• The Research Journal of the Costume Culture
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• v.19 no.1
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• pp.214-229
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• 2011

The purpose of this study is to find strategic methods of quality management for customer satisfaction when developing clothing for middle and elderly women. For this study was middle and elderly women who were living in Seoul and Kyonggi-do. SPSS 11.5 statistical program was used for data analysis and to conduct factor analysis, reliability verification, paired-sample t-test, frequency analysis and percentage. The result were as follows; First, middle and elderly women's behavioral characteristic in purchasing clothing, the average price of formal suit was 700 thousand won and the time for purchasing was less than 3 months. They tended to purchase mostly by themselves on their own, and they purchase their own formal suit. Second, The body parts that influence the fit the most are in the order of waist circumference, shoulder width, chest circumference. Third, Regarding the difference of importance and satisfaction on the fit by body part that the middle and elderly women by body part, there was no significant different in neck circumference and shoulder swerve. Overweighing middle and elderly women showed difference in importance and satisfaction on all body parts. Underweighing middle-aged to aged women showed a significant difference in importance and satisfaction in the order of circumference of hips. Fourth, middle-aged women in 50s showed higher importance than satisfaction in the order of waist circumference, and elderly women in 60s should higher importance than satisfaction in rise length, jacket length. Aged women in 70s and above should significant difference only in the height of collar.

• Korea Journal of Hospital Management
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• v.14 no.3
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• pp.83-103
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• 2009

The main objective of this study is to investigate the influence of physician's communication styles and quality, and physician-patient relationship on patient satisfaction for improving physician's communication which is one of factors determining service quality in health care services, and providing the suggestion for building the positive physician-patient relationship. Data were collected from 341 inpatients in 13 general hospitals and university hospitals located in Busan Metropolitan City and Kyeongsang-do area using structured self-administered questionnaires. Major results of the empirical analysis are as follows; First, mutual-opened-cooperative physician-patient relationship, patient's communication receptive attitude, patient-oriented physician's communication style, and quality were significantly varied by respondents' characteristics such as age, consensual, job, and income. Second, empathy, patient's communication receptive attitude, physician-patient relationship, and patient satisfaction were significantly varied by respondents' medical-related conditions. Third, there was a significant correlation between active communication receptive attitude of patient and mutual-opened-cooperative physician-patient relationship. Fourth, patient-oriented physician's communication style and physician-patient relationship were found to have positive influence on total communication quality and effectiveness and empathy facet of communication quality both. Finally, patient-oriented physician's communication style, empathy, active communication receptive attitude of patient, and mutual-opened-cooperative physician-patient relationship were found to have positive influence on patient satisfaction. This research findings suggest that putting emphasis on effective physician's communication and enhancing positive physician-patient relationship are crucial for marketing activities and customer satisfaction management in health care settings.

• Asia pacific journal of information systems
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• v.19 no.4
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• pp.29-45
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• 2009

In the information age, cheap price of information processing and advances in personalization technology have allowed companies to enhance the relationships with their existing customers and to expand their customer base by effectively attracting new customers. However, most customers are reluctant to provide their personal information to companies. This study explores the tension between companies' desire to collect personal information to offer personalized services and their customers' privacy concerns. The psychological reactance theory suggests that when individuals feel that their behavioral choice is threatened or restricted, they are motivated to restore their freedom. Therefore, despite the expected benefits from personalized services, customers may perceive the services to be restrictive of their freedom to choose. This adverse effect may undermine the relationships between companies and their customers. We conducted experiments to explore the dynamic roles of transactional and environmental factors in motivating customers to provide personal information. We revisited online privacy issues from the perspective of psychological reactance. For the experiments, we created an online shop and randomly assigned the participants to one of the two experimental conditions-high and low levels of information requirements. The results of the experiment indicate that threatening the free choice serves as a transactional cost in online profiling. On the other hand, the expected benefits of personalization services have positive correlations with customers' willingness to provide personal information. This study explains privacy based on transactional and environmental factors. Our findings also indicate that the environmental factors such as the Internet privacy risk and trust propensity do not significantly affect the willingness to provide personal information when firms required much personal information. Implications and contributions are discussed.

