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컨조인트 분석을 활용한 홍삼커피 선택속성의 상대적 중요도 분석 ＝ An investigation of the relative importance of the selection attributes of red ginseng coffee by conjoint analysis / 정윤희 ; 안영직 1

ABSTRACT 1

서론 1

연구방법 3

1. 조사대상 및 자료수집 3

2. 조사내용 3

3. 자료분석 3

결과 및 고찰 4

1. 조사대상자 일반적 특성 4

2. 인스턴트커피 및 믹스커피 선택속성 6

3. 홍삼커피 선택속성의 상대적 중요도와 부분가치 6

4. 홍삼커피의 최적효용 도출 9

5. 홍삼커피 구매 9

요약 및 결론 10

REFERENCES 11

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기사명 저자명 페이지 원문 목차
아이트래킹을 활용한 대체육 완자와 육류 완자의 기호도 비교 = Comparison of acceptance of meat alternative wanja and meat wanja using eye-tracking method 강혜연, 정라나 p. 10-19

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표고버섯 분말을 첨가한 두부의 품질 특성 = Quality characteristics of tofu with shiitake (Lentinus edodes) powder 김소현, 윤혜현 p. 20-29

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Alpinia galanga 추출물의 영양학적 기능, 항산화 활성 및 각성 효과 = Nutritional function, antioxidant activity and stimulating effect of alpinia galanga extract 박수진, 배학균, 신경옥 p. 30-38

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취약계층 고령자를 위한 단백질 강화 식단 개발 = Development of protein enhanced diet for socially vulnerable elderly 홍지혜, 전형근, 김슬기, 박기태 p. 39-54

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컨조인트 분석을 활용한 홍삼커피 선택속성의 상대적 중요도 분석 = An investigation of the relative importance of the selection attributes of red ginseng coffee by conjoint analysis 정윤희, 안영직 p. 55-67

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추출 시간이 계내금(Galli stomachichum corium)의 항산화 및 단백질 효소 활성에 미치는 영향 = Effect of extraction time on the antioxidant and protein enzyme activities of Kyenegum (Galli stomachichum corium) 이수아, 박주현, 심우등, 서승명, 김미숙, 김태언, 김교남, 황지환 p. 68-76

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베이킹 방법에 따른 주식용 빵의 품질 특성 = Quality characteristics of staple breads based on baking methods 두은희 p. 77-87

