• 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.

• 한국식품영양학회지
• /
• 제34권6호
• /
• pp.650-661
• /
• 2021

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.

• 한국식생활문화학회지
• /
• 제27권5호
• /
• pp.481-489
• /
• 2012

This study examines the effects of restaurant attributes on customers' perceptions of price and brand reputation. Four restaurant attributes were used to represent restaurant quality. Multiple regression was conducted to measure the relationships between the four restaurant attributes and price and brand reputation. Further, an independent T-test was used to compare differences between perceptions of locals and tourists with regard to restaurant quality under two categories (price and brand reputation) after they selected a restaurant. Results of this study revealed that residency did not have a significant impact on customers' perceptions of price or brand reputation, whereas restaurant attributes did have an impact. Taste was a predictor of perceived price, whereas service and atmosphere were predictors of brand reputation. In addition, comparison of restaurant attributes between locals and tourists showed that sanitation and service were significantly different in accordance with price and atmosphere, whereas taste and service were significantly different in accordance with brand reputation. Locals showed higher means for each restaurant attribute compared to tourists.

• 식품보건융합연구
• /
• 제7권5호
• /
• pp.9-16
• /
• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• 대한안전경영과학회지
• /
• 제20권1호
• /
• pp.41-55
• /
• 2018

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

• 한국식생활문화학회지
• /
• 제23권5호
• /
• pp.605-615
• /
• 2008

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

• 품질경영학회지
• /
• 제39권2호
• /
• pp.305-312
• /
• 2011

Kano model has been widely used to identify and classify customer attributes of a product or a service. The first step of Kano model application is the derivation of customer attributes, and brainstorming has been used conventionally for the purpose. A typical advantage of brainstorming is to get many ideas in a relatively short period, but the practicability of the derived ideas are known to be not so good. The derivation of good and practical ideas is important for the successful use of Kano model. Wish list, bug list and forced connection method as well as brainstorming were applied to PMP(Portable Multimedia Player) in order to derive customer attributes. To compare the idea generation methods, the derived attributes are classified and compared using Kano model.

• 유통과학연구
• /
• 제10권12호
• /
• pp.25-34
• /
• 2012

Purpose - This study examines college students' perceived choice attributes in traditional markets and the relationship quality. We study the relationships between attributes that common people look for while choosing a store (e.g., product, service, advertising, and atmosphere), consumption emotion, consumer's value, and relationship quality. Research design, data, methodology - In order to verify the relationship between choice attributes and relationship quality, and moderating (i.e., consumption emotion) and mediating effects (i.e., customer value), we collected data from 202 consumers in Gyeonggi province to test the theoretical model and its hypotheses. For this purpose, this study, utilized an empirical methodology. Results - First, contrary to the previous research findings involving college students, this study observed that four factors of store choice attributes at a traditional market were important to consumers in heightening the relationship quality. Specifically, product (β = .608, p < .01), service (β = .351, p < .01), advertising (β = .237, p < .01), and atmosphere (β = .425, p < .01) are significantly related to relationship quality. Second, consumers selected product (β =. 521, p < .01) as the most important attribute. Atmosphere (β = .254, p < .01) and service division (β = .148, p < .05), in this order, are the other important factors in this regard. However, advertising (β = -.112, p = .100) is not statistically significant. To improve and develop the relationship quality with consumers, traditional markets should ensure supply of suitable products and goods, improve store atmosphere by modernizing facilities, and educate merchants to improve their services. Third, the results of the moderating effects, although marginally statistically significant, suggest that for the consumers with low consumption emotion for traditional markets, an affirmative experience of products and store atmosphere heightens their values. In addition, the consumers having low consumption emotion who could promote consumer values were found to improve and develop a marginally significant relationship quality. Finally, the study revealed that the consumer's value exhibited a complete mediation effect in the relationships between service and relationship quality, and advertising and relationship quality and a partial mediation effect in the relationships between product and relationship quality, and atmosphere and relationship quality. Conclusions - Consumer satisfaction is important to increase the competitiveness of traditional markets, and products and store atmosphere are important attributes to increase the relationship quality. Specifically, merchants should supply different products, modernize their facilities, and improve store atmosphere to compete in traditional markets. In addition, traditional markets should provide value and competitive prices to attract consumers, and should maximize the consumer's value and promote the consumption emotion. Traditional markets should evolve to accommodate changes in the consumer's value and invest in not only functional elements but also symbolic elements.

