AHP 방법을 통한 커피전문점 창업영향요인 분석

• 영문명: An Analysis for the Factors that Influence Starting a Coffee shop Through AHP
• 발행기관: 한국창업학회
• 저자명: 최중선(Joong Seon Choi) 이원석(Won Suck Lee) 이동명(Dong Myung Lee)
• 간행물 정보: 『한국창업학회지』제7권 제1호, 77~96쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2012.03.31

영문 초록

The purpose of this study is to determine key factor that influence starting a new Coffee shop and to prioritize the factors by analyzing surveys. In South Korea, Coffee shops are gradually becoming a part of daily life and Coffee shop market has been overheated. So we would like to suggest efficient way of Starting-up a new coffee shop. In this study, Analysis method that AHP(Analytic Hierarchy Process) is used to find the weighted values of each evaluation factors. This results are derived from 23 sheets of surveys. For goal of this study, four factors are identified using factor analysis: Merchandise, Service, Internal environment, External environment and a hierarchical structure including four factors is constructed. Then, weight of each evaluation factors is calculated by using Expert Choice ver.11.0. Among the factors, merchandise has the highest priority followed by service, internal environment, external environment in the order listed. Using the result of this study, people starting a coffee shop will be given information and service effectively for Starting-up a coffee shop. Also, It can be used as an indicator to the founder.

목차

Ⅰ. 서론

Ⅱ. 선행연구

Ⅲ. 연구 설계

Ⅳ. 자료 분석과 해설

Ⅴ. 결론

참고문헌

Abstract

키워드

Coffee shop Starting-up Location AHP(Analytic Hierarchy Process)