• The Korean Journal of Franchise Management
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• v.12 no.3
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• pp.47-58
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• 2021

Purpose: In general, franchise business models can generate higher returns and profits than non-franchise businesses. Therefore, it is necessary to study customer-based foodservice franchise brand awareness and service quality. The purpose of this study is to investigate the effect of service quality and brand awareness of foodservice franchises on attitudes divided into cognitive and affective attitudes and revisit intentions. Through this study, we intend to establish a structure that leads to service quality and brand awareness-cognitive attitude and affective attitude-loyalty. Research design, data, and methodology: In order to verify the hypothesis of this study, the survey was conducted among general consumers over the age of 20 who had visited a foodservice franchise within the last 3 months. Among the collected questionnaires, one insincere questionnaire was excluded, and 299 copies were used for analysis. The data collected to verify the hypothesis of this study were analyzed using SPSS 24.0 and AMOS 24.0. Result: First, it was found that the service quality of the foodservice franchise had a positive (+) effect on the cognitive attitude, and the service quality of the foodservice franchise had a statistically significant positive effect on the affective attitude. Second, the brand awareness of the foodservice franchise was found to have a statistically significant positive (+) effect on the cognitive attitude. and the brand awareness of the foodservice franchise had a statistically significant positive (+) effect on the affective attitude as well. Third, cognitive attitude was found to have a statistically significant positive (+) effect on loyalty, and affective attitude was also found to have a statistically significant positive (+) effect on loyalty. Conclusions: First, this study applied the S-O-R theory to the effect of service quality and brand recognition on cognitive attitude, affective attitude, and loyalty. Second, the structure leading to service quality and brand awareness-cognitive attitude and affective attitude-revisit intention was established. Third, attitudes in this study were divided into cognitive attitudes and affective attitudes. In general, attitude is studied as a single dimension as a cognitive attitude, but in this study, attitude was studied by dividing it into a cognitive dimension and an affective dimension

• Journal of Korea Society of Digital Industry and Information Management
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• v.15 no.1
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• pp.157-172
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• 2019

The purpose of this study was to explore the moderating effect of food safety scandals on the relationship between food company's Corporate Social Responsibility(CSR) engagement at different levels and brand image in the Chinese dairy company context. In addition, this study also examined the mediating effect of brand image on CSR engagement and consumer loyalty. The study adopted a $2{\times}2$ between-subjects experimental design using scenarios. Four scenarios provided a mixed combination of yes or no cases for food safety scandal, and high or low cases for a dairy company's CSR engagement. In this study, survey was used to collect data from Chinese consumers. Of these, 377 valid data were collected from a sample of average Chinese consumers over the age of 20, collected through the internet. The results show that CSR engagement at different levels has a significant effect on brand image and food safety scandal has a significant moderating effect on the relationship between the two. This study expanded the previous study on the sensitivity of consumers to CSR activities in eastern China. At the same time, according to the results of the study, different CSR engagement of food enterprises does have a significant impact on brand image and consumer loyalty. In particular, high CSR engagement reduces negative impact on brand image through the moderating effect of food safety scandals. Therefore, for food business managers, actively participate in CSR activities, and actively enhance the engagement has a significant influence on the management of brand image.

