基于BTM主题挖掘和Kano模型的运动文胸用户需求研究

为了深入挖掘运动文胸的用户需求,文章采用BTM模型对10个运动文胸品牌的16 248条在线评论进行主题挖掘,构成运动文胸用户需求要素,并通过Kano模型分析用户满意度和需求度,确定各项要素的属性归类和优先级排序。研究结果得到,运动文胸用户需求维度包括功能质量、款式设计、面料材质、颜色外观、服务品质、品牌营销6个方面;在23项需求要素中,舒适度和防震功能是用户满意度建立的首要因素,下围、罩杯、面料手感、胸垫材质是产品优化中的关键因素,客服态度、退换货服务、声誉口碑、商品信息是服务和营销中的重要因素;进而提出优化建议供相关企业参考。     

影响男式T恤消费的产品因素调查与分析

通过对330名男性消费者的问卷调查,了解影响男式T恤消费的主要产品因素和消费者对产品因素反应的差异.通过调查分析,发现不同职业、年龄、收入的男性消费者在购买T恤时,对T恤产品因素的反应有较大差异.提出了改进营销方式、扩大T恤销售的策略.     

基于Kano模型的旗袍定制服务满意度研究北大核心CSCD

为提升用户在旗袍定制服务过程中的满意度,本文以旗袍为例,对定制用户的需求要素进行提炼,利用Kano模型设计调研问卷,对用户需求要素进行归类,计算出相同属性中各需求要素的敏感度,并对各需求要素的Kano属性进行优化和改进排序。研究可知:旗袍定制用户对定制初期的介绍、推荐及基础服务较为关注,对应需求必须被满足;用户分类方面,不同分类用户对定制服务的关注点有所差异,但定制过程中的专业介绍与推荐服务,线下门店试穿、预付定金及邮寄到家等服务需求,均是提高用户满意度的必备要素,在优化改进旗袍定制服务质量过程中要优先考虑,并得到满足。     

基于Kano模型的西服定制服务研究

文章围绕西服定制及相关服务流程,探讨用户在西服定制中产生的需求要素及服务流程的优化策略,以提升用户的定制满意度。通过访谈法提取用户的需求要素,运用Kano模型进行问卷调研,得出用户的需求要素对满意度的影响情况,结合Better-Worse四象限分析法,对需求要素进行属性归类和优先级排序,进而提出西服定制服务的优化建议。研究结果表明,不同定制经验、性别、月收入、年龄的用户对西服定制服务的需求的侧重点有所差异,但总体看来定制案例、定制流程、量体服务等定制前的信息介绍是影响用户满意度的首要因素;面料介绍、款式版型、个性化选项等西服的个性化定制内容是影响用户满意度的关键因素;七天免费返修等售后服务是影响用户满意度的重要因素。     

国潮古韵融入首饰设计的文化研究

伴随着中国经济发展、整体实力和国际竞争力的迅速兴起,持续加强文化输出,进一步增强自信,中国传统文化显现蓬勃生机,国产品牌逐渐踏入世界舞台,掀起了一场猛烈的“国潮热”。年轻消费者追求完美个性化,对中华传统有很高的归属感,把追求民族时尚潮流作为突显个性、表达情感的一种形式。在新的形势下,首饰设计也加入了国潮古韵。企业在珠宝首饰产品设计中,糅合了中国风要素和时尚要素,进一步提高了知名品牌的竞争优势。文章通过研究国潮概念与兴起背景及国潮古韵盛行的原因,融合市场上的国潮首饰产品,科学研究品牌的营销战略,剖析国潮产品盛行背后的难题,为国潮与首饰设计融合的发展方向明确提出改进方案。     

基于Kano-DEMATEL的高端母婴台式消毒柜设计研究

为了厘清高端母婴台式消毒柜用户的复杂需求,探明各项需求要素间的影响关系,从而建构出可视化的需求迭代模型,提升用户满意度和产品竞争力,并形成高端母婴台式消毒柜的可行性设计方案。首先搜集归纳用户对产品的可行性需求;然后使用Kano模型进行需求归类,并计算重要度作出初始排序;结合DEMATEL方法与专家决策计算各类需求间的综合影响矩阵,并计算需求在INRM图中的坐标;最后将最优关键需求转化成可行性设计方案,并通过经验性评估实现了设计评价的闭环。高端母婴台式消毒柜的研发中应优先满足核心需求中的消毒彻底性、优良的碗架材质和触控屏显示模式;其次是驱动需求中的面板质感和空间容量;远程控制需求也不能忽视。结果表明,将Kano模型与DEMATEL方法整合可在家电产品设计中洞察用户需求间的复杂关系,为企业产品开发提供策略支持。     

用户对随弃式个人防护口罩的审美需求分析

从用户需求出发,探索用户对随弃式个人防护口罩的审美需求,提升用户的使用情感体验.应用Kano模型和语义差分法划分用户需求属性并通过实验分析用户感性意象与设计要素之间的关系,提取符合用户感性意象需求的设计特征及规律.研究发现,用户的审美需求为魅力型需求属性;从审美需求的形态与色彩感性意象研究中得出,用户对随弃式个人防护口...     

