• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.243-250
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• 2006

급변하는 사회적 ${\cdot}$ 경제적 변화에 대응하고 다양한 고객의 욕구에 부응하기 위해 기업은 고객만족경영에 총력을 기울이고 있다. 국내의 외식산업은 주 5일 근무제의 확산, 국민소득 수준의 향상, 식생활의 서구화 등으로 발달하면서 시장규모가 점차 커지고 있다. 그중 외식시장을 주도하고 발전시켜온 서비스업종의 하나로 패스트푸드업종을 들 수 있다. 이러한 업종의 경쟁력 향상을 위해서는 고객만족과 재방문을 유도하기 위한 고객의 서비스품질 만족도를 지속적으로 향상시키고, 차별화를 강화하는 연구가 필요할 것으로 사료된다. 따라서 본 연구는 고객의 패스트푸드점 이용에 대한 서비스품질 만족도와 서비스품질 수준, 재방문 의도를 측정하고, 서비스품질을 측정할 수 있는 요인 속성들을 통하여 서비스품질 만족도, 서비스품질 수준, 재방문 의도에 미치는 영향을 실증분석을 통하여 파악하고자 하며, 이를 통하여 패스트푸드점의 서비스품질 경영 전략 수립에 초석을 제공하는데 목적이있다.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.269-278
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• 2022

Recently, the travel and lodging industries have been suffering from the spread of COVID-19. But Airbnb recovered its profits with a differentiated strategy. This study identified the characteristics of Airbnb and examined their effects on customer's revisit intention in the Airbnb context. Perceived value, trust about Airbnb, and social norms were considered as the key factors of revisit intention. In addition, the effects of relative attractiveness, brand identification, and enjoyment on perceived value and trust about Airbnb were examined. The proposed research model was tested based on 285 consumers who had Airbnb experience more than twice. The analysis results showed that relative attractiveness, brand identification, and enjoyment had a significant influence on perceived value and trust. Perceived value had a significant influence on revisit intention. However, trust about Airbnb and social norms did not significantly affect revisit intention. Moreover, ths analysis results found no significant moderating effect of share of wallet. Based on the results of this study, Airbnb would establish effective marketing and operation strategies by understanding the formation mechanism of consumer's revisit intention toward Airbnb.

• Journal of Service Research and Studies
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• v.10 no.2
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• pp.43-57
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• 2020

This study aims to verify whether service characteristic factors of theme park, consisting of ease of access, convenience of service, diversity of events and safety of facilities have positive effect on customer satisfaction and, in turn, customer satisfaction on intention of revisit for customers. We conducted surveys on 317 customers having experiences of visiting domestic theme parks and obtained the results that three factors except ease of access have positive effect on customer satisfaction and customer satisfaction on intention of revisit. As the further analysis, we checked if customer satisfaction has positive moderating effect on the relationship between four service characteristic factors and intention of revisit. We found that diversity of events and safety of facilities have full moderating effect and convenience of service partial moderating effect, while ease of access has not that effect, which offer implication that theme parks have to make more effort and investments related to diversity of events and safety of facilities to increase possibility of customer revisit.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.100-114
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• 2014

This study aims to analyze customer satisfaction, revisit intention, and recommendation intention of food styling of Korean fusion cuisine in order to establish the development of food styling of Korean fusion cuisine and to develop the marketing strategies for food styling of Korean fusion cuisine. A survey was conducted in Korean fusion restaurants during the month of August 2013. A valid sample of 150 questionnaire sheets returned were analyzed using SPSS version 21.0. Results of this study showed that food styling of Korean fusion cuisine influenced customer satisfaction, revisit intention, and recommendation intention. Food styling factors such as food and plate, linen and centerpiece, cutlery, and, glassware influenced customer satisfaction, revisit intention, and, recommendation intention. This study suggests to develop a scheme for modern food styling for the globalization of Korean cuisine.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.3
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• pp.139-148
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• 2019

Franchise coffee shops have continued to attempt to differentiate themselves using cultural arts to engage with changes in consumer awareness and lifestyle. This empirical study was conducted to analyze structural relations between cultural marketing and brand image, customer satisfaction, and intention to revisit for franchised coffee shops. 322 customers at S Coffee Shop (a franchised coffee shop in Daegu) were surveyed, and collected data were subjected to frequency, descriptive, reliability, correlation, and covariance structural analysis using SPSS software. We found that culture marketing significantly improved brand image and customer satisfaction, and thus, significantly influenced intention to revisit. The study shows culture marketing activities improve brand image and increase customer satisfaction and the likelihood of revisiting.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.395-413
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• 2023

