• 대한지역사회영양학회지
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• 제7권3호
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• pp.354-360
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• 2002

The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers'brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n=307) and operators (n=273) of flour famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%) , atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers'ratings of the importance of the individual attributes and the ranking of the same attributes'relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers'and operators'data (p < 0.001, p < 0.1, p < 0.5). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers'brand choice decision process and measure the hidden needs of their customers.

• 한국식생활문화학회지
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• 제34권6호
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• KIEAE Journal
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• 제12권4호
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• pp.21-30
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• 2012

This study aims to set up Energy self-sufficiency urban planning system responding climate change by reducing fossil energy consumption and carbon emission, and to suggest effective application method. This study has 3 levels. First, it defines energy self-sufficient city responding climate change theoretically. Second, it set up planning system of Energy Self-sufficient city responding climate change. Third, ANP method was applied to introduce priority of application according to relative importance of planning section. As ANP method has to construct network to show interrelation among elements, 1st questionnaire survey was carried out to figure out interrelation. 2nd questionnaire survey introduced to judge relative importance of planning aspects and sections. In conclusion, this study shows interrelation among planning sections. By considering the relative importance, Energy environment and Energy consumption was derived as important planning aspects, and Architecture, Landuse, and Production of renewable energy was estimated as s important planning elements.

• 컴퓨터교육학회논문지
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• 제21권6호
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• pp.1-14
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• 2018

NCS 기반 교육과정의 전문교과 교사는 더욱 전문화된 교수역량을 필요로 한다. 본 연구는 NCS 기반 교육과정 '전자' 교과의 마이크로프로세서 교육을 위한 교수역량을 규명하고, 역량 간 상대적 중요도를 분석하였다. 주요 연구 분석결과는 첫째, NCS 기반 교육과정 '전자' 교과에서 마이크로프로세서 교육을 위한 교수역량은 8개의 주요 역량과 22개의 하위 역량으로 구성되었다. 둘째, 주요역량 간, 각 하위 역량 간 상대적 중요도 조사에서 각각 '소스코드 작성 역량'과 '타겟 시스템 회로도 활용 소스코드 작성 역량'이 최고 순위이다. 본 연구는 전자 교과의 핵심이 되는 마이크로프로세서 교육의 내용과 방법에 대한 개선 및 교사역량 강화를 제안하며, 직업교육 체계화를 위한 가이드라인을 제시하였다. 또한 교수역량 요소를 통해 교사 역량 개발을 위한 전략 수립에 기여할 것으로 기대된다.

• 한국시뮬레이션학회논문지
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• 제22권3호
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• pp.55-69
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• 2013

기업의 전략은 환경 변화에 따라 변화하며 전략의 변화에 따라 최적화된 인적자원관리 제도를 도입 및 실행해야 경영성과 극대화를 달성할 수 있다. 그러나 실질적으로 기업의 자원 및 시간은 한정되어 있기 때문에 활동들 간의 상대적 중요도를 고려하여 우선순위에 따라 단계적으로 추진해야한다. 본 연구는 "CART 앙상블" 분석을 통해 제조업에서의 보편적 관점 및 기업규모 및 전략유형에 따른 상황적 관점에 따라 HR제도 중에서 기업성과를 가장 잘 설명할 수 있는 제도를 찾고 분석결과를 통하여 고성과를 위해 우선적으로 도입해야 할 HR제도의 우선순위를 탐색하였다. 분석결과 보편적 관점에서 기업은 최우선적으로 전략과 인사부서의 통합정도를 높이는데 힘써야 하며, 경영 의사결정 참여도를 높이는 것과 업무속도/방법에 대한 자율재량을 높이는 것이 중요한 것으로 나타났다. 상황적 관점에서도 공통적으로 전략과 인사부서의 통합정도를 높이는 것이 중요하게 나타났으나 그 외의 사항들은 다양한 양상으로 나타났다. 본 연구는 기업의 다양한 상황에 따른 HR제도 우선순위를 파악하는데 주요한 결과를 제시하였다.

