으로 요 인화 됨을 알 수 있었다. 유무형 상품의 속성에 대한 중요도와 성취도의 차이를 대 응표본 t-검정으로 살펴본 결과 메뉴의 중요도 평균은 5.21, 성취도 평균은 4.89이며, 21가지 품질 항목 중 5개를 제외한 항목에서 중요도와 성취도 간에 유의적인 차이(p<0.01)가 있 었다. 무형적 상품인 서비스의 중요도 평균은 5.22, 성취도 평균은 4.77로 30개 항목 중 1개 항목을 제외하고 중요도, 성취도간에 유의적인 차이가 있었다(p<0.01). 유무형 상품의 중요도와 성취도를 분석한 결과 메뉴의 감 각적 요인, 위생 요인은 (1) 사분면(유지)에 포함되었고, 건 강 요인은 (3) 사분면(저순위), 외적 요인은 (2) 사분면(과잉), (3) 사분면(저순위)에 위치해 있었다. 메뉴 속성별 중요도-성 취도 차이 정도를 살펴본 결과 현재 I.사분면(유지)에 위치해 있는 많은 속성들의 중요도와 성취도 간에 유의적인 차이가 있는 것으로 조사되었으므로 현재 메뉴의 속성이 (1) 사분면 (유지)에 속했다 할지라도 단순 유지가 아닌 개선이 함께 진 행되어야 하겠다. 무형적 상품인 서비스의 경우 응대 요인과 시각적 요인은 대부분 (1) 사분면(유지)에 포함되었으며, 촉 진요인은 모두 (2) 사분면(저순위), 포장요인과 공간적 요인 은 다양하게 배치되었다. 다만 종업원들의 친절도, 매장 내 섭취, 대기 장소 품질 항목은 (4) 사분면(집중)에 위치한 만 큼 신속한 문제 해결이 추진되어야 하겠다. 메뉴의 IPA 분석 결과와 같이 서비스도 현재 (1) 사분면(유지)에 위치된 많은 속성들이 중요도, 성취도간의 차이 크므로 현재 수준의 유지 가 아닌 개선이 함께 진행되어야 한다. 본 연구를 통해 고객들이 인지하는 유무형 외식 상품의 속 성을 IPA로 분석하여, 현재 상태를 파악하고 최우선적으로 개선해야 하는 상품 속성과 과잉으로 투자되는 속성을 시각 적으로 간편하게 파악할 수 있었다. 또한 단순히 IPA 좌표에 나타난 속성만을 분석하지 않고 속성별 중요도 성취도 간의 차이 정도를 함께 고려하여 종합적인 개선 방안을 제시하였 기에 한정된 인적, 물적 자원을 효율적으로 활용할 수 있을 것으로 생각된다. 무엇보다 기존의 연구들과 달리 유무형 상 품을 동시에 분석하였기 때문에 향후 외식업에서 실질적인 상품개발을 위한 자료로 활용될 수 있을 것으로 생각된다. 다만 본 연구에서는 외식 만두 전문점 이용 고객들을 대상 으로 한정적인 연구를 수행되었기에 동일한 아이템을 주력 상품으로 판매한다 하더라도 업체별 운영방식이 상이하고, 주요 고객 및 입지가 상이하여 고객들의 요구는 다를 수 있 다는 점이 연구 결과에 반영되지 못했다. 그러므로 향후 다 양한 타입별(프랜차이즈, 일반매장 등) 추가 조사가 필요하 며, 이러한 지속적인 연구를 현장에 적용한다면 경쟁력 있는 상품 개발과 매출 향상을 기대할 수 있겠다.

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, 2, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p〈0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.

ANSI/ASQ Z1.4, Sampling Procedures and Tables for Inspection By Attributes, has recently been published by American Society for Quality is based upon the MIL-STD-105E. This paper discusses the features of the ANSI/ASQ Z1.4 - 2003 and Dodge - Romig Sampling.

본 연구에서는 화장품 로드샵이 많이 있는 명동쇼핑거리, 강남쇼핑거리, 이대쇼핑거리를 방문한 여성소비자를 대상으로 자 외선차단제 중 선호도가 증가하고 있는 선쿠션 제품에 대해 연령과 결혼여부에 따른 선택속성을 조사하였다. 연구수행을 위해 제품 구입 시 고려요인 6개 (‘사용감’, ‘자외선차단지수’, ‘용기디자인’, ‘편리성’, ‘브랜드’, ‘가격’)를 선정하여 각 요인에 대한 중요도를 측정하였다. 조사결과, 연령별로 ‘자외선차단지수’와 ‘용기디자인’, ‘브랜드’에서 차이가 존재하는 것으로 나타났으며, 이중 ‘용기디자인’ 항목에서는 20대에서 가장 높게 나타났고 30대와 40대로 갈수록 평균값이 낮아지는 것으로 나타났으나 6개 요인 전체와 비교해봤을 때 높은 평균값을 보여주었다. 이는 최근 뜨거운 열풍을 불러일으키는 아이돌의 이미지와 신뢰도를 구축한 인기 캐릭터를 선큐션 용기에 접목한 캐릭터 콜라보레이션이 젊은 세대뿐 아니라 청장년층에게도 어릴 적 추억을 떠올리고 세대를 이어주는 매개 역할을 하고 있음을 보여주고 있으며, 기업은 경쟁력 확보를 위해 기능성 중심의 제품개발에서 소비자들의 관심과 흥미를 끌어올 수 있는 용기디자인 중심의 제품개발에도 힘써야 함을 시사하고 있다. 한편, 결혼여부에 따라서는 ‘자외선차단지수’와 ‘가격’에서 차이가 존재하는 것으로 조사되었다. 상기 연구결과를 통해 연령과 결혼여부에 따른 고객의 선호도와 요구 성능을 반영한 제품개발 및 디자인 구상과 이에 따른 실질적인 마케팅 전략 수립에 유용한 자료를 제시하고자 한다.

