• Title, Summary, Keyword: Selection Attributes

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The Relationship between Wine-Selection Attributes and Consumer Satisfaction (와인 소비자의 선택 속성의 만족도에 관한 연구)

  • Bang, Jin-Sik;Choi, Tae-Ho;Jun, Jin-Hwa
    • Culinary science and hospitality research
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    • v.12 no.2
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    • pp.88-105
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    • 2006
  • Entering into the new millennium, the Korean wine market has recorded the highest growth rate among the domestic alcoholic beverage market and been recognized as a rapidly emerging market with further escalation potential. Responding to the current drastic escalation of Korean wine market in terms of its volume, the present study scrutinizes the considerable wine-selection attributes that are related to individual wine consumer‘s characteristics including demographic variables. These attributes are also expected to be precursors of wine consumers‘ satisfaction. ANOVA results suggest that each demographical variable-gender, age, income level, and the frequency of wine consumption-pertains to specific wine-selection attribute(s). Likewise, wine consumers‘ characteristics are also associated with those attributes. As wine consumers are experienced, they rely less on information; rather, their selections tend to be dependent upon quality, value, contexts, and preferences. The subsequent multiple-regression investigating the relationship between wine-selection attributes and satisfaction signifies that quality, contexts, and preference attributes are the substantial antecedents of wine consumers‘ satisfaction. When consumers purchase a wine, "information on purchase" was the most important criterion for the Newcomers and the Outsiders, while the Connoisseurs mainly depended on "marketability", "wine values" and "viticulture environment". "Preference" attributes influenced the Aspirants the most in buying decision. The Newcomers and the Outsiders need more information before deciding to purchase as their wine knowledge was very limited. The Connoisseurs were likely to consider the quality as a more important factor than the price and it is necessary to develop high quality wine at a reasonable price in order to attract this group.

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Effect of Menu Reliability on Consumer Satisfaction at Rice Cake Cafe using Domestically Grown Agricultural Products - Focus on Jeonju Hanok Village - (국내산 농산물을 사용한 떡 카페 메뉴에 대한 신뢰가 소비자 만족에 미치는 영향 - 전주 한옥마을을 중심으로 -)

  • Kim, Su In
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.5
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    • pp.922-931
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    • 2015
  • To investigate and analyze the influence of trust on consumer satisfaction in rice cake cafe menus using domestically grown food ingredients, this study divided selection attributes of rice cake cafe menus into safety, nutrition, ethicality and marketability through an exploratory factor analysis and analyzed reliability and correlation among these variables. As a result, these four factors were adopted as selection factors, and the results of the correlation analysis among the variables showed that the four factors were statistically correlated with trust and customer satisfaction. The result of validity and reliability testing on consumer trust showed that the menus were reliable and trustworthy as they had been made using domestically grown agricultural products. Analysis of how cafe selection attributes affect trust showed that the these variables had a significantly positive influence on trust in the order of safety, marketability, nutrition, and ethicality. The influence of the selection attributes on customer satisfaction was statistically significant, and the independent variables had a significantly positive influence on trust in the order of marketability, ethicality, safety, and nutrition. In verifying the mediation effect of trust on customer satisfaction, the four factors of rice cake cafe selection attributes had statistically significant mediation effects.

A Study on the Structural Relationships among Selection Attributes, Satisfaction, and Loyalty of Green Tea Consumers: The Moderating Effect of Involvement (녹차 소비자의 선택속성과 만족이 충성도에 미치는 영향 연구: 관여도의 조절효과)

  • Kim, Kyung-Hee;Han, Young-Sook
    • Korean journal of food and cookery science
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    • v.27 no.2
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    • pp.83-94
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    • 2011
  • The purpose of this study was to analyze the structural relationships among selection attributes, satisfaction, and loyalty of green tea consumers, including their moderating effect of involvement. Questionnaires were administered to residents of Seoul and Gyeonggi-do province, who were 20 years old and older and who had purchased green tea. A total of 700 questionnaires were distributed, and 658 were finally used in the analysis. SPSS 15.0 and LISREL 8.80 were used for the analysis. Selection attributes had a significant effect on satisfaction, and statistical significance was observed with regard to factors such as marketing, production, sensory evaluation, and brand. No significant direct effect was observed between selection attributes and loyalty. Additionally, satisfaction had a significant effect on loyalty. The marketing factor had a negative effect on satisfaction in both the low- and high-involvement groups. The brand factor had a positive effect on satisfaction in the low involvement group, suggesting that developing and promoting a popular brand is essential. Sensory and utility factors had a positive effect on satisfaction in the high involvement group.

