Comparison of the Scoring Method and the Conjoint Analysis in
Preference Evaluation

D 2023

Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation

WALECZEK ZOTYKOVÁ, Lucie a Zuzana NENIČKOVÁ

Základní údaje

Originální název

Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation

Autoři

WALECZEK ZOTYKOVÁ, Lucie (203 Česká republika, domácí) a Zuzana NENIČKOVÁ (203 Česká republika, garant, domácí)

Vydání

Karviná, Decision Making for Small and Medium-Sized Enterprises Conference Proceedings, od s. 245-254, 10 s. 2023

Nakladatel

Silesian University in Opava School of Business Administration in Karviná

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

50204 Business and management

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Odkazy

URL

Kód RIV

RIV/47813059:19520/23:A0000400

Organizační jednotka

Obchodně podnikatelská fakulta v Karviné

ISBN

978-80-7510-554-7

Klíčová slova anglicky

Conjoint analysis; evaluation; preference; restaurant choice

Změněno: 1. 4. 2024 16:59, Miroslava Snopková

Anotace

V originále

This article deals with the preferences of young customers for restaurant choice. Its purpose is to support the decision-making process of managers in restaurants in Karvina near the Silesian University in Opava, School of Business Administration in Karvina. The opinion of the young generation can be a significant hint for the future development of customer behaviour. Research was carried out in the winter semester of 2022. First-year semester students were asked. Their preferences for the choice of restaurant for lunch were investigated. The evaluation was performed by two methods. Particular criteria were evaluated using the method of scoring. This method seems to be direct, simple, and conscious. Furthermore, the students evaluated 27 defined combinations composed of 4 factors (restaurant, dish, price, experience). This was solved by conjoint analysis, which is more intuitive and unconscious. The aim of this paper is to compare the ranking of criteria using two of the above-mentioned methods.

Citovat

WALECZEK ZOTYKOVÁ, Lucie a Zuzana NENIČKOVÁ. Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation. Online. In Roman Šperka, Petr Suchánek, Jarmila Duháček Šebestová, Radim Dolák, Tomáš Barčák, Radka Bauerová, Šárka Čemerková, Michal Halaška, Radmila Krkošková, Kateřina Matušínská, Jiří Mazurek, Žaneta Rylková, Šárka Zapletalová. Decision Making for Small and Medium-Sized Enterprises Conference Proceedings. Karviná: Silesian University in Opava School of Business Administration in Karviná, 2023, s. 245-254. ISBN 978-80-7510-554-7.

@inproceedings{72642,
   author = {Waleczek Zotyková, Lucie and Neničková, Zuzana},
   address = {Karviná},
   booktitle = {Decision Making for Small and Medium-Sized Enterprises Conference Proceedings},
   editor = {Roman Šperka, Petr Suchánek, Jarmila Duháček Šebestová, Radim Dolák, Tomáš Barčák, Radka Bauerová, Šárka Čemerková, Michal Halaška, Radmila Krkošková, Kateřina Matušínská, Jiří Mazurek, Žaneta Rylková, Šárka Zapletalová},
   keywords = {Conjoint analysis; evaluation; preference; restaurant choice},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Karviná},
   isbn = {978-80-7510-554-7},
   pages = {245-254},
   publisher = {Silesian University in Opava School of Business Administration in Karviná},
   title = {Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation},
   url = {https://drive.google.com/file/d/14n6MELCypSOHD1Jy9w1Mo8UGixhxRWQH/view},
   year = {2023}
}

TY  - JOUR
ID  - 72642
AU  - Waleczek Zotyková, Lucie - Neničková, Zuzana
PY  - 2023
TI  - Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation
PB  - Silesian University in Opava School of Business Administration in Karviná
CY  - Karviná
SN  - 9788075105547
KW  - Conjoint analysis
KW  - evaluation
KW  - preference
KW  - restaurant choice
UR  - https://drive.google.com/file/d/14n6MELCypSOHD1Jy9w1Mo8UGixhxRWQH/view
N2  - This article deals with the preferences of young customers for restaurant choice. Its purpose is to support the decision-making process of managers in restaurants in Karvina near the Silesian University in Opava, School of Business Administration in Karvina. The opinion of the young generation can be a significant hint for the future development of customer behaviour. Research was carried out in the winter semester of 2022. First-year semester students were asked. Their preferences for the choice of restaurant for lunch were investigated. The evaluation was performed by two methods. Particular criteria were evaluated using the method of scoring. This method seems to be direct, simple, and conscious. Furthermore, the students evaluated 27 defined combinations composed of 4 factors (restaurant, dish, price, experience). This was solved by conjoint analysis, which is more intuitive and unconscious. The aim of this paper is to compare the ranking of criteria using two of the above-mentioned methods.
ER  -

WALECZEK ZOTYKOVÁ, Lucie a Zuzana NENIČKOVÁ. Comparison of the Scoring Method and the Conjoint Analysis in Preference Evaluation. Online. In Roman Šperka, Petr Suchánek, Jarmila Duháček Šebestová, Radim Dolák, Tomáš Barčák, Radka Bauerová, Šárka Čemerková, Michal Halaška, Radmila Krkošková, Kateřina Matušínská, Jiří Mazurek, Žaneta Rylková, Šárka Zapletalová. \textit{Decision Making for Small and Medium-Sized Enterprises Conference Proceedings}. Karviná: Silesian University in Opava School of Business Administration in Karviná, 2023, s.~245-254. ISBN~978-80-7510-554-7.

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