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.

This study aimed to understand the needs of consumers in the meal kit market and determine the impact of meal kit selection attributes according to the consumption behavior of single-person households on purchase decisions and satisfaction. A summary of the results of this study is as follows: First, the most frequent purchase frequency of meal kits was 2 to 3 times a month. The reason for purchase was that it was easy to consume, and the most common purpose of purchase was for consumption. Second, four factors, including health, convenience, taste, and economics, were derived as a result of a factor analysis of meal kit selection attributes. The difference in meal kit selection attributes according to age groups revealed that those in their 20s had high scores with respect to health and taste factors, and economic factors appeared statistically significant. Third, an analysis of the meal kit product selection attributes showed that health and taste factors had a positive influence on satisfaction. This can be said to reflect the tendency of single-person households to give weightage to healthy eating and to purchase products that can be consumed conveniently.

This study contemplates the effect of social media advertising attributes on consumers’ purchasing decisions in cosmetic products. It will serve as basic data for SNS’s advertising strategy and marketing that promotes cosmetics sales. This study conducted a survey and went through the analysis process of SPSS v.25.0 statistical program. Frequency analysis, exploratory factor analysis, descriptive statistical analysis, correlation analysis, and regression analysis were conducted to analyze that informativity, reliability, entertainment, interactivity, and disturbance among SNS advertising attributes were used as effective advertising strategies, which had a positive effect on consumers' purchasing decisions. Therefore, in the cosmetics industry, it is necessary to seek strategies to actively utilize marketing in the social media space to promote consumers' purchase needs and to activate purchases.

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.

This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

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.

목적: 본 연구는 안경 구매에 중요한 선택 요인을 분석하여 안경 소비자가 가장 선호하는 안경 구매 선택 요인에 대한 특징을 파악하고, 안경을 구매 할 때, 중요 속성에서 변화가 요구되는 속성을 찾아 시사점을 제시하고자 한다. 방법 : 컨조인트 분석을 실시하여 안경 구매 시 중요 선택 요인 중 가장 선호하는 소비자 선택 속성의 조합과 중요도를 분석하였다. 결과 : 안경 구매 시 중요 선택 속성을 분석한 결과, 소재는 ‘견고함’, 디자인은 ‘얼굴형에 맞는’, 가격은 ‘7만원 이상~15만원 미만’, 안경구매장소는 ‘온라인에서 구매’, 판매방식은 ‘one-stop 지원’을 가장 중요한 속성으로 나 타났다. 그러나 컨조인트 분석 결과, 안경 구매 시 최대의 효용을 주는 선택 속성의 조합은 소재는 ‘편안함’, 디자인은 ‘얼굴형에 맞는’, 가격은 ‘7만원 미만’, 구매 장소는 ‘안경원에서 구매’, 판매방식은 ‘one-stop 지원’으로 분석 되었다. 안경 구매 시 중요 선택 속성을 인구통계적 변수와 도수 안경 사용 특성 변수별 카이제곱 분석을 한 결과, 성별, 연령별, 도수 안경 교체주기별 집단에서만 통계적으로 유의미한 차이가 나타났다. 결론 : 본 연구를 통해 안경 구매에 중요한 소비자가 선호하는 최적의 선택 속성의 조합 및 중요 속성이 무엇인지를 도출하였을 뿐만 아니라 이를 바탕으로 소비자의 인구통계적 변수와 안경 사용 특성 변수별로 차이를 비교하였다는 것에 의의가 있다.

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included ‘meal replacement’ at ‘offline-convenient store/supermarket’. Vegan snacks were purchased for ‘ethical beliefs, health, environment’ at ‘offline-vegan restaurant, bakery’. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the ‘showing off factor’, ‘sensory factor’, ‘credence factor’, and ‘functional factor’ and the ‘sensory factor’ was considered the most important.

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

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 conducted to investigate the effects of health lifestyle on high protein snack selection attributes and purchase behaviors among individuals aged 20-30 with high protein snack intake. In addition, the relationship between perception, attitude, satisfaction and recommendation of high protein snacks was invested. Finally, this study aims to provide basic information for marketing high-protein snacks and customized high protein snacks. Analysis of the selection attributes most important for healthy lifestyle, revealed significant differences among all groups excluding the external seeking group (p<0.001). The free living group regarded trust as one of the most important attributes of high protein snack selection, and both the tempered control group and the low-interest group found sensation and price factor to be important. Therefore, when developing high-protein snacks, it is important to determine which attributes of the snack will be highlighted by segmenting the consumer into health lifestyles. Focusing on what ingredients are used to develop high-protein snacks and nutritional ingredients is also important when targeting a free lifestyle group as the main customer. In addition, developing snacks that do not offer depending on the protein content is important when targeting a temperate management group or a low-interest group.

