• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.22-36
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• 2014

This study aims to analyze the effects of the selecting attributes of medicinal food on recognition & customer satisfaction in Gyeongju Area. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people and 256 questionnaires among them were returned for using the sample data. The results are as follows. First, the selecting attributes had a significant impact on the cognition of professionalism while they didn't on the cognition of health food. Second, the cognition of health food and the cognition of professionalism had a significant impact on satisfaction. Third, the service attribute had a significant impact on satisfaction while the nutrition attribute and the professionalism attribute didn't. Based on the results of this study, medicinal restaurants should provide professionalism, service, nutrition in order to enhance customer satisfaction and their competitive power in the restaurant market.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.337-339
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• 2006

Recently, the mobile telecommunication industry is increasing rapidly; nevertheless it is competing severely with other mobile telecommunication industries in the world and it is projected that in the future the mobile telecommunication industry will compete more fiercely and increase more rapidly. By means of looking into the relationship of the mobile product's characteristics and satisfaction, therefore, it can be said that it can help the companies which want to survive in such a competitive society. And then we investigated how these classified characteristics on mobile products could influence on customer satisfaction.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.10a
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• pp.195-197
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• 2012

최근 고객관리 서비스는 사용자의 환경 및 특성까지 분석하여 개인에게 가장 적합한 서비스를 제공하는 형태로 변화하고 있다. 하지만 기존 고객관리시스템은 회원 가입 시 작성하는 정보 이외에 추가적으로 고객에 관한 정보를 얻기 위한 방법이 한정적이다. 이러한 기존의 고객관리 시스템은 고객의 성향에 따른 다양한 형태의 서비스를 제공하지 못하고 있다. 본 연구에서는 무선 통신 방법인 NFC(Near Field Communication)를 이용하여 고객의 성향을 신속하게 파악하며 분석할 수 있는 고객관리 시스템을 개발 제안한다. 제안된 시스템의 특징은 데이터의 처리 및 전송 경로가 사용자정보를 직접 서버로 전송하게 되며, 정보를 관리 서버에서 범주별로 분류하여 속성 단위로 가중치를 적용하여 분해하는 기능을 제공한다. 개발된 서버에서는 범주별로 규정되어 있는 속성정보에 대해 가중치와 저장된 사용자 정보를 제공된 알고리즘에 따라 상황인식기반으로 내용을 분석하게 되고, 분석된 사용자 정보들의 결과 값이 가장 높은 값을 가진 범주를 사용자의 특성으로 제공한다. 본 시스템으로부터 추출된 예측된 값은 사용정보를 수신할 때마다 갱신이 가능함으로 개발된 시스템은 사용자의 동향을 이용한 서비스를 온라인으로 제공할 수 있게 된다.

• Proceedings of the KAIS Fall Conference
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• 2012.05a
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• pp.319-322
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• 2012

초기 기술개발주체는 일원적인 기술진보 방향을 따랐으나 R&D 패러다임이 변화함에 따라 고객요구의 중요성을 인식하게 된다. 하지만 3세대 R&D와 같이 고객수요에만 중심을 둘 경우 기술혁신을 꾀하기 힘들어, 현재 보유한 기술개발역량 분석을 바탕으로 시장요구를 이해하고 다른 기술개발주체와 협력할 수 있는 기술투자전략이 요구된다. 광물자원, 에너지자원 기술과 같이 산업경제 및 국민 삶과 직결된, 경제사회 문제해결형 자원기술 개발의 중요성과 필요성은 증대하지만 공적 목표와 기술목표를 결합하는 것이 쉽지 않아 이를 해결할 수 있는 방법론 제시가 필요하다. 즉 효과적인 기술개발 우선순위 및 기술개발 투자전략을 수립하기 위해 기술개발역량 분석뿐만 아니라 정확한 고객수요 분석이 필수적임을 시사한다. 따라서 고객요구 속성을 고려한 사회적 기대 도출방법을 활용하여 3단계 수준의 자원기술 수요를 도출하였으며 수요의 변동성을 고려하여 3년후/5년후의 수요중요도를 측정하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2013.07a
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• pp.185-187
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• 2013

유비쿼터스 컴퓨팅이 생활의 일부가 되어가면서 정보의 양도 급속도로 늘어나고 있으며, 이로 인해 많은 데이터 속에서 정보를 찾아내는 기술이 부각되고 있다. 고객 기반의 협력적 필터링을 이용한 고객 선호도 예측 방법에서는 아이템에 대한 사용자의 선호도를 기반으로 이웃 선정 방법을 사용하므로 아이템에 대한 내용을 반영하지 못할 뿐만 아니라 희박성 문제를 해결하지 못하고 있다. 그리고 비슷한 선호도를 가진 일부 아이템의 정보를 바탕으로 하기 때문에 아이템의 속성은 무시하는 경향이 있다. 본 논문에서는 유비쿼터스 상거래에서 RFM(Recency, Frequency, Monetary) 분석 기반의 SOM을 이용한 군집방법을 제안한다. 제안 방법은 고객의 구매 데이터 기반의 유사한 속성의 데이터끼리의 클러스터링을 통해 보다 빠른 시간 내에 고객 성향에 맞는 추천이 가능한 구매 패턴 추출이 가능하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1271-1278
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• 2009

