• 한국조리학회지
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• 제20권5호
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• pp.106-110
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• 2014

Little is known about the impact of ambience on customers' emotions, satisfaction, and word of mouth recommendation within the context of coffee shops. This study examined the relationships among ambience, emotions, customer satisfaction, and word of mouth recommendation in a coffee shop setting. A total of 303 visitors at 5 coffee shops in a Southwestern state in the U.S. completed questionnaires. Utilizing a structural equation modeling technique, this study demonstrated that ambience significantly influenced emotions and customer satisfaction. In addition, emotions significantly affected customer satisfaction and word of mouth recommendation.

• 한국조리학회지
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• 제15권2호
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• pp.136-149
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• 2009

본 연구는 선행 연구를 토대로 하는 문헌고찰과 실증조사 분석을 통해 외식기업에서 발생할 수 있는 서비스 실패 상황에서 발생할 수 있는 소비자의 부정적 감정과 서비스 실패 유형을 구체화시키고 그러한 소비자의 부정적 감정이 향후 소비자의 행동에 미치는 영향관계를 확인하고자 한다. 본 연구의 목적을 달성하기 위해 부산지역 대학생을 대상으로 2008년 9월 15일부터 30일까지 설문지를 통해 유효한 261부의 설문 자료를 수집하였으며, 수집한 자료를 활용하여 연구 목적을 달성하기 위해 상관관계(correlation analysis) 및 요인분석(factor analysis)을 실시하였고, 구성 개념간의 인과관계 및 영향력의 차이를 확인하기 위해 공분산구조분석(covariance structure analysis)을 실시하였다. 통계자료분석은 SPSS 12.0 버전과 AMOS 4.0을 이용하였다. 분석 결과 4가지 서비스 실패 유형(서비스 신뢰성 실패 서비스 유형성 실패 서비스 반응성 실패 서비스 공감성의 실패)을 확인하였으며, 이러한 서비스 실패 유형이 이용 소비자의 부정적 감정인 후회감과 실망감에 영향을 미친다는 것을 확인하였다. 뿐만 아니라 소비자의 부정적 감정이 부정 행동과 브랜드 전환, 그리고 부정적 구전 등 부정 행동에 영향을 미침을 확인하였다.

• 인터넷정보학회논문지
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• 제14권4호
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• pp.91-100
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• 2013

최근 많은 기업들이 도입하는 온라인 브랜드 커뮤니티는 기업 혁신에 도움이 될 고객의 의견을 수집하는 데 유용하게 활용되고 있다. 본 논문은 온라인 브랜드 커뮤니티에 게시되는 다양한 의견들 중 부정적 감정을 담고 있는 고객의견이 기업 혁신에 기여하는데 미치는 영향력을 분석하였다. 이를 위해 먼저 부정적 감정을 Fear, Anger, Shame, Sadness, Frustration의 총 다섯 가지 세분화된 감정으로 분류하고 WordNet과 SentiWordNet을 기반으로 부정적 감정에 대한 감정 어휘군을 구축하였다. 실험을 위해 본 연구에서는 스타벅스의 브랜드 커뮤니티인 MyStarbucksIdea.com에서 81,534건의 고객의견을 수집하였으며 부정적 감정 어휘군을 활용하여 각 고객의견 내 부정적 감정 정보를 추출하였다. 부정적 감정의 유무, 빈도, 강도의 세 가지 측면에 따른 기업 혁신에 대한 영향력을 분석한 결과, 부정적 감정이 담긴 고객의견이 기업 혁신에 유의미한 영향력을 미치는 것으로 나타났으며 부정적 감정 중, Frustration과 Sadness의 감정이 기업 혁신에 긍정적인 영향을 가지고 있음을 확인할 수 있었다.

