@article{ART002211677},
author={Kyu Wan Choi and Bang, Dohyung},
title={The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2017},
volume={41},
number={4},
pages={131-149},
doi={10.17086/JTS.2017.41.4.131.149}
TY - JOUR
AU - Kyu Wan Choi
AU - Bang, Dohyung
TI - The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)
JO - Journal of Tourism Sciences
PY - 2017
VL - 41
IS - 4
PB - The Tourism Sciences Society Of Korea
SP - 131
EP - 149
SN - 1226-0533
AB - The diversification of dining-out needs and consumer behavior has emerged as a key issue in marketing to segment and identify consumer groups. This study aims to segment and identify the dining-out consumer market using data from “The Consumer Behavior Survey for Food 2016” collected by the Korea Rural Economic Institute(KREI). In order to segment the dining-out market, we employed a Latent Class Analysis(LCA) selecting five categorical variables including “Expense, Motivation, Place, Frequency and Selection criteria” of Dining-out. As a result of the LCA, six classes were identified as being of an optimal number for markets. This paper provides the evidence necessary to profile the attributes of segmented markets respectively. Moreover, we analyzed segmented market distribution based on dining-out frequency and expense so that two areas have been identified as target consumer markets.
KW - Market segmentation;Dining-out consumer behavior;The optimal number of markets;Latent class analysis;Target markets
DO - 10.17086/JTS.2017.41.4.131.149
ER -
Kyu Wan Choi and Bang, Dohyung. (2017). The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA). Journal of Tourism Sciences, 41(4), 131-149.
Kyu Wan Choi and Bang, Dohyung. 2017, "The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)", Journal of Tourism Sciences, vol.41, no.4 pp.131-149. Available from: doi:10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi, Bang, Dohyung "The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)" Journal of Tourism Sciences 41.4 pp.131-149 (2017) : 131.
Kyu Wan Choi, Bang, Dohyung. The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA). 2017; 41(4), 131-149. Available from: doi:10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi and Bang, Dohyung. "The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)" Journal of Tourism Sciences 41, no.4 (2017) : 131-149.doi: 10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi; Bang, Dohyung. The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA). Journal of Tourism Sciences, 41(4), 131-149. doi: 10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi; Bang, Dohyung. The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA). Journal of Tourism Sciences. 2017; 41(4) 131-149. doi: 10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi, Bang, Dohyung. The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA). 2017; 41(4), 131-149. Available from: doi:10.17086/JTS.2017.41.4.131.149
Kyu Wan Choi and Bang, Dohyung. "The Segmentation of Customers Dining Out: An Application of Latent Class Analysis(LCA)" Journal of Tourism Sciences 41, no.4 (2017) : 131-149.doi: 10.17086/JTS.2017.41.4.131.149