• Industrial Engineering and Management Systems
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• v.15 no.1
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• pp.77-91
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• 2016

Every service firm must find ways to attract new customers, retain existing customers, and remain competitive and profitable. As competition increases, delivering better service becomes more important. Service quality is considered as a vital aspect for the success of the firms. Restaurant cannot be separated from the service quality they have to deliver. The development of restaurant is supported with the reputation of the country where the food comes from. Recently, one of the most trending topic is Korean wave which affects the Korean cuisine. A fuzzy AHP was employed to evaluate the service quality. It is more preferable than traditional AHP which is criticized for its inability to handle the uncertainty of the decision maker's perception. Six attributes are used to evaluate five Korean restaurants in Semarang, Indonesia. The result shows that innovation is the most important attribute. It seems that decision makers viewed the food variation and new method service as main factors that the restaurants have to manage. This finding can provide the managers with valuable insights into the attribute that reflects customers' perceptions; also to position their service based on their competitors. Validating the scale in other culture-based restaurants is an interesting area to be pursued.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1033-1039
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• 2013

Recently, as the product life cycle becomes shorter and customer needs becomes various, it has a great difficulty in managing the product information without the information technology. In this paper, we discuss how to classify numerous BOMs types and propose three categories-Structure-BOM, Display-BOM and Function-BOM for BOMs classification. Based on this result, we design the integrated BOMs management system with ERD(Entity-Relaion-Daiagram) model. This paper presented the methodology for management speed-up and communication innovation in the automotive industry, which incorporated the enterprise-wide product information. The proposed enterprise-BOM design methods also systemized the data related to automotive's principal attributes such as types of levels, options, colors, and consumers' orders. Efficient and flexible development of products can be achieved in the frequently varying environment of products.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• The Journal of Information Technology and Database
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• v.1 no.1
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• pp.31-62
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• 1994

Information systems for application areas like office automation, customer service or computer aided manufacturing are usually highly interactive and deal with complex document structures composed of multiple media formats. For the realization of these systems, nonstandard database systems, which we call document databases, need to handle different types of coarse-and fine-grained document objects(like full-text documents, graphics and images), hierarchical and non-hierarchical relationships between objects(like composition-links and cross-references using hypertext structures) and document attributes of different types such as formatting/presentation information and access control. In this paper, we present the underlying data model for document databases based on descriptive markup languages that provide mechanisms for specifying the logical structure(or schema) of individual documents stored in the database. We then describe extensions to the data model for supporting notion of composite structures("join" operators for documents) --composition and hyperlinking mechanisms for representing compound documents and inter-linked documents as unique entites separate from their components. Furthermore, due to the interactive nature of the application domains, the database system in conjunction with clients(or browsers) has to support visual navigation and graphical query mechanisms. We describe the functionality of a new user interface paradigm called HyBrow for meeting the above mentioned requirements. The underlying implementation strategy is also discussed.discussed.

• The Journal of Industrial Distribution & Business
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• v.14 no.8
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• pp.1-8
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• 2023

Purpose: This research aims to identify positive connections between digital fashion product value and consumer purchase behavior. The research tries to offer valuable insights and implications for fashion industry practitioners, enabling them to harness the power of the Metaverse to enhance customer engagement, drive sales, and stay ahead in this ever-evolving digital landscape. Research design, data and methodology: The research design for this study is a systematic literature review. A systematic and rigorous approach was adopted to ensure the reliability and validity of the research findings. By conducting this kind of approach to achieve the purpose of the study, this research aims to comprehensively analyze existing academic articles, peer-reviewed journals, and relevant publications related to the topic. Results: According to various academic search engines, the results revealed several dimensions of value associated with digital fashion products on the Metaverse platform, which significantly influence consumer perceptions. These dimensions of value extend beyond traditional tangible attributes and are uniquely shaped by the immersive and interactive nature of the virtual environment. Conclusions: All in all, the findings highlighted the significance of experiential value in driving purchase behavior. Creating immersive and interactive virtual shopping experiences emerged as a crucial strategy for fashion industry practitioners to engage potential consumers effectively.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.172-183
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• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• Asia pacific journal of information systems
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• v.32 no.1
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• pp.1-31
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• 2022