The Effects of Selection Attributes on Attitude and Repurchase Intention for Home Meal Replacement (HMR): Focused on Moderating Role of Brand Trust (HMR 선택속성이 태도와 재구매의도에 미치는 영향: 브랜드 신뢰의 조절역할을 중심으로)

  • Ra, Chae-Il
    • Culinary science and hospitality research
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    • v.24 no.3
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    • pp.25-34
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    • 2018
  • The purposes of this study were to examine the effect of Home Meal Replacement (HMR) selection attributes on attitude and repurchase intention and to investigate the moderating role of brand trust between attitude and repurchase intention. This study surveyed the customers who have purchased HMR in Seoul and Gyeonggi area using a convenience sampling method. The survey was conducted from September 15, 2017 to October 25, 2017. A total of 250 questionnaires were distributed, and 237 copies were collected. Of these, 228 copies were used as valid data. The results of the analysis were as follows. First, convenience of the HMR selection attribute had a significant effect on attitude, and food quality and packaging had no significant effect on attitude. Second, attitude toward HMR had a significant effect on repurchase intention. Third, brand trust played a moderating role between HMR attitude and repurchase intention. Therefore, it is necessary for HTMcompanies to understand consumers' attitudes and consumption behaviors accurately by recognizing the selection attributes that consumers consider important By gaining strong brand trust, companies could increase repurchase intention.

A Study on the Effect of Selection Attributes of Contemporary Dance Performance on Audience's Attitude and Tickets Purchase Intention (현대무용공연 선택속성이 관람태도와 티켓구매의도에 미치는 영향에 관한 연구)

  • Lee, Jong-Yoon;Kim, Doyun;Ryu, Seungwan
    • The Journal of the Korea Contents Association
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    • v.20 no.10
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    • pp.109-118
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    • 2020
  • In this study, the selection attributes of contemporary dance audience were constructed based on prior study and the selection attributes of contemporary dance performance were identified through EFA(Exploratory Factor Analysis). Therefore, Six attributes were derived: physical evidence, tickets, people, information, product, and reputation. Based on these attributes, the selected attributes were identified through 'ETPB(Extended Theory of Planned Behavior)' to see if they affect ticket purchase behavior. In result, Among the selection attributes of contemporary dance performances, three attributes of reputation, people and product influenced the audience's attitude, while only product and human attributes influenced the purchase intention of tickets. Among the variables of ETPB to enhance the ability to purchase intention of tickets, audience attitude, perceive behavior control, and prior knowledge have had a positive effect on purchase intention of tickets, except for subjective norm. Therefore, it is meaningful that this study presented and verified empirically the attributes of select centered on visitors, which can improve the intention of purchasing tickets for contemporary dance performances.

A Study on the Priority Area Selection for Updating FDB Attributes using MODIS Product (MODIS Product를 활용한 FDB 속성 갱신 대상지역 선정 연구)

  • Park, Wan-Yong;Eo, Yang-Dam;Kim, Yong-Min;Kim, Chang-Jae
    • Journal of the Korea Institute of Military Science and Technology
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    • v.16 no.1
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    • pp.65-73
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    • 2013
  • FDB(Feature DataBase) attributes have been produced by using the resource data prior to the year 2002. Due to this reason, the attributes need to be updated to the up-to-date ones. In this regards, this study focuses on the way of finding areas whose attributes need to be updated. Forest and crop classes were chosen as target classes among FDB features. MODIS Landcover data and FDB are, first, compared to detect the changed forest and crop areas from 2001 to 2008. Then, vegetation vitality changes are analyzed using MODIS annual NDVI data. Based on the change detection and the vegetation vitality analysis, the index of area selection for updating FDB attributes is proposed in this study.

