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  1. National Taiwan Ocean University Research Hub
  2. 生命科學院
  3. 食品安全與風險管理研究所
Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/18052
DC FieldValueLanguage
dc.contributor.authorSeng-Su Tsangen_US
dc.contributor.authorWen-Cheng Wangen_US
dc.contributor.authorHao-Hsiang Kuen_US
dc.date.accessioned2021-10-28T06:31:51Z-
dc.date.available2021-10-28T06:31:51Z-
dc.date.issued2016-02-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/18052-
dc.description.abstractCluster analysis is a multivariate statistical analysis method for the classification of samples based on the principle of “like attracts like”. It requires reasonable classification according to the characteristics in a reasonable manner, and without any mode for reference, in other words, classification is implemented without any prior knowledge. It has been applied in many aspects. In this paper, four cluster analysis methods are used to study the questionnaire data of Chinese tourists’ satisfaction regarding Taiwan’s hotels and Bed & Breakfasts, (B&Bs). First, this study applied principal component analysis in reducing questionnaire variables, and then gray relational analysis to assess the overall satisfaction performance. By sorting the overall satisfaction performance values, the performance values combined with the principle components were used as the testing sample data. Afterwards, the samples were categorized into three categories and four categories according to performance value. The four cluster analysis methods were used for clustering the principle components in order to observe their cluster performance and classification capabilities. The testing data testing results suggested that GK Cluster can obtain good cluster performance and good classification capabilities.en_US
dc.language.isoenen_US
dc.subjectCluster analysisen_US
dc.subjectKmeansen_US
dc.subjectKmedoiden_US
dc.subjectFCM Clusteren_US
dc.subjectGK Clusteren_US
dc.titleStudy on cluster analysis characteristics and classification capabilities — a case study of satisfaction regarding hotels and bed & breakfasts of Chinese tourists in Taiwanen_US
dc.typejournal articleen_US
dc.identifier.doihttps://doi.org/10.1080/10798587.2016.1139285-
dc.relation.journalvolume22en_US
dc.relation.journalissue1en_US
dc.relation.pages103-108en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptInstitute of Food Safety and Risk Management-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.deptCollege of Maritime Science and Management-
crisitem.author.deptBachelor Degree Program in Ocean Business Management-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Maritime Science and Management-
Appears in Collections:食品安全與風險管理研究所
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