컨조인트 분석을 통한 한식업소 컨셉 개발에 관한 연구

• 영문명: Research on Development Concept of Korean Restaurant through Conjoint Analysis Focused on Breakfast Foodservice Market
• 발행기관: 한국관광학회
• 저자명: 김광지 박기용
• 간행물 정보: 『관광학연구』제31권 제5호, 319~336쪽, 전체 18쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2007.10.31

영문 초록

This study aims to develop concept of competitive korean restaurant which can react effectively in breakfast eating-out market which is growing as a new niche market as importance of health and breakfast recently rises under the influence of well-being. According to this study, importance of attributes was in order of menu(24.09%), price(22.02%). place(21.85%), size of restaurant(20.40%), and service(11.64%). Also, this study discovered that the new concept of korean restaurant(Jooks, 3,000 won, table service, residential street, 21～30 pyong) occupied a market share of 13.27%. According to the change in market share for each menu, market share was lowered in order of Jooks(-5.36%), Gookbobs(-4.45%), Jungsik(-3.48%). Such a result can be judged that same product eroded market share after being launched in pre-existing Jooks market.

목차

I. 서론

II. 이론적 고찰

III. 연구방법

IV. 분석결과

V. 결론

참고문헌

키워드

한식업소 컨셉 아침외식산업시장 시장점유율 컨조인트분석 Concept of Korean restaurant Breakfast foodservice market Market share Conjoint analysis