This research studied the effect of customer experience characteristics in offline home appliance stores on perceived value and revisit intention. Among the offline distribution of home appliances with more than 100 stores nationwide, two home appliance retailers (HiMart, E-Land), three hypermarkets (E-Mart, Homeplus, Lotte Hi-Mart), and two home appliance stores (LG Best Shop, Samsung Digital Plaza) were selected, and a survey was conducted on men and women in their 20s or older in Seoul, Gyeonggi, and Incheon who had visited and purchased the home appliance store within the last 6 months. As a result of the survey, a statistical analysis was conducted on a total of 330 samples using the PLS (Partial Least Squares) structural equation model and SPSS statistical package. Through this study, the following research results can be obtained. First, educational experience, deviant experience, and aesthetic experience had a positive (+) effect on the functional value. However, entertainment experience did not affect functional value. Second, educational experience, deviant experience, and aesthetic experience all had a positive (+) effect on emotional value. Third, both functional and sensory values had a positive (+) effect on the revisit intention. Fourth, it was confirmed that brand loyalty had no moderating effect between functional value and sensory value revisit intention. The results of this study show the structural relationship between customer experience characteristics, perceived value (functional value, sensory value), and revisit intention. This result provides guidelines on what activities home appliance offline stores should do at a time when online channels threaten the survival of offline channels.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.109-118
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• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2003.11a
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• pp.73-92
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• 2003

웹이 대중화 되면서 웹 사이트 개발의 초점이 개발자가 아닌 이를 사용하고 평가하게 될 사용자에게 맞춰지게 되고, 그에 따라 사용자가 쉽게 배우고 빨리 인식 할 수 있도록 개발하는 유저빌리티의 원리가 웹의 사용성을 향상시키는 데 있어서 중요한 역할을 하게 되었다. 본 연구는 웹 유저빌리티 요인인 컨텐츠, 디자인, 네비게이션, 상호작용성이 TAM의 지각된 유용성과 지각된 이용용이성을 매개로 고객 재방문 의도에 미치는 영향력을 검증함으로써 TAM을 확장하였다. 이 모형은 인터넷 서점을 방문한 경험이 있는 180명의 설문으로 LISREL분석이 사용되었다. 결과는 디자인을 제외한 컨텐츠, 네비게이션, 상호작용은 웹유저빌리티의 중요한 변수로써 지각된 이용용이성과 기각된 유용성을 매개로 재방문 의도에 영향을 맞는 것으로 밝혀졌다.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.259-266
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• 2017

The purpose of this study was to improve satisfaction of university dormitory foodservice customers by analyzing the correlation between foodservice satisfaction and customer loyalty. The questionnaire was distributed to 510 students residing in a dormitory of a University located in Gyengsangbuk-do from 1st to 8th December, 2015. The average customer satisfaction score was 3.19/5.00. The category with the highest score was sanitation, followed by environment, food, reactivity, and menu. Male students showed significantly higher foodservice satisfaction score than females in terms of reactivity (P<0.01) category. Students living in the dormitory for over 2 years were significantly less satisfied with the dormitory foodservice in terms of menu (P<0.05) and reactivity (P<0.001) categories. The average customer loyalty score was 2.73/5.00. Scores for revisit intention, words-of-mouth intention, and intent not to switch were 2.80, 2.73, and 2.65, respectively. Revisit intention and words-of-mouth intention showed a significant (P<0.001) positive correlation with food, environment, menu, sanitation, and reactivity. Non-switching intention showed a significant (P<0.001) positive correlation with food, menu, and reactivity. After classifying customers into four groups according to customer satisfaction and loyalty, a comparison was carried out to determine satisfaction and loyalty by each customer stratum. In the "loyalist" group, satisfaction with sanitation and the advertise intention by revisit and words-of-mouth were significantly higher than in the other groups (P<0.001). In "defector" group, satisfaction with menu (P<0.001) and advertise intention by words-of-mouth (P<0.01) were significantly lower than in the other groups.