국내 산림치유명상연구에 있어 산림명상에 적용할 수 있는 기법과 효과에 대한 연구들은 많이 진행되어 왔지만 산림명상이 이루어지는 공간에 대한 연구는 거의 이루어지지 않았다. 그럼에도 불구하고 명상공간은 단순한 장소적 개념이 아니라 산림의 ‘치유’기능을 담당하고 있는 산림환경요소 즉, 치유인자를 담고 있는 곳으로 치유메커니즘을 밝히는 중요한 단서가 될 수 있다. 이에 본 연구는 치유의 숲 산림명상공간이 명상에 적합한 공간인지 알아보고자 델파이 전문가 설문조사(Delphi Expert Survey Method)로 명상공간의 속성항목을 선정 한 후, IPA기법(Importance Performance Analysis)을 활용하여 치유의 숲 산림명상 공간 이용자의 만족도를 설문 조사하였다. 설문은 국립산림치유원과 산음 치유의 숲, 경기도 잣향기 푸른숲에서 산림명상공간을 이용한 일반성인 315명을 대상으로 2022년 8월부터 11월까지 진행하였다. IPA분석 결과 산림명상공간의 만족도 평균은 5점 리커트 척도에 4.33점(국립산림치유원 4.33점, 산음 치유의 숲 4.34점, 잣향기 푸른숲 4.37점)으로 높게 나타나 세 곳 치유의 숲 명상공간은 산림명상에 적합하게 조성되어 있다고 판단된다. 세 숲 모두 ‘자연의 소리’에 대한 만족도가 매우 높게 나타났다. 반면 세 숲 모두 ‘고요함’의 만족도가 상대적으로 낮게 나타나 우선적으로 해결해야 할 문제로 나타났다. 또 개방형설문 결과 자연의 소리, 경관, 공기, 숲 공간, 향기 등 명상공간의 자연요소가 시설과 같은 인공요소보다 명상 만족도에 긍정적인 영향을 미치는 것으로 나타났다. 산림명상의 만족도를 높이기 위해 명상 공간 주변에 물소리 새소리 등의 소리자원을 확보하는 것이 중요하고, 방문객과의 조우를 피하는 독립된 공간에 ‘명상 숲’을 따로 조성하여 산림치유명상 프로그램 참여자만 입장하는 방법 등을 고려해 볼 필요가 있다.

This study attempts a comparison between AHP(Analytic Hierarchy Process) in which the importance weight is structured by individual subjective values and regression model with importance weight based on statistical theory in determining the importance weight of casual model. The casual model is designed by for students’ satisfaction with university, and SERVQUAL modeling methodology is applied to derive factors affecting students’ satisfaction with university. By comparison of importance weights for regression model and AHP, the following characteristics are observed. 1) the lower the degree of satisfaction of the factor, the higher the importance weight of AHP, 2) the importance weight of AHP has tendency to decrease as the standard deviation(or p-value) increases. degree of decreases. the second sampling is conducted to double-check the above observations. This study empirically checks that the importance weight of AHP has a relationship with the mean and standard deviation(or p-value) of independence variables, but can not reveal how exactly the relationship is. Further research is needed to clarify the relationship with long-term perspective.

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 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.

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.

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.

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

This paper investigates the importance and satisfaction levels according to factors on commercial Enterprise Resource Planning(ERP) packages in the view of end users when the ERP system is employed especially in SMEs, Considering the characteristics and f

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.

The purpose of this study is to evaluate the importance of policy for the promotion of forest education and establish a basis that can be applied to it, which considers citizens’ opinions on forest education. According to the importance analysis of forest education policy, program development topped the list with 0.368 points, followed by the application of forest education experts, which scored 0.262 points. Cooperation as well as the supplementing and improvement of facilities yielded 0.238 and 0.132 points, respectively. Concerning the attention and recognition of forest education, only 8% of the respondents had low attention and 19% low or very low recognition; 75% said forest education was very important. Regarding program satisfaction, 76.5% were satisfied with the profitability of content and 77% agreed with the purpose consistency. In terms of the appropriateness of forest education, 79.2% and 81% were content with the period and method, respectively. Finally, 82.7% were satisfied with the participation program. This study aims to share basic data and promotion plans derived from the analysis of policy importance and satisfaction with forest education focused on adults. Domestic forest education is still in the early stages, led by Korea Forest Service. In the long term, local governments must participate in forest education policy positively despite limited budgets and human resources. The results of this study can be utilized as data for forest education promotion plans. If the case studies of other local governments and preference analysis by age group are followed up, they will help ensure that forest education evolves through cooperation with people and organizations in the relevant zone.