• 한국프랜차이즈경영연구
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• 제10권4호
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• pp.7-18
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• 2019

Purpose: This study identifies the relative importance of the sub - factors of initial services and continuous services using AHP (Analytic Hierarchy Process) method, and calculates the competitive index for the detailed factors. The purpose of this paper is to propose the establishment of long - term and short - term management strategy for expansion of business of food service franchise, franchisors, long - term and win - win relationship with franchisees, and rationalization of operating system. Research design, data, and methodology: The population for the survey is 92 franchisees in 46 foreign brands and 46 domestic brands in the Seoul metropolitan area (Seoul / Gyeonggi / Incheon). The survey was conducted from July 1 to August 31, 2018 through the survey agency with a telephone interview and a surveyor's direct visit. A total of 100 questionnaires were collected, but a total of 92 parts were used for analysis except 8 parts that were considered to contain false information. Using the AHP method, relative importance and competitiveness index were calculated for the details of initial services and continuous services. Results: The results shows continuous services were significantly higher for both foreign brand franchises, domestic brand franchises, and overall than initial services, This suggests that the continuous services of the affiliated franchisors has a higher relative importance than the initial services. Among the continuous services, brand reinforcement and promotion were significantly higher for both foreign brand merchants and domestic brand franchises. This can be regarded as the most important factor in brand reinforcement and promotion when selecting a food service franchisors. Conclusions: In the Standard Terms and Conditions governed by the Fair Trade Commission, the franchisors should increase the fairness by creating manuals for supporting services, especially after opening, and regularly checking whether the supporting services have been carried out like manuals since the establishment of franchisees. In addition, the Brand Strengthening and Public Relations Committee (tentative name) jointly participated by the franchisors and franchisees for the purpose of strengthening and promoting the brand, suggesting a system for transparent and efficient execution of the brand reinforcement and promotion budget and monitoring afterwards.

• 한국식품조리과학회지
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• 제14권5호
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• pp.482-491
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• 1998

The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS program. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TOM for university food services.

• 대한가정학회지
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• 제46권5호
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.

• 디지털콘텐츠학회 논문지
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• 제19권1호
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• pp.1-10
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• 2018

본 연구는 디지털 마케팅의 구성요인과 앞으로의 흐름을 예측하기 위해 계층적 분석 방법(AHP)을 활용하여 디지털 마케팅 구성 요인간의 상대적 중요도를 도출하고 광고 부문 전문가와 비광고 부문 전문가의 의견을 비교 분석하였다. 연구 결과, 디지털 마케팅 상위요인들의 상대적 중요도는 결합(0.260), 전환(0.259), 최적화(0.243), 기반 기술(0.238)의 순으로 나타났으며 하위요인들의 상대적 중요도는 인공지능과 머신러닝(0.086), 빅데이터(0.085), 콘텐츠 큐레이션(0.060) 순으로 나타났다. 또한, 광고 부문 전문가들은 결합과 최적화의 상대적 중요도가 높은데 반해 비광고 부문 전문가는 전환과 기반기술로 나타나 직무 특성 별 상대적 중요도가 다르다는 것을 확인할 수 있었다. 본 연구는 디지털 마케팅의 전체적인 구성 요인과 중요도를 통해 향후 디지털 마케팅 전략을 수립하는데 유용한 시사점을 제공할 수 있다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제10권8호
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• pp.3986-4007
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• 2016

Business analysis is a key factor of project success or failure in information systems. However, there are few studies on business analysis competencies. The objective of this paper is to identify which competencies a business analyst (BA) needs, and analyze the importance weights and priorities of business analysis competencies. Literature review yielded 6 competency dimensions and 30 competencies. Based on interviews with 12 experts and analytic hierarchy process analysis, the relative importance weight and priority of each business analysis competency were analyzed. Moreover, an importance-perception gap between stakeholders in different positions was identified. This result can be used as selection and development criteria for superior BAs that are responsible for solving business problems using information systems solutions.