DOI QR코드

DOI QR Code

Propose on Sharing Accommodation Service Model through Comparison Research

비교연구를 통한 새로운 공유숙박 서비스 모델 제안

  • Xie Xuanna (Graduate School, Design major, Dongseo University) ;
  • Lee Sungpil (Graduate School, Design major, Dongseo University)
  • 시에쉬안나 (동서대학교 일반대학원, 디자인학과) ;
  • 이성필 (동서대학교 일반대학원, 디자인학과)
  • Received : 2021.03.19
  • Accepted : 2021.09.06
  • Published : 2021.09.30

Abstract

In the context of Sharing Accommodation has become a new type of accommodation choice for customers. The purpose of this study is to improve the existing defects of Sharing Accommodation Services through insight into the pain points of customer experience, so as to improve customer satisfaction. In this study, Airbnb and Tujia were selected as the subjects for comparative study. By collecting and sorting out references, the research background of Sharing Accommodation is analyzed in depth. Research methods of Service Design, such as Customer Journey Map and Service Blueprint, are adopted to gain insight into customer needs, identify pain points and propose hypothesis of service optimization. Tools such as Kano Model and Potential Customer Satisfaction are used to test and determine three schemes for optimizing the service. Finally, the results are displayed through Service Scenario. The research results can help operators of Sharing Accommodation to identify and improve the elements of service and provide a higher quality customer experience, thus promoting the healthy development of Sharing Accommodation market.

최근의 공유경제(Sharing Economy) 비즈니스 모델의 중요성이 부각되면서 경제활동은 단순한 상품 매매에서 벗어나 복잡한 경험체험으로 바뀌고 있고 공유숙박(Sharing Accommodation)의 모델 또한 새로운 숙박 선택모델로 자리 잡았다. 본 논문은 고객이 공유숙박서비스를 체험하는 과정에 느낀 문제점을 고찰하여 공유숙박서비스의 최적화 전략을 제시함으로써 기존의 단점을 개선하고 고객만족도를 제고하기 위한 목적으로 연구를 진행하였다. 본 연구는 Airbnb와 Tujia 두 개의 공유숙박모델을 대상으로 비교 연구를 진행하고 참고 문헌 수집과 정리를 통해 숙박 공유연구 배경을 심층 분석하였다. 고객여정도(Customer Journey Map), 페르소나(Persona), 서비스 블루프린트(Service Blueprint) 등 서비스디자인 연구방법을 활용하여 고객 수요를 파악하고 서비스의 문제점을 발견함으로써 서비스를 최적화하는 방안을 제시하고자 하였다. Kano 모델(Kano Model)과 잠재적 고객만족 개선지수(Potential Customer Satisfaction) 등의 연구방법으로 검증한 후 세 가지 서비스 최적화 방안을 확정하여 서비스 시나리오(Service Scenario) 모형을 통해 최적화한 성과를 도출하였다. 본 연구의 결과는 공유숙박의 사업자 식별, 서비스 요소 개선과 보다 높은 수준의 고객 체험 제공에 도움이 되며, 더 나아가 공유숙박 시장의 건전한 발전을 촉진할 것이라 확신한다.

Keywords

Acknowledgement

This research was supported by the Social Innovation Education Research team that is funded by the 4th Phase BK21 National Scholarship for Service Design Education at Dongseo University.

References

  1. Newlands, G., Lutz, C., & Fieseler, C. (2017). "Power in the sharing economy,"Social Science Electronic Publishing.
  2. State Information Center(SIC), China.(2020). China Sharing Accommodation Report 2020.SIC
  3. Guttentag D.(2013). Airbnb: Destructive innovation and the rise of an informal tourism accommodation section in Tourism. Current Issues in Tourism, 2013:1-26.
  4. Zervas G, Proserpio D, Byers J.(2013). The Rise of the Sharing Economy: Estimating the Impact of Airbnb on the Hotel Industry. SSRN Electronic Journal, 2013,28-31.
  5. Baidu.(2019). "Tujia", https://content.tujia.com/tujiajianjie.htm.
  6. Ert E, Fleischer A, Magen N.(2016). Trust and reputation in the sharing economy: The role of personal photos in Airbnb. Tourism Management, 2016, Vol.55, 62-73. https://doi.org/10.1016/j.tourman.2016.01.013
  7. Tussyadiah I P, Pesonen J.(2015). Impacts of Peer-to-Peer Accommodation Use on Travel Patterns. Jourmal of Travel Research, 2015, 1022-1040.
  8. Lian Yu-e.(2018). "The business model of Airbnb in South China under the sharing economy." Shaanxi Normal Univesity, China. Master Thesis.
  9. Tussyadiah i P, Zach F.(2016). Identifying salient attributes of peer-to-peer accommodation experience. Journal of Travel &Tourism Marketing, 2016, Vol.34(5), 636-652. https://doi.org/10.1080/10548408.2016.1209153
  10. Robin Roy.(2000). Sustainable product-service systems. Futures, 2000.4, Vol.32(3-4), 289-299.
  11. State Information Center (SIC),China.(2018). China Sharing Accommodation Report 2018.SIC
  12. Shostack G L.(1984). Designing Services That Deliver. Harvard Business Review, 1984, Vol.62(1),133-139.
  13. Kano, Noriaki, Nobuhiku Seraku, Fumio Takahashi, Shinichi Tsuji.(1984). Attractive Quality and Must-Be Quality. Journal of the Japanese Society for Quality Control, 1984, Vol.41, 39-48.
  14. Timko, M.(1993). An experiment in continuous analysis, Center for Quality of Management Journal, 1993, Vol.2(4), 17-20.
  15. Yun, Ho Cheol., Ree, Sang Bo., A Study on the Family Restaurant Customers'Needs by Kano Model & Potential Customer Satisfaction Improvement Index. Korean Institute Of Industrial Engineers, 2005,701-708.