• Title, Summary, Keyword: conjoint analysis

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QFD and Conjoint Analysis for Cybe-mentoring System for Female College Students (OFD와 컨조인트 분석을 이용한 여대생 사이버 멘토링 시스템 구축 사례 연구)

  • Sohn, So-Young;Chang, In-Sang;Lee, Ji-Soo
    • Journal of the Korean Society for Quality Management
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    • v.33 no.1
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    • pp.11-21
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    • 2005
  • Providing female students with competitive advantages in their social activity became one of the important issues of the college education in Korea. Thereupon, for the purpose of more effective and systematic support for the female students, many universities have adopted the cyber mentoring system. However, customers' requirements for such cyber mentoring systems are not reflected at the initial stage, resulting in some inefficient performances. In this study, we propose a desirable cyber mentoring system reflecting female students' requirements by using QFD and conjoint analysis. We expect that the proposed system will help to cultivate high quality female resources in a more effective way.

Conjoint Analysis for the Development of New Cellular Phone (휴대전화기 신제품 개발을 위한 컨조인트분석)

  • Kim, Bu-Yong
    • Journal of the Korean Society for Quality Management
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    • v.33 no.4
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    • pp.103-110
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    • 2005
  • Advanced function has been considered to be the most important aspect of the cellular phone. However, leading companies are now implementing the fashion branding strategy which stresses both high technology and appealing design. By means of the conjoint analysis, this research focuses on identifying the preferred design profile related to style of the key cover, color and texture of the case, and presence or absence of the noctilucent material coated on the part of surface. We also evaluate the relative importance of factors to determine the design concept of new cellular phone. Results indicate that consumers most prefer the silver-colored, sliding key cover phone with soft and noctilucent surface.

Use of Conjoint Analysis to Test Customer Preferences on Database Service Quality for Knowledge Information (컨조인트 분석을 이용한 지식정보 데이터베이스 서비스 품질에 대한 고객 선호도 조사)

  • Park, Hye-Min;Park, Hee-Jun;Baek, Min-Ho;Park, Jong-Woo
    • Journal of Information Technology Services
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    • v.7 no.2
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    • pp.13-23
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    • 2008
  • This research is to study the core factors for knowledge information database service and very important database service quality factors to improve customer satisfaction. The database service quality has been critical issue rather than just information service in these days, because the qualitative aspect is becoming more important factors rather than quantitative aspect. As database service quality has been influenced by satisfaction of database user, it needs to try to get excellent results by enhancing ability to obtain information. In order to satisfy this condition, it needs to measure database service quality more accurately first. In this study, we apply conjoint analysis to measure how much to give quality condition to achieve customer satisfaction.

A Study on the Consumer Preferences and Choice Attributes of Purchasing Organic Instant Rice (유기농 즉석밥 구입 시 소비자 선호 및 선택 속성에 관한 연구)

  • Kim, Su-Hyeon;Baek, Seung-Woo
    • Korean Journal of Organic Agriculture
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    • v.28 no.2
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    • pp.189-208
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    • 2020
  • The purpose of this study aims to estimate consumption selection attribute, part-worth of organic instant rice through the use of conjoint analysis method. The conjoint analysis is to trace the development of consumer preference among multi-attribute alternatives. The selection attribute was including 4 factors preferred Type of rice, Capacity, Brand and payment price. For this research, a total of 192 questionnaires was collected of which 200 were completed. The research design was a full profile method by orthogonal design then 9 main profiles, 3 holdout sets were created. The results of this research were as follows. Consumers of organic instant rice are consider their importance of selection attributes was in order to price (25.87%), Type of rice (27.231%), Brand/Purchase channel (24.013%) and Capacity (18.494%). The findings of this study have identified 3 clusters for each experience visitors. Each cluster has a different and showed the relative importance or preference values for each accessible attribute of the segmentation.

Assessing Tourists' Restaurant Preferences within Tourism Area (관광 지역 음식점에 대한 관광객들의 선호도 평가)

  • Kang, Jong-Heon;Jeong, Hang-Jin
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.165-171
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    • 2008
  • The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.

