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

Kwang Suck Lee, Eun Ji Kim, Hyo Sun Jung
2014 Korean Journal of Food and Cookery Science  
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
more » ... selection attributes, it was shown to be in the order of taste (4.73±0.70), sanitation (4.70±0.68), service (4.21±0.84), price (4.03±0.92), consideration (4.01±0.96), communication (4.01±0.96), health (3.99±0.98), and location (3.83±0.99). In the analysis of difference with regard to the selection attributes according to the preferred bakery, both consideration (4.05±0.90) and communication (3.98±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.
doi:10.9724/kfcs.2014.30.4.412 fatcat:arg2tpdv3vcgxihsgyoqjn6y7e