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KMID : 0665420040190050532
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Korean Journal of Food Culture
2004 Volume.19 No. 5 p.532 ~ p.543
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Exploratory Analysis on Attributes of Party Planning and Comparisons of Customers’ Perception for Party Planning
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Chong Yu-Kyeong
Kim Sun-Hee
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Abstract
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The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees’ perception will provide useful information to develop party events that can reflect customers’ desires.
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KEYWORD
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Party planning, Food coordination, Table coordination
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FullTexts / Linksout information
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Listed journal information
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