• 한국의류학회지
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• 제27권5호
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• pp.570-581
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• 2003

The purpose of this study was to investigate competitive structure between the department store and the discount store based on consumers' purchase intention. Female consumers who purchased clothing both in the department store and the discount store participated in the study by completing questionnaires (N=533) . Data were analyzed using factor analyses, paired t-test, Cronbach's $\alpha$, and chi-square analyses. The result was as following: 1 . Overall, the department store and the discount store are competing complementarily. However, this competitive structure varied with clothing items and consumers' age. 2. As a result of factor analyses, the two retailer's service quality could be evaluated with four dimensions: price and A/S, store atmosphere and VMD, store policy, and salesperson. 3. The department store was expected to provide the highest level of service in ‘price and A/S’, ‘store atmosphere and VMD’, ‘salesperson’ whereas the discount store in ‘store policy’ 4. Respondents were classified in four groups according to how frequently they use department store and discount store as following: shopper of both retailers (68.35％), discount store shopper(20.97%), department store shopper(4.70%), shopper of neither retailer(3.97％). Each group showed differences in service satisfaction and demographic characteristics.

• 한국조리학회지
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• 제4권
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• 전기학회논문지
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• 제58권8호
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• pp.1496-1503
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• 2009

The United Nations Framework Convention on Climate Change (UNFCCC) is an international environmental treaty to stabilize greenhouse gas concentrations in the atmosphere. In order to fulfil the commitments of the countries in an economically efficient way, the UNFCCC adapted the emission trading scheme in the Kyoto Protocol. If the UNFCCC's scheme is enforced in the country, considerable changes in electric power industry are expected due to the imposed greenhouse gas emission reduction. This paper proposes a game theoretic model of the case when generation companies participate in both competitive electricity market and emission market simultaneously. The model is designed such that generation companies select strategically between power quantity and greenhouse gas reduction to maximize their profits in both markets. Demand function and Environmental Welfare of emission trading market is proposed in this model. From the simulation results using the proposed model the impact of the emission trading on generation companies seems very severe in case that the emission prices are significantly high.

• 경영과정보연구
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• 제38권3호
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• pp.127-136
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• 2019

조직에서 직원들의 비윤리적인 행동들이 발생하는데, 경영자들은 그런 행동의 원인에 대하여 알아보고 이해를 해야 한다. 그러므로 미래에 윤리적으로 부정적인 행동들이 발생하는 것을 줄일 수 있다. 본 연구에서는 그 일부 원인들에 대하여 알아보기 위하여 결과 집중적인 조직 문화와 조직내 경쟁적인 분위기가 직원들이 비윤리적인 행동을 하는데에 영향을 주는지에 대하여 알아보았다. 조직 분위기가 결과 집중적이면 직원들은 그런 성과평과 기준에 맞추어 행동을 하게 된다. 조직 분위기가 직원들이 인식하기에 경쟁적이면 직원들은 원하는 결과를 이루기 위하여 비윤리적인 행동도 생각할 수 있다. Data 수집은 부산, 경남지역 직장인들을 상대로 설문조사를 하였으며 regression 분석을 통하여 가설을 검증하였다. 결과는 결과집중적인 조직 문화와 경쟁적인 조직 분위기가 비윤리적인 행동에 영향을 준다고 나왔다. 본 연구에서 시사하는 점은 기업이 이러한 조직 문화가 직원 행동에 영향을 준다는 것을 참작하여서 윤리적인 행동을 할 수 있는 분위기를 조성하는 것이 중요하다. 결과에 대한 압박을 받으면 직원들은 초조한 마음에 여러가지 방법을 동원하여 행동을 할 수 있다. 그런 분위기 속에서 직원들간의 분위기도 경쟁적이면 비윤리적인 행동에 대한 생각을 더 하게 할 수 있다. 조직이 그런 행동을 통제할 수 있는 좋은 문화와 system를 확립하는 것이 필요하다. 결과지향적인 문화보다 과정도 중시한다는 것을 직원들이 인식하게 하여야 한다. 윤리적인 행동에 따른 적절한 보상과 칭찬이 그러한 인식을 자리잡게 해준다. 보상도 중요하지만, 비윤리적인 행동에 따른 불이익을 받을 수 있다는 것도 직원들에게 알려주어야 한다. 교육과 훈련을 통하여 이러한 부분들을 보완할 수 있다.

• 한국조리학회지
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• 제13권1호
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• pp.24-40
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• 2007

This study investigated an effective countermeasure of each restaurant under the present market conditions by grasping consumers‘ brand recognition and preferences over six restaurants in the metropolitan area centering around Seoul and comparing and analyzing selection properties that satisfy customers. The survey used a self-recording method that respondents write in the answers in person, and its subjects were the customers of restaurants in the metropolitan area from July to August, 2006. We made the MDS(multidimensional scaling) analysis of the available data from 408 respondents, using the SPSS statistical analysis program. The result was as follows. First, there were intensely competitive relationships between Nolboo Bossam and Wonhalmeoni Bossam, and between Outback Steakhouse and TGIF. Marche and Bennigan’s, however, didn‘t have a competitive relationship but kept a complementary one. Second, Wonhalmeoni Bossam was most favorably commented upon in its facilities, atmosphere, location, services, convenience(business hours, parking, transportation), recognition(popularity, fame, advertisement), sanitation and cleanliness, reasonable prices (food and drinks), etc., and then came Nolboo Bossam, TGIF, Outback Steakhouse, Bennigan’s, and Marche in that order. Third, in case of selection properties on taste of food, TGIF was estimated as the best, and then came Outback Steakhouse, Bennigan's, Marche, Wonhalmeoni Bossam, and Nolboo Bossam.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 춘계학술발표대회 논문집
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• pp.122-125
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• 2005

The results analyzing the interior space of optician's store for application of VMD are as follows. The optician's stores tend to utilize their space not just for one function, but for multiple purposes. It is becoming bigger in size and is showing that it is spending more space for marketing purposes. In the future, optical store needs to provide convenience for the customers and as a Semi-Medical space, in order to receive trust, it needs to have Test-area, Work-area, improvement in environment, and of course, a comfortable space where the customers can sit back and relax. Taking a look at the features of design, the colors and the use of materials in domestic areas has been somewhat restricted. But international areas has been using diverse colors and materials for bright and comfortable atmosphere. Now, the optician's stores has to produce various atmosphere through different and brilliant colors and materials from other stores to be more efficient and to be highly competitive.