Purpose - The purpose of this study was to explore the impact of chatbots’ innovation attributes on the innovation acceptance for consumers who have used chatbots to purchase fashion products that account for a large share of transactions in mobile shopping. Research design, data, and methodology – Data were collected from Korean consumers aged 20 to 49 who had experience using chatbots when purchasing fashion-related products via mobile circumstances. After a pilot survey of 31 customers, pre-questionnaire was revised for the final test, and the final questionnaire was distributed to 1,500 subjects. Out of these, 244 were retrieved. After excluding 48 inappropriate responses, 196 were used for statistical analysis. Frequency analysis, exploratory factor analysis, one-way ANOVA, regression analysis and independent t-test using SPSS 23.0 were employed for data analyses. Results - First, four factors of chatbots’ attributes were extracted: relative advantages and compatibility, complexity, sensibility, and diversity. Second, two factors were extracted for fashion leadership: fashion opinion leadership and fashion innovativeness. Two groups based on the fashion leadership were identified: active innovation adopters and passive innovation adopters. Third, relative advantages and compatibility, diversity, sensibility of innovation attributes were found to have effects on the innovation acceptance in order. Fourth, significant differences were found in sensibility of innovation attributes and innovation acceptance in groups by marital status and age. The married in their 30s and 40s perceived sensibility as a more important attribute of chatbots than the unmarried in their twenties. Among the groups of different income levels, meaningful differences were found in diversity of innovation attributes and innovation acceptance. Fifth, there were significant differences found in relative advantages and compatibility, sensibility of innovation attributes, and acceptance of Innovation among the groups by fashion leadership. Active innovation adopters were found to be more aware of the importance of relative advantages and compatibility, and sensibility of innovation attributes, and innovation acceptance. Conclusions – The present study provides chatbots’ marketing strategies for fashion items need to be modified by demographic characteristics and fashion leadership. Particularly, fashion leadership was found to be an important factor in determining the perception of innovation attribute as well as innovation acceptance.

This study examined that what attributes of student satisfaction are more important when students use university cafeterias. Factors that are considered to be more crucial when students use a cafeteria, such as menu, taste, price, and cleanliness, were tested. Based on the research of previous studies, it assumed that the selection attributes of students’ cafeteria were menu, taste, price, and cleanliness. With 301 surveyed questionnaires, the study was carried out by AMOS 23.0 and the Structural Equation Model was used for examining the hypotheses as statistical method in this study. In consequence of the hypothesis test on the main effect, the factors such as the menu, taste, price and cleanliness were found to significantly affect satisfaction. Then, the moderating role of gender, age and allowance was analyzed. However, students' university cafeteria selection attributes differed depending on their allowance only. The path coefficients from menu to satisfaction were more significant in the group with a smaller allowance, while the path coefficient from price to satisfaction was more significant in the group with a larger allowance. The study analyzed that the effect of selection attribute of students’ cafeteria on the satisfaction, and influence of students’ allowance, and provide meaningful implications when they choose the attributes.

적심처리에 의한 영양생장의 변화 및 수량관련형질들의 차이를 구명키 위해 초형이 다른 황금콩, 단엽콩, 장백콩, 수원 119호 등 4품종을 60 15cm 1주 2개체의 재식밀도로 5월 11일에 파종하여 본엽 5매시 적심처리를 하였으며 대조로 무처리를 두었다. 생육시기별 엽건물중과 엽면적, 성숙기의 제반특성 및 수양관련형질들을 상호 비교하여 다음과 같은 결과를 얻었다. 1. 적심처리에 의해 개체당 분지엽면적 및 분지엽건중이 급증하였으나 총엽면적 및 엽건중은 무처리에 비해 모든 품종 공히 차리가 없었다. 2. 모든 품종에서 적심처리로 분지생육 및 발달이 조장되어 개체당 절수가 무적심에 비해 증가되었다. 3. 적심처리로 주경의 협당입수는 차이가 없었으나 무적심에 비해 분핵의 협당립수가 현저히 줄어, 개체의 평균협당립수의 감소를 초래하였다. 4. 적심처리로 분지협수가 증가하여 무적심 비해 개체당 협수가 증가되었다. 5. 현재의 적파표준재식밀도하에서는 100입중 및 수량에서 적심처리효과가 나타나지 않았다.