Dinning-out Customers' Restaurant Selection Factors at Ski Resorts (스키장 이용 외식 고객들의 레스토랑 선택속성 연구)

  • Park, Hubert;Yoon, Hei-Ryeo
    • Journal of the Korean Society of Food Culture
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    • v.26 no.4
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    • pp.344-353
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    • 2011
  • The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

Consumers' Store Patronage Mix Behavior by Fashion Product type (소비자의 의류제품별 점포혼합애고행동에 관한 연구)

  • 정현숙;이은영
    • Journal of the Korean Society of Clothing and Textiles
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    • v.26 no.8
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    • pp.1128-1140
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    • 2002
  • As consumers' alternatives in fashion store selection increase, they select different store types to purchase different product types. Therefore, the probability of patronage mix behavior according to product type increases. Understanding consumers patronage mix behavior, finding out the determinant attributes of fashion stores for each product type are important to retailers and marketers for building a successful merchandising and marketing strategies. Most of the previous researches in store selection and patronage assume consumer behavior as single store patronage, and thus relatively little is known about patronage mix behavior. Also, little attention has been given to product characteristics as an important variable in store patronage behavior. The purposes of this study were to determine the effects of product characteristics in consumers patronage mix behavior. In this study, a theoretical model including product characteristics as an intervening variable between store attributes and patronage behavior was developed. A Questionnaire was developed and data were collected form 464 adult women living in Seoul area in Korea. Factor analysis, paired t-test, ANOVA, Duncan test and discriminant analysis were employed to analyze the data. As a result, the suggested model was partially verified. First, the product characteristic was found to have an effect on perceived importance of store attributes and on determinant attributes of stores. Consumers were found to use different evaluative criteria for store attributes when they purchase different product types. Second, the perceived importance of store attributes was determined by consumer characteristics as well as product characteristics. Third, the determinant attributes in store selection were affected not only by the perceived importance of store attributes but also by the type of product to be purchased.

A Study on the Selection Attribute of Bakery Stores using Correspondence Analysis (대응일치분석을 이용한 국내 제과점의 선택 속성 분석)

  • Lee, Kwang Suck;Kim, Eun Ji;Jung, Hyo Sun
    • Korean journal of food and cookery science
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    • v.30 no.4
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    • pp.412-418
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    • 2014
  • This study considered the selection attributes of bakery consumers and schematized characteristic attributes of being selected by customers by image through a correspondence analysis in terms of own preferring bakery. Self-administrated questionnaires were completed by consumers (452 samples), and the data were analysed by frequency, chi-square, one-way ANOVA, reliability analysis and correspondence analysis. According to the survey results regarding the mean value on bakery selection attributes, it was shown to be in the order of taste ($4.73{\pm}0.70$), sanitation ($4.70{\pm}0.68$), service ($4.21{\pm}0.84$), price ($4.03{\pm}0.92$), consideration ($4.01{\pm}0.96$), communication ($4.01{\pm}0.96$), health ($3.99{\pm}0.98$), and location ($3.83{\pm}0.99$). In the analysis of difference with regard to the selection attributes according to the preferred bakery, both consideration ($4.05{\pm}0.90$) and communication ($3.98{\pm}0.93$) showed a high value in individual bakery, thereby presenting a significant difference (p<0.05). As a result of having carried out correspondence analysis in order to prepare an image map according to the preferred bakery, the selection attributes of employees' service and communication showed the closest image map to individual bakery. Location and sanitation were very close to franchise bakery. Further, other bakery shops were schematized in a relatively close distance to price.

A Study on the Food Service Selection Attributes and Consumption Behaviors based on Lifestyle Market Segments: Empirical Evidences from Luoyang (라이프스타일에 따른 세분시장별 외식 선택속성과 소비행동에 관한 연구: 중국 낙양지역을 대상으로)

  • Yao, Liang;Kim, Dong-Jin
    • Culinary science and hospitality research
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    • v.23 no.3
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    • pp.111-122
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    • 2017
  • The purpose of this study was to examine the market segments of Chinese dining-out customers based on their lifestyle. This study focused on the selection and consumption behavior of dining-out customers. The subjects of this study were 20 years old or older diners in Luoyang, China, and the data were collected for 11 days from April 5, 2016. 400 questionnaires were distributed, and 390 copies were collected. After excluding 9 inadequate questionnaires, 381 responses were used for data analysis by using IBM SPSS 23.0, and Data analysis included frequency analysis, cluster analysis, one-way ANOVA, and cross tabulation. The results of empirical analysis showed that there was a significant difference in selection attributes, consumption behavior and demographic characteristics in terms of lifestyle market segments.