• 한국항만학회지
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• 제14권1호
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• pp.57-64
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• 2000

For composing the structure model of national maritime power system by system structural modeling, in this study, the 50 basic factors are selected by survey of the extensive and through literatures on maritime, sea, maritime power and sea power. And the basic factors are classified into 36 component factors by cluster method. The 9 attributes are extracted by the application of the principle component analysis method, one of the factor analysis method in system engineering, to component factors. In this study, we define the attributes composing the national maritime power system by integrating the result of this study and existed our studies relating to this topic. Which are showed in Table 2. and we show the structure model of national maritime power system in Fig. 3. In Table 2, the 9 attributes are as follows : the fundamental power of maritime, shipping and port power, naval power, fishing power, shipbuilding power, the power of ocean research and development, dependency on seaborne trade, the protection power of ocean environment and the will and inclination of govemment. Also, in the case of evaluating this system, we conform the importance of considering the interactions among the attributes which have strong interactions in structure model of national maritime power system.

• 한국항해항만학회지
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• 제35권4호
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• pp.335-342
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• 2011

The purposes of this study were to analyze the effects of a marine leisure exhibition event(MLEE)'s appraisal attributes on visitors' satisfaction and rep-visit intention and thus provide fundamental information that facilitates developing effective marketing and operational strategies for a MLEE. In order to accomplish such purposes, this study employed a survey with a total of 300 visitors to a MLEE hosted by G Province. Questionnaires were developed on the basis of related studies and modified to reflect the study context. Then, such questionnaires were verified to be valid and reliable through content validity, factor analysis and internal consistency analysis. Valid 286 questionnaires were analyzed with correlation analysis and multiple regression analysis on significance level of .05. Following findings were derived from current study. First of all, the appraisal attributes of a MLEE had a significant effect on visitors' satisfaction and among them only the factor of event program had a unique relation with the levels of satisfaction. In addition, the appraisal attributes of the MLEE also had a significant effect on visitors' rep-visit intention behavior and among them event program, transportation and employee factors had unique relations with the performance variable in order. In conclusion, all the research hypotheses that had been set up through previous studies were confirmed in this study.

• 한국의류학회지
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• 제33권1호
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• pp.33-44
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• 2009

This study is a survey of college students who have been exposed to a variety of clothing consumption environments such as online transactions through the Internet, with the purpose of examining the influence of salespersons attributes on college students' relationship commitment and perception of salespersons performance. The study conducted a questionnaire survey on 464 male and female students and used SPSS 12.0 for statistical data analyses such as mean, standard deviation, frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. The results of this study can be summarized as follows: First, salespersons attributes such as appearance, expertise, customer orientation, and customer management fumed out as the factors that influence the satisfaction under relationship commitment at statistically significant levels. Likeability, customer orientation, and customer management were found to have statistically significant influence on perceived reliability of salespersons. Second, with respect to the influence of relationship commitment on customer performance, statistically significant factors included satisfaction and reliability. Customer orientation is considered most important by both male and female students among the salespersons attributes, followed in order by expertise, customer management, appearance, ethic and similarity. Likeability was found to be the least important attribute.

• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 산경연구논집
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• 제13권12호
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• pp.1-8
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• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• 아태비즈니스연구
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• 제11권1호
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• pp.1-16
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• 2020

Purpose - The purpose of this research is to investigate the determinants of bakery revisit intention. This research selects Paris Baguette as the research context because the market share of Paris Baguette was the highest in Korean bakery market. Design/methodology/approach -This research employed revisit intention as the dependent variable, while this research chooses six attributes to account for revisit intention. Six attributes are price fairness, taste, product variety, accessibility, display, and membership. This research uses survey as the main instrument. For the data collection, online survey using Google survey form was implemented. The survey participants are domestic consumers of Paris Baguette. The number of observation is 245. For the data analysis, this study used frequency analysis, correlation matrix, exploratory factor analysis, reliability analysis, and multiple regression model. There are four control variables, which contains age, gender, visiting frequency, and monthly income. Findings - The results shows that price fairness, taste, product diversity, and accessibility are significant attributes with the positive effect. Among the significant attributes, taste presented the highest magnitude to explain the revisit intention. However, membership and display appeared as non-significant attributes to account for bakery revisit intention. Research implications or Originality - This study provides the bakery managers with the information to design their service and product. This study also contributes to the literature by understanding the consumer behavior more in the domain of bakery service.

• 한국의류산업학회지
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• 제24권6호
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• pp.731-743
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• 2022

This study examined the effects of platforms' attributes(economy, convenience, ease of use, and security) on perceived usefulness, perceived enjoyment, trust, and the continuance intention to use. Data were collected through a survey conducted with 327 users of second-hand luxury goods trading platforms in their twenties and thirties; 300 were used for statistical analysis using SPSS26.0 for exploratory factor analysis and correlation analysis, and AMOS 26.0 for confirmatory factor analysis and structural equation modeling. For the attributes of second-hand luxury goods trading platforms, four factors were extracted: economy, convenience, ease of use and security. The results showed that only the security of second-hand luxury goods platforms had a positive effect on the perceived usefulness of the platform, but other attributes did not influence perceived usefulness. In contrast, all attributes of the platform showed positive effects on perceived enjoyment. Perceived enjoyment had a strong effect on trust; however, perceived usefulness did not affect trust. The continuance intention to use the platforms was most influenced by perceived usefulness, trust, and perceived enjoyment, in that order. The current findings can help marketers of second-hand luxury goods platforms optimize the platforms' attributes based on the marketing objectives and develop strategies to build perceived usefulness and enjoyment first, and in turn, trust and intention to use.

• 한국조경학회지
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• 제27권2호
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• pp.29-40
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• 1999

Tourism marketing begins with understanding tourists' needs. However, understanding tourists' needs should be expressed by specific utility values rather than simple preference order for the purpose of developing tourism marketing strategies. This study aims at identifying tourist's stated preference of vacation destination attributes by using the conjoint analysis. In addition, this study is purposed to define relationship between attitude and preference, and to suggest implications to tourism marketing strategies. It was found that stated preference to such attributes as 'quality of accommondation', 'recreation activities' and 'accessibility' among the attitude segments was significantly different but stated preferences to diverse profiles made of these three attributes showed significant differences only in such attributes as 'quality of accommodation' and 'recreation activities'. This results make it possible to identify the function of preference to destination attributes in the vacation destination choice decision. It also embodies the relationship between tourist's attitude and vacation destination attributes.

• 산경연구논집
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• 제9권2호
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• 경영과학
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• 제27권3호
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• pp.149-160
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• 2010

This paper focuses on frequent flyer programs (FFPs), which have long been used by most airlines as a powerful marketing tool. Since the preference for FFPs reward services and the customer perceived values of mileage points differ among FFPs members, airlines should design a customer-oriented reward service based on customer preference to motivate the use of mileage points. The intention for using mileage points is affected by various kinds of attributes such as reword items, consuming mileage points for rewards and time of usage. In this paper, we focus on evaluating customer perceived values of attributes of FFPs reward services. A conjoint analysis model is applied to get the preference value of each attribute. Some empirical experiments are conducted in relation to Korean customers. From the empirical survey, the preference values of attributes are evaluated for different scenarios with respect to the number of mileage points. With the preference values of attributes, we can find several implications for airlines regarding the development of various FFPs strategies.