Personalization and customization of product and service designs involving firms and customers using online design interfaces across the Internet is increasingly being facilitated by brands. Research on the role of information technology and value co-creation across various research disciplines in management has provided learnings on ways to creatively improve products and services by integrating customers and firms in web portals. This paper provides a comprehensive analysis of the specific attributes of value co-creation between customers and firms relevant to business logic, learnings, projects, personalized products and services, social network innovations, brand management and markets across the Internet for the purpose of enhancing information management of value co-creation for industries and research. The paper draws on published research and industry surveys on how value co-creation is growing in the digital economy. An industry survey of managers who use web portals for their business responded to a questionnaire on how various social, economic and intellectual motivation factors of firm-customer interactions result in value co-creation for customers and firms. These motivation factors can lead to improved learning systems for business process improvements and service management for industries, customers and firms and may also be classified.

• Asia pacific journal of information systems
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• v.31 no.4
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• pp.491-526
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• 2021

Airlines can employ a variety of quality monitoring procedures. In this study, we employ a content analysis of 8 years of online reviews for Korean airlines in contrast to other international airlines. Online airline reviews are infrequent, relative to the total number of passengers - the number of reviews is multiple orders of magnitude lower than passenger volumes - and online airline reviews are, therefore, not representative of passenger attitudes overall. Nevertheless, online reviews may be indicative of specific service issues, and draw attention to aspects that require further study by airline operators. Furthermore, significant words and phrases used in these airline reviews may help airline operators to rapidly automate filtering, partitioning, and analysis of incoming passenger comments via other channels, including email, social media posts, and call center transcripts. The current study provides insights into the contents of online reviews of Korean vs Other-International airlines, and opportunities for service enhancement. Further, we provide a set of marker words and phrases that may be helpful for management dashboards that require automated partitioning of passenger comments.

• Journal of Wellbeing Management and Applied Psychology
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• v.7 no.2
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• pp.23-29
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• 2024

Purpose: This study aims to investigate consumer attitudes towards healthy foods, focusing on low-calorie options, and their impact on purchasing behavior. Methods: The study utilizes structural equation modeling, which incorporates statistical tools such as SPSS and AMOS for thorough analysis. This involves collecting data over a period of time and then inferring patterns and relationships through correlation and trend analysis. Results: The study found that attributes such as quality, price, functional value, and emotional value have a significant impact on customer satisfaction and repurchase intentions, but not on nutrition and brand. The study provides a comprehensive understanding of the factors that influence consumer attitudes and purchase behavior toward healthy indulgences in the context of low-calorie foods, and has important implications for both academic research and practical marketing strategies. Conclusions and Implications: This study provides new insights into consumer behavior theory by validating the impact of the perceived value of low-calorie products on attitudes and purchase behavior, which is of great academic value. It is also expected to provide useful information for the formulation of effective marketing strategies for low-calorie products and the development of products that meet consumer needs.

• Journal of Korea Society of Digital Industry and Information Management
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• v.20 no.2
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• pp.109-123
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• 2024

The purpose of this study is to identify strategic insights for cyber universities to secure a competitive advantage based on market analysis grounded in customer needs and motivations. As a research method, we surveyed and analyzed college students using conjoint analysis, identified the importance of cyber university components, estimated the utility of each detailed level, and identified the configuration of cyber universities most preferred by potential customers. In the study results, the importance of attributes that appeared by analyzing all respondents was in the order of 'expected ourcoms after graduation', 'department characteristic', 'cyber university name', and 'learning management style'. Cluster analysis was performed, divided into two groups, and conjoint analysis was performed. For Cluster 1, the importance values of the components were 'expected outcomes after graduation,' 'learning management style,' 'cyber university name,' and 'department characteristics,' in that order. For Cluster 2, the importance values were 'expected outcomes after graduation,' 'department characteristics,' 'cyber university name,' and 'learning management style,' in that order. As an application of the research, As an application of the study, it is suggested that analyzing the preferences of potential customers in the entire group is not accurate; therefore, segmenting the groups for analysis and strategy formulation can be useful.