• International Journal of Advanced Culture Technology
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• v.9 no.2
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• pp.100-105
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• 2021

Contactless service is rapidly emerging as a new growth strategy due to consumers who are reluctant to the face-to-face situation in the global pandemic of coronavirus disease 2019 (COVID-19), and various technologies are being developed to support the fast-growing contactless service market. In particular, the restaurant industry is one of the most desperate industrial fields requiring technologies for contactless service, and the representative technical case should be a kiosk, which has the advantage of reducing labor costs for the restaurant owners and provides psychological relaxation and satisfaction to the customer. In this paper, we propose a solution to the restaurant's store operation through the unmanned kiosk using a state-of-the-art artificial intelligence (AI) technology of image recognition. Especially, for the products that do not have barcodes in bakeries, fresh foods (fruits, vegetables, etc.), and autonomous restaurants on highways, which cause increased labor costs and many hassles, our proposed system should be very useful. The proposed system recognizes products without barcodes on the ground of image-based AI algorithm technology and makes automatic payments. To test the proposed system feasibility, we established an AI vision system using a commercial camera and conducted an image recognition test by training object detection AI models using donut images. The proposed system has a self-learning system with mismatched information in operation. The self-learning AI technology allows us to upgrade the recognition performance continuously. We proposed a fully automated payment system with AI vision technology and showed system feasibility by the performance test. The system realizes contactless service for self-checkout in the restaurant business area and improves the cost-saving in managing human resources.

• Journal of the Korea Society of Computer and Information
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• v.26 no.3
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• pp.147-154
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• 2021

The purpose of this study is to analyze the impact about emotional labor of sales service workers. Collected data were statistically processed by PASW 18.0 program using reliability, frequency analysis, T-test, one-way ANOVA, correlation and multiple regression analysis. The results were as follows. First, it was found that the sales service workers had higher deep acting than the surface acting of emotional labor. Second, it was found that altruism differed according to working period, conscientiousness according to gender, and work-family conflict according to age, marital status, and average customer response time per day. Third, the higher the surface acting of emotional labor, the higher the altruism. And the higher the deep acting, the less job burnout and work-family conflict decreased, and the altruism and conscientiousness increased. Fourth, as a result of analyzing the relative influence of variables related to emotional labor, the variable that has the greatest influence was the deep acting of emotional labor.

• Journal of Broadcast Engineering
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• v.27 no.3
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• pp.415-436
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• 2022

This study was conducted by the customer survey of 15 to 65 years old in order to identify the user behavioral effects of perception and characteristics on the common essential applications of smartphones with the United Theory of Acceptance and Use of Technology (UTAUT) and Value-based Acceptance Model (VAM). As a result, it was found that performance expectancy, enjoyment, facilitating conditions, effort expectancy, and social influences, excluding information privacy concern, have a positive effect on use behavior. The moderating effect by age was found that the youth was higher between perceived value and behavioral intention, and the middle-aged was higher between enjoyment and perceived value. This study has significance in providing implications for establishing strategies on designing and pre-loading apps, and increasing usage rate.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.51-57
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• 2009

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA's customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

• Journal of Korean Society for Quality Management
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• v.52 no.1
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• pp.149-172
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• 2024

Purpose: By empirically analyzing factors that affect the intention to introduce RPA, we aim to increase understanding of RPA introduction in small and medium-sized businesses and contribute to establishing an effective introduction strategy. The aim is to improve the company's productivity, reduce costs, and strengthen its competitiveness. It also provides policy recommendations for the introduction of RPA. Methods: A survey was conducted to examine whether the technical, organizational, and environmental factors of the TOE framework had an impact on the intention to adopt RPA. We also used stepwise regression analysis to determine whether firm size moderates this relationship. Results: Technical factors, organizational factors, and environmental factors were all found to have a significant impact on small and medium-sized enterprises' intention to adopt RPA. It was confirmed that company size has a moderating effect affecting the intention to adopt RPA. In particular, customer pressure, relative advantage, competitive pressure, age, government support, and the perceived ease of use of RPA was a key determinant of its adoption by small and medium-sized enterprises. Conclusion: This suggests that small and medium-sized businesses should comprehensively consider technical, organizational, and environmental factors when introducing RPA. It is expected to increase understanding of RPA introduction in small and medium-sized businesses, contribute to establishing effective introduction strategies, and contribute to improving company productivity, reducing costs, and strengthening competitiveness.