• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.183-190
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• 2004

This study was designed to identify how customers considered menu selection attributes on menu choice, and so the instrument for measuring that question was developed and menu selection behavior types were analyzed by customers' characteristics. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8361, which indicated to be highly reliable. Construct validity was assessed by principal components factor analysis with a Varimax rotation to identify underlying dimensions of menu selection and then four factors explaining 55.618% of the total variance were found. These factors were labeled as 'quality of meals', 'attractiveness of meals', 'healthfulness of meals' and 'variety of meals', respectively. As a result of analysis on menu selection factors, 'quality of meals'(3.82 out of 5) was the highest consideration followed by 'variety of meals'(3.51), 'healthfulness of meals'(3.49) and 'attractiveness of meals'(3.34), so that menu marketing approaches in the perspective of quality of meals would do lead customers' selection rates, customer satisfaction and then sales highly. Frequent visitor selected menu indifferently but customers who were interested in food and menu highly, who perceived meals' quality highly, and who were satisfied with overall foodservice did with concern. On the basis of these results of study for the target of food court-style B ＆ I foodservice operation, which was introduced as an ideal model in future foodservice market by the concept of 'customer's selection right', the following study related with customers' meal patterns and perception of foodservice by menu selection attributes would be able to predict the chances for success of food court-style foodservice operations.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.118-127
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• 2017

This study aimed to analyze beverage usage motives according to selection attributes of beverage shops. Questionnaires were completed by 509 persons living in the Seoul, Gyeonggido area. The results show significant differences by gender, age, and monthly income. Female customers stayed longer and spent more money than males. Younger customers (20's, 30's) stayed longer and visited beverage shops to meet friends. Those with higher incomes stayed shorter and visited beverage shop with company staff. In the factor analysis of selection attributes of beverage shops, there were four factors: 'physical environment', 'economic benefit', 'specialized service', and 'approach convenience'. Two clusters, derived from selected attributes of beverage shops, were 'highly involved group' and 'low involved group'. The 'highly involved group' was high income and highly educated, whereas the 'low involved group' was low income and low educated. 'The highly involved group' drank beverages in the office and school while the 'low involved group' drank beverages at home. The 'highly involved group' cited safety, comfort, pleasure, and happiness more than the 'low involved group' at beverage shops. Beverage shops should develop health beverages such as caffeine or sugar-controlled beverage for 'the highly involved group'. Discounts for take-out beverages and promotional coupons should be used for the 'low involved group'.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.

• The Journal of the Korea Contents Association
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• v.21 no.9
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• pp.117-124
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• 2021

This study attempted to analyze the influence of mobile shopping motivation on the attributes and selection of beauty applications among consumers in their 20s, and the results found the following: First, mobile shopping motivation was classified into the categories of playfulness, convenience, and impulsiveness while beauty application attributes were divided into contents, community, and continuous management. Second, mobile shopping motivation was found to have a significant influence on selection of mobile beauty applications. Specifically, playfulness affected professional brands and beauty shopping mall apps, while impulsiveness revealed an effect on online shopping malls and beauty community apps. In addition, convenience showed an influence on TV home shopping apps. Third, mobile shopping motivation had a statistically significant effect on beauty application attributes. Specifically, playfulness, convenience, and impulsiveness revealed a statistically significant influence on contents, while playfulness also affected beauty communities. In addition, impulsiveness affected continuous management.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.407-416
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• 2020

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.1-7
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• 2018

This study aims to find what attributes of consumer satisfaction are more important when consumers choose coffee shops. Factors when customers choose coffee shops that are considered to be more crucial, such as taste, price, brand, and atmosphere, were tested and also relations between satisfaction and revisit were studied. As a result, factors as 'taste', 'price', 'brand', and 'atmosphere' were found to significantly affect satisfaction; in addition, the path that satisfaction leads to revisit was found to be significant. However, consumers' coffee shop selection attributes differed depending on their psychological consumption value. The path-coefficients from taste and price to satisfaction were more significant in the function-oriented group, meanwhile the path-coefficient from brand to satisfaction was significant in the emotion-oriented group (+) and the function-oriented group (-). The results of this study suggest attributes of selecting coffee shops and provide meaningful implications of consumer value when they choose the attributes.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.199-214
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• 2010

This study aims to investigate the effects of selection attributes on customers' satisfaction and behavioral intention for hotel weddings depending on their life style. The developed hypotheses were tested using a sample of customers who have ever had hotel weddings in the age of 20~30 living in Seoul and Daejeon. The total number of 300 self-administrated questionnaire copies were distributed and 248 valid samples were used for the analysis. In order to examine the proposed model, statistical tests were conducted using SPSS (14.0). The results showed that the customers' attributes selecting a hotel wedding were significantly different depending on their life style. It was also found that customers' satisfaction has a significantly positive effect on their behavioral intention for hotel weddings.

• Journal of Korean Society of Rural Planning
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• v.20 no.1
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• pp.135-145
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• 2014

This research analyzed the effects of satisfaction factors of rural experience of city dwellers. The main research results are summarized as follows. The selection attributes for the rural experience of urbanites were divided into their interests into the programs, variety of the programs and convenience of the facilities. According to the multiple regression analysis, interests into the programs had impacts on the level of satisfaction. The types of rural tourism had statistical relevance with people's interests into the programs, convenience of the facilities and variety of the programs. In addition, those at the age of 40 to 50 reported higher satisfaction in their interests of the programs and convenience of the facilities among the general attributes of the respondents. In occupation, office workers had higher satisfaction in their interests into the programs while homemakers were more satisfied than others in convenience of the facilities and variety of the programs. When it comes to the monthly family income, those in the group who earn 2 to 3 million won a month had higher satisfaction in terms of convenience of the facilities and variety of the programs.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.55-64
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• 2020

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

• 제어로봇시스템학회:학술대회논문집
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• 1997.10a
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• pp.668-671
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• 1997

This paper describes a new process-plan selection method using a modified Fuzzy Quantification Theory(FQT). The problem for process-plan selection can be characterized by multiple attributes and used subjective, uncertain information. Fuzzy Quantification Theory is used for handling such informations because it is a useful tool when human judgment or evaluation is quantified via linguistic variables and the proposed method is concerned with the selection of a process plan by derivation of the values of categories for each attribute. In this paper, a modified Fuzzy Quantification Theory(FQT) is described and the procedure of this approach is explained and examples are illustrated.