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people’s health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

As the types of wedding ceremonies become diversified, and consumers’ needs become more selective, greater importance is given to wedding planners’ roles in the wedding industry, and consumers require differentiated types of wedding service. As a preliminary qualitative study in this field, an ethnographic study was conducted to identify factors valued by consumers when selecting a wedding planner in the wedding planner market, which has rapidly grown in recent years. An in-depth interview was performed with eight participants in terms of wedding planner utilization type and consumers’ understanding of wedding preparation with a wedding planner. The collected data were analyzed through taxonomy, component analysis and decision table analysis; for validation, professional wedding planners were asked to review the items valued by consumers in selecting a wedding planner. Four factors - expense characteristic, wedding planners, wedding consulting companies, and customer characteristics - were identified, along with eight sub-factors (capability, service attitude, technical communication, personal factors, wedding planner encounter paths, spouse’s satisfaction status, and companies). Out of these, price (within budget), wedding planners’ capability, wedding planners’ service attitude are expected to be meaningful in further research because they were found to be attributes commonly valued by every respondent. This study is significant in that it has made a new approach to understanding wedding planner selection attributes through ethnographic research and identified new wedding planner selection attributes.

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June 7th, 2017 to June14th, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

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.

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

This study aimed to analyze beverage usage motives according to selection attributes of beverage shops. Questionnaires were completed by 509 persons living in the Seoul, Gyeonggido area. The results show significant differences by gender, age, and monthly income. Female customers stayed longer and spent more money than males. Younger customers (20’s, 30’s) stayed longer and visited beverage shops to meet friends. Those with higher incomes stayed shorter and visited beverage shop with company staff. In the factor analysis of selection attributes of beverage shops, there were four factors: ‘physical environment’, ‘economic benefit’, ‘specialized service’, and ‘approach convenience’. Two clusters, derived from selected attributes of beverage shops, were ‘highly involved group’ and ‘low involved group’. The ‘highly involved group’ was high income and highly educated, whereas the ‘low involved group’ was low income and low educated. ‘The highly involved group’ drank beverages in the office and school while the ‘low involved group’ drank beverages at home. The ‘highly involved group’ cited safety, comfort, pleasure, and happiness more than the ‘low involved group’ at beverage shops. Beverage shops should develop health beverages such as caffeine or sugar-controlled beverage for ‘the highly involved group’. Discounts for take-out beverages and promotional coupons should be used for the ‘low involved group’.

The purpose of this study was to investigate the purchasing behavior and selection attributes for Home Meal Replacement (HMR) and to identify the selection attributes affecting purchasing frequency and purchasing costs of married women living in a city. Among 837 questionnaires distributed to HMR married women consumers, 752 complete questionnaires (89.8%) were analyzed. The younger married women group showed higher frequency of purchasing HMR than the older age group. The 20s and 30s age groups showed higher purchasing costs for HMR than the 40s and older age groups. A higher proportion of employed married women purchased HMR three or more times per week and spent an average of more than 20,000 won per purchase in comparison with unemployed married women. HMR selection attributes were classified into five factors: ‘taste and sanitation’, ‘economic efficiency’, ‘health and nutrition’, ‘convenience’, and ‘reliability and awareness’; mean scores of these factors’ importance levels were 4.28, 3.93, 3.59, 3.54, and 3.50 out of 5 points, respectively. The importance level of ‘taste and sanitation’ factor was significantly greater as married women’s age decreased. However, the importance level of ‘health and nutrition’ factor was significantly greater as married women’s age increased. The results of the logistic regression analyses indicate that the ‘taste and sanitation’ and ‘health and nutrition’ factors affected frequency of purchasing HMR. The ‘reliability and awareness’ factor had the most significant impact on cost per purchasing HMR. Therefore, a product differentiation strategy according to married women’s age and employment status should be applied. Product qualities and brand value should be improved to enhance competition in the HMR market.