南北方青年人针织T恤衫购买行为比较研究

采用调查问卷的方式分析辽宁和江苏两地青年人对针织T恤衫的品质喜好倾向和购买行为习惯。结果表明,青年人普遍喜欢白色、淡色的,圆领型的无图案棉T恤,且趋向于在正规场所购买中价位的T恤衫。但因南北方文化、传统、经济等方面的差异,导致南北方青年人对T恤衫色彩、领型、购买场所、购买件数、穿着频率等方面存在一定的差异,为企业和商家提供了具有参考价值的信息。     

工学结合背景下高职食品类专业学生管理的实践

以高职食品类专业为例,探讨工学结合人才培养模式在高职食品类专业学生管理的内涵,分析工学结合培养模式中存在的"三个不适应",构建"三段式"工学结合体系及"校企合作、内外结合"的实践教学保障体系,对在工学结合背景下高职食品类专业人才培养模式进行探索和实践。     

六柱制与脸谱——粤剧非遗文创产品的类型化设计北大核心

设计说明:本设计致力于探索粤剧非遗知识与文创产品结合的类型化设计方法,设计团队成员还包括卓海斌、陈华和、黄煊褀。"六柱制"系列T恤文创设计展现了粤剧别具特色的演员编制模式,即由六名主演者担纲所有相近类型行当角色的演出,凸显了粤剧与其他剧种的显著差异特征。另外,运用抽象化与简约化手法提取粤剧脸谱的类型特征,创作了系列帆布袋文创产品。系列作品运用凝练粤剧"类型化特征"的设计方法,展现了粤剧非遗国潮的独特魅力。     

新中式服装产品的消费需求与产品设计供给落差

为缩小新中式服装产品的消费需求与产品设计供给间的落差,提升企业产品开发效率,基于期望确认理论,首先通过访谈与因素分析提炼出新中式服装产品消费需求的7个构面与30个元素因子;其次使用成对样本T检验,验证了受测者对消费需求元素因子的期望与认知之间存在显著差异;最后基于品质机能展开法,找出应优先改善的消费需求项目与产品设计技术要素,并利用重要性-绩效分析法对需求优先次序结果进行验证。研究得出:新中式服装产品应优先改善的消费需求元素因子为现代时尚感、绿色纺织品、造型比例好、面料质地细腻、理疗机能,相对应需优先提升的产品设计技术要素为艺术美感、材质机能性;企业可通过上述要素改善、缩小供需落差。     

Can we understand food oral processing using Kano model? Case study with confectionery products

This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as “attractive” and “one-dimensional.” Oral processing parameters—food breakdown and eating rate are aligned to “attractive” category, bite size was identified as a “must-be” category, and number of chews is outlined as a “reverse” category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.     

Identification and characterization of fluid milk consumer groups

Consumption of fluid milk has steadily declined over the last few decades. Understanding the attributes of fluid milk products that are attractive to specific consumer groups may provide a sound basis for education and marketing to encourage increased dairy consumption and reverse the downward trend. The objective of this study was to identify the attributes of fluid milk that specific consumer groups find attractive and attributes that suggest a higher purchase likelihood. An adaptive choice-based conjoint (ACBC) survey was designed to assess attributes of fluid milk. The ACBC survey included Kano, importance, labeling identification, and beliefs questions to determine the key attributes that dictated consumer purchase and consumption. Self-reported purchase habits and attitudes for organic food products were also collected. Attributes in the ACBC exercise included fat content, package type, shelf life, and label claims. Maximum difference scaling was used to rank the importance of attributes in fluid milk that affected purchase. Maximum difference scaling was also used to rank qualities and issues associated with organic milk that were most motivating for those who identified as organic milk consumers. Results were analyzed by univariate and multivariate statistics. A total of 1,163 fluid milk consumers completed the survey, and of those, 434 were regular purchasers of organic milk. The ideal fluid milk from conjoint analysis was 2% milkfat, organic, packaged in a plastic jug, conventionally pasteurized, and contained no additives or label claims. The belief that “organic milk is healthier” was the most important motivator for purchases of organic milk, followed by the beliefs that “organic milk production encourages ethical treatment of animals” and “organic milk production supports local farms and farmers.” Conjoint importance scores of all fluid milk consumers showed that milkfat content was the most important attribute, followed by flavor, package size, and price. For all milk consumers, designation as organic was ranked as the 8th most important of 14 attributes. Evaluation of these results on both aggregate and individual levels suggest that fluid milk consumers are not a homogeneous consumer group and that underlying consumer groups are led to purchase decisions by specific product features or expectations.     

