• 디자인학연구
• /
• 제2권1호
• /
• pp.117-130
• /
• 1989

Evaluation is to be seen a~ a central component of design activity. It is an attempt to ensure that the proposal which arises is accepted and that the resulting artefact itself suited to its purposes in practice. Recent surveys of Evaluation show that most methods require quantitative and explicit attributes. Always a significant part of the attributes of design proposals is qualitative. Therefore we need some study that convert qualitative attributes into quantitative scale values, because in many cases con\ulcornerclusions can be drawn about the order of the overall value of the design proposals. Following to Thurstone's psychological scaling methods, attributive values are assigned by ruting scale methods, met, hod of rank-order and method of paired comparisons. The problem of psycho\ulcornerlogical scaling is then to determine whether the stimuli can be ordered on a psychological continuum with respect to the degree of the attributes each possesses. The law of comparative judgement assumes that for a given stimulus there is associated a most frequently aroused or modal discriminal process on a psychological continuum. This paper is based upon the premise that the modal discriminul process will also be the same as the mean or median of the distribution.The objective of this paper is to argue for an acceptance of qualitative approaches to the evalua\ulcornertion of Design as a complement to the existing quantitative techniques. The scale values of 10 attri\ulcornerbutes \ulcorner(1) originality, (2) aesthetics, (3) satisfaction, (4) effeciency, (5) function, (6) size, (7) texture, (8) simplicity, (9) symbol, and (10) facility) in case of TV sets are obtained and their interactions are examined.

• 한국의류산업학회지
• /
• 제10권3호
• /
• pp.298-306
• /
• 2008

The purpose of this study was to consumer's evaluation toward salesperson attributes, satisfaction of salesperson and apparel store on relationship continuity. To this end, a total of 500 questionnaires were distributed to men and women university students and 443 samples were used for the final analysis. Data were analyzed by using frequency, percentage, factor analysis, cluster analysis, One-way ANOVA, crosstabs, Pearson's correlation analysis, regression analysis. The results of this study were as follows; Looking at the effects of evaluation toward salesperson attributes, satisfaction of salesperson on relationship continuity, they showed satisfaction of salesperson had direct influence on relationship continuity extremely when men and women university students are purchasing their clothing. Uniformity, customer orientation, expertise, kindness were as follows. Looking at the effects of evaluation toward salesperson attributes, satisfaction of apparel store on relationship continuity, it showed uniformity has direct influence on maintaining relations extremely when men and women university students are purchasing their clothing. Customer orientation, satisfaction of apparel store, expertise, kindness were as follows. Through this study, it will be applied into program development data for consumer management and education, and salesperson's efficient consumer response as well.

• 동아시아식생활학회지
• /
• 제20권5호
• /
• pp.812-822
• /
• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.867-876
• /
• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 한국측량학회지
• /
• 제37권2호
• /
• pp.81-89
• /
• 2019

As the need for the integration of administrative datasets and address information increases, there is also growing interest in POI (Point of Interest) data as a source of location information across applications and platforms. The purpose of this study is to develop an alias database management method for efficient POI searching, based on POI data representing position. First, we determine the attributes of POI alias data as it is used variously by individual users. When classifying aliases of POIs, we excluded POIs in which the typo and names are all in English alphabet. The attributes of POI aliases are classified into four categories, and each category is reclassified into three classes according to the strength of the attributes. We then define the quality of POI aliases classified in this study through experiments. Based on the four attributes of POI defined in this study, we developed a method of managing one POI alias through and integrated method composed of word embedding and a similarity measurement. Experimental results of the proposed POI alias management method show that it is possible to utilize the algorithm developed in this study if there are small numbers of aliases in each POI with appropriate POI attributes defined in this study.

• 패션비즈니스
• /
• 제22권5호
• /
• pp.15-31
• /
• 2018

The purpose of this study was to classify male consumers and examine their clothing consumption values and the perceived importance of store attributes. Using Internet-based research service, survey data were collected from 651 male consumers aged between 20 and 40. The questionnaire included questions regarding respondents' preference of different store types, clothing consumption values, perceived importance of store attributes. According to the results, the respondents were categorized into 5 distinct groups based on their store type preferences: discount store preference group, multi-channel preference group, store indifferent group, brand store preference group, online store preference group. Multi-channel preference group was the largest among these groups. The five store type preference groups statistically varied in clothing consumption values, i.e., epistemic value, brand/conspicuous value, and economic value. The groups also differed in the importance they placed in the store attributes of: service and product quality, promotion, fashionability, salesperson and store environment, store atmosphere, convenience, and website image. The results of this study have direct implication for retail marketers of fashion companies who are targeting male consumers. Marketers can apply findings of this study in implementing retail strategies for different types of stores.

• Human Ecology Research
• /
• 제57권2호
• /
• pp.185-199
• /
• 2019

This study examined the effects of considered attributes when purchase on consumption attitudes and consumption happiness as well as compared the effects for sensible consumption and sentimental consumption. Data was collected from 373 consumers in 20s and 30s from November 15th to 20th in 2017. IBM SPSS 25.0 was used for basic statistical analyses and for paired t-tests, and lavaan 0.6-3 package and semTools package in R 3.3.3(2017-03-06) was used for structural equation modeling. The results of this study are summarized as follows. First, there were almost no differences in product types between sentimental consumption and sensible consumption. Second, consumption attitudes toward sensible consumption were more positive than sensible consumption; however consumption happiness from sentimental consumption was higher than from sensible consumption. Third, considered attributes when making purchases were divided into subjective, objective, and symbolic with the effects of these attributes on consumption attitudes and consumption happiness analyzed by structural equation modeling. Regardless of sentimental or sensible consumption, objective selection attributes have a positive effect on consumption attitude, but subjective selection attributes have a positive effect on consumption happiness. This study implies that sentimental consumption has a positive value for contemporary consumers and that it should be counted as a feasible consumption activity to enhance consumption happiness.

• 산경연구논집
• /
• 제13권12호
• /
• pp.1-8
• /
• 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.

• International journal of advanced smart convergence
• /
• 제10권2호
• /
• pp.138-144
• /
• 2021

The purpose of this study is to analyze the relationship among selection attributes, consumption value brand attitude, fun, brand loyalty and quality of life. The subjects of the empirical study were selected by the Korea Fashion Industry Research Institute using the convention sampling method and the quota sampling method for 241 consumers who have purchased brands classified as "athleisure" within the past year For each variable constructed to verify reliability and validity of the measurement model, reliability tests using Cronbach' alpha were performed using IBM SPSS Win Ver. 23.0. To verify the unidimensionality of the measurements, we conducted a confirmatory factor analysis using AMOS 22.0 and a structural equation model to determine the structural relationship between variables. As a result of the study, First, both intrinsic and extrinsic attributes, which are sub-factors of selection attributes, have been shown to have a significant effect on consumption value. Second, consumption value has been shown to have a significant impact on brand attitude and fun. Third, brand attitudes have been shown to have a significant impact on brand loyalty. Finally, fun has been shown to have a significant impact on quality of life.

• Journal of Dairy Science and Biotechnology
• /
• 제38권4호
• /
• pp.197-206
• /
• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.