• Title, Summary, Keyword: Selection Attributes

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Market Strategy for Low Cost Carrier of Selection Attributes (저비용항공사 선택 속성에 관한 시장전략)

  • Kim, Ji-Soo;Park, Hye-Yoon;Park, So-Yeon
    • Journal of Distribution Science
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    • v.16 no.3
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    • pp.69-77
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    • 2018
  • Purpose - As more low cost carriers are introduced, the competition between the low cost carriers to become the nation's leading low cost carrier is also being intensified. The purpose of this study is to select various choice attributes for low cost carrier and figure out important factors that customers take into account for low cost carrier selection. The study also involves in establishing the relationship between perceived value, customer satisfaction, and customer behavior Intention, in an effort to identify choice attributes that are important to customers' low cost carrier. Research design, data, and methodology - To examine these research models, samples were collected from 247 peoples who visited In-Cheon international Airport during June, 2017. Results - The results of the study showed that, 'reservation service', 'airport service', 'in-flight service', and 'price' services have a significant effect on the perceived value of the choice attributes. While 'reservation service', 'airport service', 'in-flight service', and 'flight operation service' have a significant effect on the customer satisfaction of the choice attributes, perceived value has a significant effect on customer satisfaction. Perceived value has a significant effect on customer behavior intention. Finally, customer satisfaction has a significant effect on customer behavior intention. Conclusions - Flight operation service has no significant effect on perceived value of the choice attributes of low cost carriers, which indicates that the low cost carriers have not yet been well-established in the flight operation service sector. It seems likely that low cost carrier will be able to gain a competitive advantage over other companies if they expand their routes and improve the convenience of flight connections. In addition, the results show that the price service does not have a significant effect on customer satisfaction of the choice attributes of low cost carriers. From this, we may assume that the airline ticket prices of low cost carriers are already low, and the price cannot be a deciding factor in the competitive advantage of low cost carriers. To achieve higher customer satisfaction of the choice attributes, companies should strengthen the competitiveness of 'reservation service', 'airport service', 'in-flight service', and 'flight operation service'.

Effect of the Recognition on Hotel Customer's Economic Environment on Attributes of Hotel Selection and Customer Loyalty (호텔고객의 경제환경 인식이 호텔선택속성과 고객충성도에 미치는 영향)

  • Lee, Chae-Eun
    • The Journal of the Korea Contents Association
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    • v.10 no.10
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    • pp.359-367
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    • 2010
  • The purpose of this research is to examine the effect of the recognition on hotel customer's economic environment on attributes of hotel selection and customer loyalty. This research could suggest that the results of this research will help to establish positive strategies in all the processes of decision-making by customers who directly influence the behaviors of hotel customers as data of management of hotel companies. Firstly, detailed verification findings of regression analysis the recognition on economic environment and attributes of hotel selection were suggested as following; Recognition on economic environment influenced on guest room service, front service, food and beverage service, general environment, subsidiary facilities. Secondly, in case of the recognition on economic environment and customer loyalty, outer economy environment and information environment effected on customer loyalty.

A Study on the Positioning of Sliced Raw Fish Market by Selection Attributes (선택 속성에 따른 생선회 시장의 포지셔닝에 관한 연구)

  • Lim, So-Hee;Kim, Ji-Ung;Jang, Young-Soo
    • The Journal of Fisheries Business Administration
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    • v.48 no.2
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    • pp.53-66
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    • 2017
  • More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

Ethnographic study of the selection attributes for wedding planner (웨딩플래너 선택속성에 관한 에스노그라피적 연구)

  • Kim, Ha Jeong;Yu, Jihun
    • The Research Journal of the Costume Culture
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    • v.26 no.2
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    • pp.217-232
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    • 2018
  • As the types of wedding ceremonies become diversified, and consumers' needs become more selective, greater importance is given to wedding planners' roles in the wedding industry, and consumers require differentiated types of wedding service. As a preliminary qualitative study in this field, an ethnographic study was conducted to identify factors valued by consumers when selecting a wedding planner in the wedding planner market, which has rapidly grown in recent years. An in-depth interview was performed with eight participants in terms of wedding planner utilization type and consumers' understanding of wedding preparation with a wedding planner. The collected data were analyzed through taxonomy, component analysis and decision table analysis; for validation, professional wedding planners were asked to review the items valued by consumers in selecting a wedding planner. Four factors - expense characteristic, wedding planners, wedding consulting companies, and customer characteristics - were identified, along with eight sub-factors (capability, service attitude, technical communication, personal factors, wedding planner encounter paths, spouse's satisfaction status, and companies). Out of these, price (within budget), wedding planners' capability, wedding planners' service attitude are expected to be meaningful in further research because they were found to be attributes commonly valued by every respondent. This study is significant in that it has made a new approach to understanding wedding planner selection attributes through ethnographic research and identified new wedding planner selection attributes.