The purpose of this study was the improvement of satisfaction for school foodservice customers through analysis of the importance and performance of school foodservice quality and the understanding what factors affected customer's loyalty. The questionnaire was distributed to three hundred students at five high schools in Busan. Students evaluated the factors of importance and performance, the order of importance was sanitation> food> service and then, the order of performance was sanitation> service> food. Gap analysis resulted 4.39 for importance factors and 2.51 for performance factors; importance scores were higher than performance scores at all areas (p<0.01) and the sanitation factor gap was the biggest gap compared to all others. Each factor's analysis resulted that the gap analysis order was taste> balance of main & sub side dish> diversity of food in food area, quick react to customer complaint> reflection of customer proposal and recommendation> provide better service than competitor in service area, sanitation of food> cleanness of tableware> cleanness of container in sanitation area. The average score of customer's loyalty was 1.66 and female' score was significantly higher than male (p<0.001). Food, service and sanitation had a significant correlation to customer's loyalty than service (p<0.01), food (p<0.05), and sanitation (p<0.05) affected customer's loyalty significantly. So, intensive control is needed in the sanitation area which had the highest gap analysis result between importance and performance in food service. Especially, service factor was very important in explaining customer's loyalty, so service improvement through training is needed to improve student's satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1028-1034
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• 2005

The purposes of this study were to: (a) identify students' patronage behaviors on university foodservice, (b) evaluate customers' perception and detect complaints on food service quality, and (c) recommend new design of food service operation by identifying relative importance of university foodservice attributes. The questionnaire was developed and distributed to 400 undergraduates. Statistical data analysis was completed using SPSS/Win 12.0 for descriptive analysis and conjoint analysis. The results of this study were summarized as follows: Students were patronizing university foodservice 3.4 times per week because of 'a short distance', 'a low price' and 'speedy meals' and evaluated overall satisfaction and value as low level. Customers were dissatisfied with eight among twelve food service attributes including handling customer's complain ASAP, According to conjoint analysis, price $(37\%)$ was considered as the most important factor and atmosphere $(30\%),\;food\;(22\%)$ and distance $(11\%)$ were the next factors. Profile 2, which had 4 attributes of a location within 6-10 min, comfortable circumstances, a meal served with 4 side-dish and dessert and a meal price of \2,000 firstly, were recommend as new food service operation model.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.18 no.3
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• pp.81-95
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• 2023

In this study, the effect of platform selection attributes on customer satisfaction by mediating supplier trust for agrifood platform users was analyzed. The sub-variables of the selection attribute were classified into diversity, convenience, information, commerciality, and interactivity. The collected 190 questionnaires, SPSS v24.0 and Process macro 4.0 were used for empirical analysis. As a result of the analysis, first, it was found that information, commerciality, and interactivity affect supplier trust in a positive direction, and diversity and convenience do not affect supplier trust. Second, it was confirmed that supplier trust had a significant positive effect on customer satisfaction. Third, convenience, information, commerciality, and interactivity were found to affect customer satisfaction in a positive direction, and diversity did not affect customer satisfaction. It was tested to mediate between informational, commercial, interactivity and customer satisfaction. These results suggest that the platform's informativeness, commerciality, and interactivity can increase customer satisfaction by increasing supplier trust. As a follow-up study, it is recommended that the analysis of moderated mediating effects by the conditional process model including moderating variables or research to discover third mediator(s) other than the supplier trust used in the study is needed.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.169-184
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• 2011

This study tried to know the effect of selection attributes for chicken specialty stores on customer satisfaction and loyalty. IPA analysis on relation between the attributes and the satisfaction showed that most quality-related product attributes such as 'the taste and quality of chicken', 'proper portion', and 'fresh ingredients' had high levels of perceived importance and satisfaction. It indicates that the stores need to keep the current good quality. On the other hand, customers showed lower levels of satisfaction in 'reasonable prices', 'quick delivery'(certainty factors), and 'kindness of employees', so that those attributes need improving. The hypothesis testing showed that supplementary product factors such as 'side dishes offered with chicken', 'use of neat and convenient wrapping package', and 'coupon offers' among the customer selection attributes had a significant impact on customer satisfaction and loyalty. Therefore, the owners of chicken specialty stores need to choose a reasonable price to make customers satisfied and shorten delivery time directly related to quality. Also, they need to differentiate their services by continuous employee training and education and provide additional services in order to enhance customer satisfaction for their repurchase.