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KMID : 0665420160310020149
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Korean Journal of Food Culture
2016 Volume.31 No. 2 p.149 ~ p.160
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Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops -
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Oh Ji-Eun
Cho Mi-Sook
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Abstract
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This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.
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KEYWORD
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IPA, foodservice, tangible, intangible
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