A Study on the Selection Attributes of Convenience Store PB Lunch Box using IPA (IPA를 이용한 편의점 PB 도시락의 선택속성에 관한 연구)

  • Jin, Yang-Ho;Kim, Su-Oh
    • Culinary science and hospitality research
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    • v.23 no.8
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    • pp.17-26
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    • 2017
  • This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

Effects of Selection Attributes on Satisfaction and Relationship Retention in Yaksun Cuisine (약선음식의 선택속성이 만족도와 관계지속의도에 미치는 영향)

  • Park, Dae Soon
    • Journal of the Korean Society of Food Culture
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    • v.33 no.4
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    • pp.354-362
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    • 2018
  • With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people's health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

Customers' Selection Attributes and Satisfaction for Japanese Restaurants (일식 전문식당에 대한 선택 속성 및 만족도 연구)

  • Choi, Jae-Hong;Kim, Sung-Ok;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.5
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    • pp.623-633
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    • 2006
  • This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

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Importance and Satisfaction with Selection Attributes when Purchasing Kimchi (시판 김치의 구매시 중요도 및 만족도)

  • You, Jung-Hee;Shin, Min-Ja;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.4
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    • pp.624-632
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    • 2008
  • This study was conducted to estimate the drift of change for in Kimchi purchases, and to contribute to the efforts to improve the quality improvement of Kimchi sold at markets. Questionnaires were distributed to 450 adults, and 396 samples were statistically analyzed. There were significant differences in the average values of importance and satisfaction. Based on analyses of the 14 factors, the level of satisfaction was significantly lower than the level of importance. Importance-factors such as 'taste' ($4.56{\pm}0.81$) and consistency of 'quality' ($4.37{\pm}0.79$) are very important to consumers, whereas 'package volume' ($3.79{\pm}0.91$) and 'price cutting' ($3.84{\pm}1.01$) are rarely considered by consumers. Fourteen significance factors were three factors. Overall significance for selection attributes when purchasing Kimchi differed according to gender, age and marital status. Fourteen satisfaction factors were extracted to four factors. Overall satisfaction for selection attributes when purchasing Kimchi differed according to martrial status. Total satisfaction with selection attributes when purchasing the food was greatly affected by its quality and packaging. These findings confirmed that Kimchi products should be diversified and active marketing should be carried out if Kimchi is to become a global product.

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A Study on the Importance of Selection Attributes according to the Types of Makgeolli Consumers based on Purchase and Drinking Motives (막걸리 구매 및 음용 동기에 따른 소비자 유형별 선택속성 중요도에 관한 연구)

  • Jeon, Hyeon-Mo;Moon, Ok-Sun
    • Culinary science and hospitality research
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    • v.17 no.4
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    • pp.59-73
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    • 2011
  • The purpose of this study is to establish a marketing strategy for the makgeolli manufacturing industry. We fractionized cousumer types depending on motives for purchase of customers who had bought makeolli or drunk it for the last six months. We also examined the relationship between makgeolli selection attributes and customer satisfaction by the cousumer types. SPSS 15.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA, and multiple regression were executed. As a result, the motives to purchase and drink were divided into four factors - marketing, effect on health, self-desires, outside environment; consumers into three types - dependent type, loving type, indifferent type; makgeolli selection attributes into five factors - health characteristics, visual elements, brand characteristics, drinking characteristics, purchase characteristics. It was shown that the makgeolli loving type considered all the makgeolli selection attributes as most important; the dependent type considered the health characteristics and visual elements as less important than the loving type did. The indifferent type considered all the makgeolli selection attributes as less important compared with the other types. Among the makgeolli selection attributes, drinking characteristics and the purchase characteristics had effects on customer satisfaction.

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Motivations of Selecting Restaurants for Eating-out: Focus on Fashion Premium Outlets (외식 소비동기가 레스토랑 선택속성 중요도에 미치는 영향: 패션 프리미엄 아울렛을 중심으로)

  • Lyu, Moon-Sang
    • The Journal of Industrial Distribution & Business
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    • v.9 no.2
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    • pp.57-63
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    • 2018
  • Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.