• 대한안전경영과학회지
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• 제15권1호
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• pp.241-248
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• 2013

Importance-Performance Analysis(IPA) is a well-known methodology to find the area for improvement. However, the IPA uses different strategies depending on an attribute falls in either 'Concentrate', 'Keep up', 'Possible overkill', or Low priority' quadrant. Problems can occur when attributes locate near the demarcation lines. To solve this problem of IPA, I suggest a modified importance-satisfaction analysis which integrates the Slack(1994)'s diagonal approach and Kano's ASC(Jang et al., 2012) into Yang(2003)'s Importance-Satisfaction model. For this, I investigated 21 smartphone's quality attributes, which adopted from Song and Park(2012)'s study, and conducted a survey of 280 university students for the results of Kano' model and the importance and satisfaction of the quality attributes. The results show that the proposed model enables the business managers to prioritize the quality attributes for improvement through the interpretation on the continuous diagonal line using the Kano's questionnaire only, without acquiring any additional survey for importance of attributes. Accordingly, it is expected that the newly proposed method will diminish the limitation of the existing IPA. In addition, to test the validity of the ASC, this study conducts a comparative analysis between the Kano's ASC and Tontini(2007)'s method to determine the relative importance of quality attributes.

• 한국식품조리과학회지
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• 제28권2호
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• pp.89-96
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• 2012

The purpose of this study was to evaluate the importance and satisfaction with Korean food for foreigners living in Busan with consideration for nationalities, for the sake of improving satisfaction with Korean food. The research was performed using questionnaires and conducted from August 14 to September 30, 2011 for 376 foreigners in Busan. Total mean scores for the importance (4.01/5.00) and satisfaction (3.59/5.00) of Korean food attributes were significantly different (p<0.01). The gaps of the importance score and satisfaction score were -0.91 for cleanliness of food, -0.74 for taste, -0.70 for quality, and -0.68 for smell. Mean scores of satisfaction for Americans and Europeans (3.69) and Southeast Asians (3.78) were significantly (p<0.01) higher than those of Japanese (3.44) and Chinese (3.43) descent. Notably high importance and low satisfaction attributes of Korean food broken down by nationality were cleanliness for Americans/Europeans; quality and cleanliness for Japanese; texture and price for Chinese; and taste, smell, and price for Southeast Asians. Attributes rated with high importance and satisfaction were health benefits, nutrition, and quality for Americans/Europeans, Chinese, and Southeast Asians; taste and price for Americans/Europeans and Japanese; and cleanliness for Chinese and Southeast Asians.

• 디지털융복합연구
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• 제16권7호
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• pp.357-367
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• 2018

본 연구는 인터넷 1인 게임 방송 BJ 속성이 시청자의 시청만족도에 미치는 영향에 있어 플로우경험이 매개변인으로서 효과를 할 것인지를 알아보고자, 아프리카TV에서 1인 게임방송을 시청하는 총 198명의 사용자를 대상으로 설문을 실시하고 이를 분석 하였다. 분석 결과, 첫째, 즐거움 플로우경험은 친밀성 BJ 속성과 시청만족도의 관계에서 매개역할을 하였다. 둘째, 통제감플로우 경험은 BJ 속성과 시청만족도의 관계에서 매개역할을 하지 않았다. 셋째, 주의집중 플로우경험은 친밀성과 신뢰성 BJ 속성과 시청만족도의 관계에서 매개역할을 하였다. 넷째, 시간왜곡 플로우경험은 친밀성 BJ 속성과 시청만족도의 관계에서 매개역할을 하였다. 다섯째, 자아상실 플로우경험은 BJ 속성과 시청만족도의 관계에서 매개역할을 하지 않았다. 이는 게임 BJ의 친밀성 속성이 시청만족도에 미치는 영향에 있어 즐거움, 주의집중 그리고 시간왜곡 플로우경험은 매개 역할을 한다는 것을 확인하였다.

• 식품보건융합연구
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• 제7권4호
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• pp.1-11
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• 2021

The purpose of this study is to investigate the ramen selection attributes of consumers. This research assigned taste, price, quantity, design, and brand as selection attributes, all of which have already been verified by previous studies as selection attributes when purchasing processed foods. A total of 500 questionnaires were issued, and the survey results were analysed to ensure validity and reliability. A Structural Equation Model was used to test the hypotheses of the study. Based on the analysis, taste, price, quantity, design, and brand had a statistically significant effect on satisfaction. Furthermore, satisfaction had a statistically significant effect on repurchase intention. Among the selection attributes (taste, price, quantity, design, and brand), only price had a statistically significant effect on repurchase intention. However, the influence of the selection attributes on satisfaction varied depending on the consumer's consumption value. In order to analyse the moderating effect of consumption value, the respondent group was divided into a hedonism group and pragmatism group, and analysed. It empirically proved that the hedonistic value-oriented group valued taste, and the practical value-oriented group valued price the most. This study empirically verified the relationship between ramen selection attributes and consumption value, and provided corresponding theoretical and practical implications.