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A Study on the Applicability of the Conjoint Analylis for the Reference Evaluation (참고평가를 위한 Conjoint 분석법의 활용시도에 대한 연구)

  • Bae Soon Ja
    • Journal of the Korean Society for Library and Information Science
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    • v.15
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    • pp.141-173
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    • 1988
  • The focuses and methods in Library science have been changed abreast with the development af library facilities and with the expansion and diversification of its functions. One of current trends in Library science is focussed on the social functions of library: its relations to the public, effective service for the users. and efficieniencies of the management policies, and so. on. To. deal with these issues, we need to borrow methodology from other disciplines such as management, marketing, statistics, etc. This paper is mainly concerned with how we approach to the measurement af services and thus provide tentative standard for evaluating library services. To do. this work properly, we'd better consider the users' needs and expectations. But it is not an easy work since too many factors are involved in the study of the users' needs. Users' needs and expectations are so. varying that it is difficult to find out some general and objective data. That is the reason why although many scholars have urged time after time the necessity of library's effectiveness measurement, few studies demonstrated substantial method for measuring the effectiveness of service. In this paper I propose a device for measuring service: i. e, Conjoint Analysis. Conjoint Analysis, which has originally been developed and applied in marketing research, is used to measure the priorities and preferences of purchasers on the new item. So far as Conjoint Analysis, concerning users' physical and psychological necessities, can numeralize people's needs, it may also be applied to measure service provided by nonprofit organization like library. If this approach prove to be sucessful, I hope this study to make any contribution to the appropriate direction on improving library facilities based on the result from a concret reference evaluation.

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New Method for Preference Measurement in Ranking-based Conjoint Analysis (순위기반 컨조인트분석에서 선호도측정을 위한 새로운 방법)

  • Kim, Bu-Yong
    • The Korean Journal of Applied Statistics
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    • v.27 no.2
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    • pp.185-195
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    • 2014
  • Ranking-based conjoint analysis is widely used in various fields such as marketing research. While the ranking-based conjoint affords several advantages over the rating-based or choice-based conjoint, it has a serious shortcoming that respondents have much difficulty in ranking the product profiles in order of preference when many profiles are involved. This article suggests a new method for the preference measurement to improve the response efficiency. The method employs the concept of ranking sets that let the respondent evaluate a small number of profiles at a time. Through the proposed method, preference rankings of profiles obtained from each ranking set are aggregated to generate overall rankings. The balanced incomplete block design is expanded and transformed to the dual design in order to construct well-balanced ranking sets that can accommodate a large number of profiles. The proposed method is applied to the analysis of consumer preferences for perfume-for-women.

Validity Analysis of Korean Food for Launching Halal Market in Egypt Using the Kano-Timko Model with Conjoint Anlaysis (Kano-Timko모델과 컨조인트 분석을 활용한 한국 식품의 이집트 할랄 시장에 진출을 위한 타당성 분석)

  • Son, Young Seok;Lee, Byong Seo;Na, Kyung Soo
    • Journal of the Korean Society for Quality Management
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    • v.47 no.2
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    • pp.345-365
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    • 2019
  • Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

Development of the Performance Indicator for the Mitigation of Greenhouse Gas Emissions from Products - Estimation of Social Cost for Global Warming Impact using the Conjoint Analysis - (제품의 온실가스 배출저감에 대한 성과지표 개발 - 컨조인트 분석(conjoint analysis)을 이용한 지구온난화 영향의 사회적 비용 추정 -)

  • Jeong, In-Tae;Lee, Kun-Mo;Song, Jong-Sung
    • Journal of Korean Society of Environmental Engineers
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    • v.30 no.12
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    • pp.1245-1254
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    • 2008
  • Proposing a method for the estimation of the social cost for global warming impact (external cost) is the aim of this paper. Both the endpoint approach and conjoint analysis were applied to estimating the social cost for global warming. The endpoint approach was used to assess the damage on the safeguard subjects by global warming due to the emission of greenhouse gases into the atmosphere. The conjoint analysis was used to estimate the economic values for safeguard subjects which measure the social preferences and willingness to pay (WTP) on safeguard subjects. The economic values of human health and social asset were estimated at 62,261,700 Won / DALY (yr) and 10,000 Won / 10,000 Won, respectively. Moreover, cost factors of GHGs were calculated by multiplying the damage factor which is quantified the unit damage on safeguard subject and the economic value. In the case of CO$_2$, the cost factor was calculated at 13.52 Won / kg (13,520 Won / ton). External cost of products or services can be calculated by multiplying the GHG inventory result of products or services by the cost factor of each GHG. inventory.

Purchasing Needs of Frying Powder according to Purchasing Attributes - Analysis for Selection Attributes through Importance-Satisfaction Analysis and Conjoint Analysis - (튀김가루 구매 요구도 조사 - 중요도-만족도 분석과 컨조인트 분석을 통한 구매 시 선택속성 분석 -)

  • Chang, Hyesun;Sim, Ki Hyeon
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.3
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    • pp.243-256
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    • 2017
  • This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.