• 경영정보학연구
• /
• 제25권4호
• /
• pp.89-112
• /
• 2023

2020년 3월, 코로나바이러스 팬데믹으로 선포되면서, 다양한 방역 조치가 취해져 왔다. 이에 따라, 관광 및 환대 산업 내의 많은 변화들이 야기되었다. 특히 레스토랑 산업에서는 비대면 서비스 및 좌석 간 거리두기 등 방역 지침이 시행되었다. 전통적으로 레스토랑 선택속성에 대한 연구는 분위기, 서비스 품질, 음식의 품질을 포함한 3가지 속성의 중요성이 강조해 온 데 반해, 코로나19 이후 레스토랑 이용자를 대상으로 레스토랑 선택속성을 탐색한 연구는 미비한 실정이다. 이에 따라, 본 연구에서는 코로나19라는 환대 산업 내의 환경적 변화에 대한 이해에 기반하여, 국내 온라인 리뷰 데이터 상에서 새로운 레스토랑 경험적 속성을 확인하기 위한 탐색적인 접근을 시도하였다. 본 연구는 서울 을지로 지역에 위치한 일반음식점 및 휴게음식점 475개로 네이버 플레이스에 등록된 총 31,115개의 온라인 리뷰를 분석 단위로 고려하였다. 분석 방법은 단어 빈도와 역문서 빈도의 곱으로 산출된 TF-IDF와 잠재적 토픽들을 추출하는 확률적 모델 알고리즘인 LDA 토픽모델링 기법을 통해 온라인 리뷰 내에서 단어들의 군집화를 통해 레스토랑 선택속성을 재분류하고자 하였다. 분석 결과, 분위기, 서비스 품질, 음식 품질과 함께 코로나19 이후 레스토랑의 새로운 속성으로 "감염병 예방"요인이 도출되었다. 본 연구는 기존 레스토랑 선택속성에서 제시하는 세 가지 속성들을 범주화하고, 나아가 새로운 속성을 제시하였다는 점에서 기존 레스토랑 선택속성 문헌을 확장하여 학술적 의의가 있다. 나아가, 분석 결과에 기반하여 레스토랑 운영의 측면 및 정책적 관점에서의 실무적 제언을 시도하였다.

• International Journal of Quality Innovation
• /
• 제3권2호
• /
• pp.183-198
• /
• 2002

The purpose of this research is mainly to make an analysis and comparison of the purchasing behaviors of consumers in Mainland China and Taiwan. We precede this research with a questionnaire survey. In Mainland China, we targeted consumers of 10 department stores of the Parkson Plaza Co., Ltd. that are located in 10 different cities. In Taiwan, we selected 3 department stores of the Far Eastern Department Stores in 3 cities. The results of this analysis indicate the importance of quality attributes to the consumers for both Mainland China and Taiwan, albeit with some differentiations. The consumers in China are more focused on the merchandise for example as well as imitation, quality and price. Contrarily, the consumers in Taiwan are more attentive to service quality and parking Issues. On the level of evaluation of satisfaction, the differences are not so obvious for both sides. For example, the quality attributes of “No imitation products” and “Friendly servers” are ranked as the most satisfactory items for both sides. Generally speaking, the service quality of Taiwan's department stores is very outstanding. There are also some differences in the areas of lesser satisfaction between consumers of China and Taiwan. The consumers in China identified the quality attribute “the designs of merchandising, display and the usage of each floor” as the most dissatisfactory item, while the performance on this quality attribute is well accepted by the consumers of Taiwan's department stores. Another contradiction is that Taiwan's consumers are more concerned about “Parking”; this quality attribute obtained much less attention from the consumers in Mainland China. From the analysis of determinants that will have impacts on the willingness of customers to buy again, we found that the viewpoints of consumers from both sides are quite similar. The two main factors are “quality of merchandise” and “service quality”. However, the consumers in Mainland China care more about “the price of merchandise”; this is less important to the consumers in Taiwan. We may conclude from the importance and satisfaction level of the quality attributes and determinants for return customers that differences are caused mainly by the different management of the department stores and the different living circumstances of people across the straights.