Influence of packaging information on consumer liking of chocolate milk

Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n = 250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.     

服装感性类型风格形象特征及文化元素构成分析

准确把握消费者风格形象,策划设计开发与定位消费者审美需求相一致的产品,通过服装产品向消费者传递文化信息和品牌内涵,是品牌经营之道。从感性层面综合分析多样化美意识,将繁多的风格整理分类,归纳出概括性的感性类型——服装风格形象,是捕捉目标消费群体审美形象的有效切入点。服装风格类型要以设计要素及所融入的各类文化元素等为依据进行甄别,服装文化信息与品牌文化内涵则需要通过设计要素和各种文化元素等构成的风格形象才能完美表达。     

基于KJ法和Kano模型的风衣产品设计研究

为了对风衣产品进行优化设计,针对消费者需求以及消费者对风衣产品的满意度等问题,运用KJTechnique和卡诺分析法2种研究方法,获取消费者对风衣产品功能的需求构建风衣产品需求清单,再通过问卷调研,得到风衣产品各功能需求归属分类、满意度四分象限散点图以及权重分布。研究结果表明:风衣产品的实用功能需求中,直接影响消费者满意度的是领子、外口袋、门襟等基础款式结构;袖身和底摆的美化功能是能够有效提高消费者满意度的重要设计要点;在风衣产品的面料功能需求上织物抗起毛起球和隔热保温作用非常重要,防静电、透气、防雨防雪的功能面料对提高消费者满意度有正向影响。     

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs

Effects of attribute presence and absence on the emotional profile and consumer acceptability of products with varying qualities were assessed using eggs as an example. An online survey (n = 320) was used to evaluate emotional responses and acceptability to 5 types of egg quality attributes: intrinsic, aesthetic, extrinsic, expediency, and wholesome/safety, for both present and absent conditions. Attribute absence rather than presence evoked greater consumer discriminating emotions associated with eggs. Mean emotion intensity elicited by the presence of all quality attributes ranged from 1.67 (intrinsic; guilty) to 4.05 (wholesome; good) versus 2.01 (wholesome; satisfied) to 3.29 (wholesome; disgusted) when absent. Key positive emotions elicited by presence of attributes were active, calm, good, interested, happy, safe, and satisfied; while dominant negative emotions elicited by absence of attributes included disgusted and worried. Wholesome quality (constituted by egg freshness, “packing/best‐before‐date” and absence of visible cracks) exhibited the highest liking (7.65) and emotion intensities, while the emotional responses to both the presence and absence of intrinsic quality (constituted by nutrient‐fortified egg, organic egg, and USDA‐certified farm egg) were similar, reflecting their dynamic effects on emotions. Emotions and acceptability were more correlated for attribute absence than presence; and good, happy, and satisfied emotions were strongly related to egg acceptability (r ≥ 0.6). Egg product/packaging design can be oriented toward emphasizing wholesome and expedient attributes, since they enhance good, safe, and satisfied emotions, while minimizing disgust, worry, and boredom. The use of emotional responses and hedonic testing regarding attribute presence and absence would allow for improved selection of attributes critical to consumer acceptance of products.     

Consumer Attitudes and Preferences for Fresh Market Tomatoes

This study established attractive attributes and consumer desires for fresh tomatoes. Three focus groups (n = 28 participants) were conducted to explore how consumers perceived tomatoes, including how they purchased and consumed them. Subsequently, an Adaptive Choice Based Conjoint (ACBC) survey was conducted to understand consumer preferences toward traditional tomatoes. The ACBC survey with Kano questions (n = 1037 consumers in Raleigh, NC) explored the importance of color, firmness, size, skin, texture, interior, seed presence, flavor, and health benefits. The most important tomato attribute was color, then juice when sliced, followed by size, followed by seed presence, which was at parity with firmness. An attractive tomato was red, firm, medium/small sized, crisp, meaty, juicy, flavorful, and with few seeds. Deviations from these features resulted in a tomato that was rejected by consumers. Segmentations of consumers were determined by patterns in utility scores. External attributes were the main drivers of tomato liking, but different groups of tomato consumers exist with distinct preferences for juiciness, firmness, flavor, and health benefits.     

基于感性工学的食用陶瓷包装容器产品设计

应用感性工学和卡诺模型的概念完善食品用陶瓷包装容器产品的设计,以更好地满足用户需求。通过采用抽样法、案例分析法和问卷法获得了影响食用陶瓷包装容器产品消费者满意度的主要因素,包括外观因素和性能因素。外观因素在产品设计开发中变得更为优先,要努力寻找与感性关联的词汇和设计元素之间应包含的外观因素;陶瓷产品综合形式,应与功能相辅相成,灵活融合。研究结果表明:陶瓷包装容器产品应具有抛物线形设计元素,人工平面装饰、釉面、肌理和块状/封闭色彩等。