• 한국유통학회지:유통연구
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• 제11권2호
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• pp.1-27
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• 2006

본 연구는 내구소비재를 중심으로 판매원의 지각된 속성이 고객의 판매원에 대한 만족과 점포에 대한 만족, 교차구매의도, 점포추천의도간의 구조적 관계를 알아보고자 하였다. 이를 위해 대도시 소재 내구소비재를 직접 구매한 경험이 있는 소비자들을 대상으로 설문을 조사하여 250부의 설문지가 최종분석에 사용되었다. 분석결과 첫째, 판매원의 지각된 전문성, 진실성, 호감성, 고객지향성은 고객의 판매원에 대한 만족에 유의한 정(+)의 영향을 미침을 확인하였다. 둘째, 판매원의 고객지향성은 판매원에 대한 만족뿐만 아니라 점포에 대한 만족에도 유의한 정(+)의 효과를 가짐을 확인하였다. 셋째, 판매원에 대한 만족은 판매원의 지각된 속성들과 점포에 대한 만족을 매개하는 것으로 나타났다. 넷째, 판매원에 대한 만족과 점포에 대한 만족은 판매원의 지각된 속성들과 교차구매의도, 점포추천의도간의 관계를 매개하는 것으로 나타났다. 끝으로 내구소비재 관련 실무자들을 위한 관리적 시사점을 제시하였다.

• 한국조리학회지
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• 제23권6호
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• 한국조리학회지
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• 제23권1호
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• pp.58-65
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• 2017

This study performed to test the effect of food neophobia on the formulated model on the relationships among perceived service attributes(food, employee, and physical attributes), brand trust, satisfaction and behavioral intention as perceived by franchise snack bar consumers. Total 299 respondents were used for statistical analysis and SPSS 21.0 and AMOS 21.0 program were employed. The findings of current study verified that food attribute among perceived service attributes has positively influence on brand trust and satisfaction, and the employee attribute has only effect on the brand trust. Additionally, the brand trust was critical predictor of satisfaction, but it was not significant antecedent of behavioral intention in context of franchise snack bar restaurant. Furthermore, this study found the moderating effect according to level of food neophobia on the designed hypothesizes, so it has been identified the importance of people's propensity about food neophobia can significantly effect on brand trust and satisfaction in franchise snack bar restaurant. These findings will contribute to provide meaningful suggestion to develop marketing strategic in franchise snack bar business as well as provide the theoretical evidence in the new segmentation.

• The Journal of Asian Finance, Economics and Business
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• 제6권1호
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• pp.187-194
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• 2019

This study examined that what attributes of student satisfaction are more important when students use university cafeterias. Factors that are considered to be more crucial when students use a cafeteria, such as menu, taste, price, and cleanliness, were tested. Based on the research of previous studies, it assumed that the selection attributes of students' cafeteria were menu, taste, price, and cleanliness. With 301 surveyed questionnaires, the study was carried out by AMOS 23.0 and the Structural Equation Model was used for examining the hypotheses as statistical method in this study. In consequence of the hypothesis test on the main effect, the factors such as the menu, taste, price and cleanliness were found to significantly affect satisfaction. Then, the moderating role of gender, age and allowance was analyzed. However, students' university cafeteria selection attributes differed depending on their allowance only. The path coefficients from menu to satisfaction were more significant in the group with a smaller allowance, while the path coefficient from price to satisfaction was more significant in the group with a larger allowance. The study analyzed that the effect of selection attribute of students' cafeteria on the satisfaction, and influence of students' allowance, and provide meaningful implications when they choose the attributes.

• 한국컴퓨터정보학회논문지
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• 제24권9호
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• pp.143-150
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• 2019

In recent years, interest in internet primary bank has increased in South Korea, and marketing strategies for the success of the bank are needed. The purpose of this study is to analyze the effect of bank choice attributes on satisfaction and behavioral intention of Internet primary bank users. A convenience sampling was used and a structural equation of AMOS 20.0 was used for hypothesis testing. The results of the study are as follows. First, information, transaction, and communication of the choice attributes have positive effects on satisfaction. Second, information, transaction, and communication of the choice attributes have positive effects on behavioral intention. Third, satisfaction has a positive effect on behavioral intention. The theoretical and practical implications and limitations of the research are presented in the conclusion.

• 한국식생활문화학회지
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• 제25권1호
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• pp.1-8
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• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.