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참고문헌 (58건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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11 Jeon HO (2014) Relations of self-assertiveness, self-esteem, depression and abnormal eating attitudes among female university students with weight control experience. Journal of the Korea Academia-Industrial 15(4): 2207-2216. 미소장
12 Jeong YH, Lee MN, Lee HY (2021) Analysis of dried vegetables consumption behaviors and selection attributes according to consumer characteristics. FoodService Industry Journal 17(2): 201-217. 미소장
13 Jo MN, Purevsuren B (2013) Importance-performance analysis of the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. Culi Sci & Hos Res 19(4): 211-230. 미소장
14 Kaushik PR, Barthakur G, Chakraborty S, Bhowmick DR (2020) Consumer behavior towards green tea in Assam, India. Int J Manag 11(11): 1284-1290. 미소장
15 Kim GB, Kim DT, Kim MS, Kim YC, Kin HG, Kim HJ, Seo JY, Yang SJ, Lee GM, Han YH (2019) Consumer Behavior. Park Youngsa, Korea. p 58. 미소장
16 Kim HA, Lee KH (2013) Conjoint analysis with the addition of brown rice and black rice in triangular gimbap of the consumer preference. J East Asian Soc Diet Life 23(5):662-669. 미소장
17 Kim HY (2019) An investigation of consumer preferences of Korean pickles by age using conjoint analysis. Culi Sci &Hos Res 25(8): 170-182. 미소장
18 Kim HY, Ahn YJ, Jeong YH (2019) Importance-performance analysis (IPA) of the selection attributes of pickles according to consumers’ gender. Culi Sci & Hos Res 25(4): 42-51. 미소장
19 Kim KD, Heo CU (2011) Preference factors in consumer’s coffee taste using Q methodology. International Journal of Tourism and Hospitality Research 25(3): 145-161. 미소장
20 Kim MK (2014) According to age and lifestyle behavior studies of coffee drinking. MS Thesis Ewha University, Seoul. p 25. 미소장
21 Kim MH, Yhang WJ (2016) The effect of selection attributes of coffee bean on user satisfaction. Presented at 33th International Academic Conference of the Association of North-east Asian Cultures, Busan, Korea. pp 183-185. 미소장
22 Kim OS, Park YS (2020) Purchasing tendency of coffee beans consumers customer satisfaction and love. Northeast Asia Tourism Research 16(3): 343-361. 미소장
23 Kim, SH, Kwon KH, Nam YS (2013) Strategy building based on core competence: Focusing on a case study of Dongsuh. Korean Management Consulting Review 13(3): 283-312. 미소장
24 Kim SJ, Kim MS (2021) The effect of consumer choice attributes and experience values on customer satisfaction:Focused on franchise coffee shops. Culi Sci & Hos Res 27(3): 72-82. 미소장
25 Kim SY, Park SH (2018) The effect of the preference about coffee consumption types on consumer’s consumption motivation. Int J Tour Manag Sci 33(2): 121-140. 미소장
26 Kohli AK, Jaworski BJ (1990) Market orientation: The construct, research propositions, and managerial implications. J Mark 54(2): 1-18. 미소장
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28 Korea Trade-Investment Promotion Agency (KOTRA) (2020)Trends in the Chinese Instant Coffee Market. https://dream.kotra.or.kr (accessed on 20. 11. 2023). 미소장
29 Lautiainen T (2015) Factors affecting consumers’ buying decision in the selection of a coffee brand. MS Thesis Saimaa University of Applied Sciences, Finland. p 31. 미소장
30 Lee HJ, Lee MA, Park HK (2016) Assessing relative importance of laver attributes for infants using conjoint analysis. J Korean Soc Food Sci Nutr 45(6): 894-902. 미소장
31 Lee HW, Lim HJ, Jun JH, Choi J, Lee MS (2017) Ginseng for treating hypertension: A systematic review and metaanalysis of double blind, randomized, placebo-controlled trials. Curr Vasc Pharmacol 15(6): 549-556. 미소장
32 Lee HY (2013) Approval of functional ingredient of health/functional foods in Korea. Food Industry and Nutrition 18(1): 1-7. 미소장
33 Lee HY (2015) Research Methology. Chungram Books Publishing, Korea. pp 461-462. 미소장
34 Lee JS (2019) Relative importance of selection attributes in garlic-Based health functional food using conjoint analysis. J East Asian Soc Diet Life 29(4): 336-343. 미소장
35 Lee MH (2019) A study of consumer experience purchasing pickles and importance-performance analysis based on the selection attributes. Korean J Food Cook Sci 35(1): 81-90. 미소장
36 Lee MN, Jeong YH, Lee HY (2020) Analysis of edible insect recognition level and selection attributes of products using edible insects according to adult’s health concern levels. FoodService Industry Journal 16(2): 121-131. 미소장
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39 Ma XY, Cho DM (2023) A study on the influence of instant coffee packaging design on branding -Focusing on instant coffee products in the Chinese market. The Korean Society of Science & Art 41(3): 69-80. 미소장
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46 Park JE, Lee KI, Cho CH (2017) New product category development (brand extension) in the online advertising era. The e-Business Studies 18(1): 51-71. 미소장
47 Park MK, Kim HY, Baek HJ, Jeong YH (2022) An investigation of the relative importance of the selection attributes of school milk programs by conjoint analysis. J Korean Soc Food Cult 37(5): 429-437. 미소장
48 Park SJ (2017) Indonesian halal food consumers’ perception, attitude and use of ginseng and red ginseng products. Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology 7(11): 1-15. 미소장
49 Sales YJD, Corrêa FJB, Tavares‐Filho ER, Soares PTS, Durço BB, Pagani MM, Freitas MQ, Cruz AG, Esmerino EA (2020) Insights of Brazilian consumers’ behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task. J Sens Stud 35(6): e12611. 미소장
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57 Yi YD (2020) Immune functional properties of Korean (red)ginseng as a traditional food. Food Industry and Nutrition 25(1): 1-10. 미소장
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