• 한국조리학회지
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• 제12권3호
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• 유통과학연구
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• 제10권12호
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• pp.25-34
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• 2012

Purpose - This study examines college students' perceived choice attributes in traditional markets and the relationship quality. We study the relationships between attributes that common people look for while choosing a store (e.g., product, service, advertising, and atmosphere), consumption emotion, consumer's value, and relationship quality. Research design, data, methodology - In order to verify the relationship between choice attributes and relationship quality, and moderating (i.e., consumption emotion) and mediating effects (i.e., customer value), we collected data from 202 consumers in Gyeonggi province to test the theoretical model and its hypotheses. For this purpose, this study, utilized an empirical methodology. Results - First, contrary to the previous research findings involving college students, this study observed that four factors of store choice attributes at a traditional market were important to consumers in heightening the relationship quality. Specifically, product (β = .608, p < .01), service (β = .351, p < .01), advertising (β = .237, p < .01), and atmosphere (β = .425, p < .01) are significantly related to relationship quality. Second, consumers selected product (β =. 521, p < .01) as the most important attribute. Atmosphere (β = .254, p < .01) and service division (β = .148, p < .05), in this order, are the other important factors in this regard. However, advertising (β = -.112, p = .100) is not statistically significant. To improve and develop the relationship quality with consumers, traditional markets should ensure supply of suitable products and goods, improve store atmosphere by modernizing facilities, and educate merchants to improve their services. Third, the results of the moderating effects, although marginally statistically significant, suggest that for the consumers with low consumption emotion for traditional markets, an affirmative experience of products and store atmosphere heightens their values. In addition, the consumers having low consumption emotion who could promote consumer values were found to improve and develop a marginally significant relationship quality. Finally, the study revealed that the consumer's value exhibited a complete mediation effect in the relationships between service and relationship quality, and advertising and relationship quality and a partial mediation effect in the relationships between product and relationship quality, and atmosphere and relationship quality. Conclusions - Consumer satisfaction is important to increase the competitiveness of traditional markets, and products and store atmosphere are important attributes to increase the relationship quality. Specifically, merchants should supply different products, modernize their facilities, and improve store atmosphere to compete in traditional markets. In addition, traditional markets should provide value and competitive prices to attract consumers, and should maximize the consumer's value and promote the consumption emotion. Traditional markets should evolve to accommodate changes in the consumer's value and invest in not only functional elements but also symbolic elements.

• 한국조리학회지
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• 제5권2호
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• pp.261-279
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• 1999

In order to meet competitive power, foodservice should aim to satisfy customers through distinguished quality and service as well as speciality and know-how. Especially, in coming 2000 year will be openned ASEM, 2001 will be the "Year to visit Korea", 2002 will be openned Korea-Japan Soccer World Cup, with these event as a momentum the domestic foodservice industry would be continuously increased and improved. Foodservice industry is the tertiary industry with the potentiality, tremendous popularity, premanancy and future-orient, it is gradually taking root as a basic industry after going through the industrialization. Furthermore, foodservice industry aim to satisfy customer based on quality, services, cleanliness, atmosphere, timing and value, besides, it is customer closeby service which to supply value and satisfaction through systemization, being manual, being technological renovation. Strategic management of foodservice industry is as following: Firstly, marketing strategy requires positing strategy to recongnize self-brand to the customer, thus requires to get hold how to take firm in customers′ mind. And then distingushed strategy requires. So somehow it is important to secure competitive in customers′ mind. Secondaryly, it requires strategy of competive advantegy. It is not to improve unique core competence of industry which is developed and studies for a long time but to pursuit diversfication based on core of industry Thirdly, it requires strategy of customer satisfaction. In these modern days it is important how much to satisfy customer, as it could be not expect continuous frowth and development without strategy of customer satisfaction. Therefore strategy of customer satisfaction is a necessary condition for the foodservice industry.

• 대한안전경영과학회지
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• 제17권4호
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• pp.305-319
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• 2015

Among recent management innovation activities of hotel, one of the most important competitive advantage through customer satisfaction, and to which members of the organization's service orientation is essential. The hotel's service orientation is closely related to the organization's culture. In this study, the organization's service-oriented culture, the internal service quality, emotional commitment and continued commitment and ultimately affects the employee's influence on customer orientation will look at that. Results and implications of this study can be summarized as follows. the internal service quality among the factors corporeality, responsiveness and assurance, empathy, job satisfaction showed a significant influence on the type of empathy and emotional commitment castle had a significant impact on. With these results, relationships with colleagues within the organization, such as work environment and job satisfaction and emotional commitment, the atmosphere is very important to know that you can affect. Therefore, the members of the hotel to increase customer satisfaction and organizational commitment, corporate culture, business as well as collaboration with colleagues to share the emotional atmosphere of sympathy for the business environment will get improved.