• 한국조리학회지
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• 제21권5호
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• pp.180-191
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• 2015

본 연구의 목적은 지각된 가치(쾌락적 가치, 실용적 가치)가 소비감정과 고객만족에 미치는 영향을 살펴보고 나아가 각 개념들의 측정변수 사이에 내재한 관계를 파악하는데 있다. 연구 자료는 최근 한 달간 아시아 레스토랑을 방문한 경험이 있는 미국인들을 대상으로 수집하였으며, 총 435개의 자료를 가지고 기술통계분석, 요인분석, 신뢰도분석, 회귀분석을 실시하였다. 분석결과 쾌락적 가치와 실용적 가치 모두 긍정적 감정과 고객만족에 영향을 미치는 것으로 나타났으나, 실용적 가치만이 부정적 감정에 영향을 미치는 것으로 나타났다. 측정변수 간의 관계를 분석한 결과 쾌락적 가치인 전통음악, 전통음식, 레스토랑 배치가 긍정적 감정에 영향을 미쳤으며, 인테리어 디자인은 고객만족에 영향을 미치는 것으로 나타났다. 반면 실용적 가치인 음식의 맛과 건강한 음식종류는 긍정적 감정과 고객만족에 영향을 미쳤으며, 음식의 맛만이 부정적 감정에 영향을 미치는 것으로 밝혀졌다. 이에 대한 실무적 시시점을 결론에 제시하였다.

• 한국산학기술학회논문지
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• 제19권1호
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• pp.486-496
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• 2018

고객무례행동은 서비스 직무를 수행하는 직원들에게 중요한 스트레스 요인으로 작용되어 왔으며, 이는 공무원 조직의 민원처리업무를 수행하는 직원들에게도 동일하게 나타나고 있다. 본 연구는 공무원 조직을 대상으로 고객 무례행동의 부정적 효과 및 이를 줄일 수 있는 방안 파악을 연구목적으로 제시하였다. 본 연구 목적을 달성하기 위하여 자원보존이론을 바탕으로, 고객 접점에서 발생하는 고객 무례행동을 경험한 직원은 부정적 정서를 유발하게 되며 이는 결국 감정소진을 이끌게 될 것이라 예측하였다. 또한 직원들이 지각하는 사회적 지원(조직지원, 상사지원, 동료지원)이 고객무례행동과 부정적 정서간의 관계를 완화시켜줄 것이라 예측하였다. 본 연구는 공공기관의 공무원들을 대상으로 수집한 481부의 설문지를 바탕으로 분석하였으며 분석 결과는 다음과 같다. 첫째, 고객무례행동은 부정적 정서를 유발한다. 둘째, 부정적 정서는 고객무례행동과 감정소진과의 관계를 매개한다. 셋째, 고객무례행동과 부정적 정서와의 관계는 사회적 지원 중 조직지원인식만이 조절효과를 나타내었다. 이상의 연구결과를 바탕으로 연구의 시사점 한계 및 향후 연구방향을 제시하였다.

• 유통과학연구
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• 제10권10호
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• pp.17-24
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• 2012

Purpose - This study aimed to (a) investigate the effects of emotional intelligence on customer orientation, (b) examine the impact of customer orientation on customer relationship management (CRM) performance (including CRM-related variables such as 'relationship commitment,' 'image of corporation,' and 'customer loyalty'), and (c) identify the conceptual framework of emotional intelligence. Research design, data, and methodology - The data were collected using a questionnaire given to a sample of employees of luxury hotels in the metropolitan area. To test the hypotheses, AMOS were conducted for the 271 respondents of the sample using the SPSS Win 17.0 software. The concept of emotional intelligence (EI) has been on the radar of many leaders and managers over the past few decades. Emotional intelligence is generally accepted to be a combination of emotional and interpersonal competencies that influence behavior, thoughts, and interactions with others. Emotional intelligence consists of four factors: understanding the self's emotion, understanding other people's emotions, emotion utilization, and emotion control. Understanding the self's emotion means to understand of my own emotions. Understanding other people's emotions is to understand of the emotions of the people around me and to know how my friends feel based on their behavior. The concept of emotion utilization means to set goals for myself and then try to achieve them, encouraging myself to do my best. The concept of emotion control means I can control my temper, handle difficult situations rationally, and calm down quickly when I am very angry. Results - As a result of the analysis, three factors (understanding the self's emotion, understanding of other people's emotions, and emotion utilization) were shown to have a significant effect on customer orientation. Emotion control had an insignificant effect on customer orientation. Only emotion control makes it difficult to solve customers' problems because it is a passive behavior. In order to solve the customers' problems, hotel employees have to show a positive attitude. Second, customer orientation had a significant effect on customer relationship management performance (customer relationship commitment, corporate image, and customer loyalty). In other words, customer orientation increases commitment to customer relationships. For example, employees who have a customer-orientated perspective provide good service to their customers, while employees who don't have a customer-orientated perspective can't satisfy their customers. Customer orientation can also generate a good image among customers, because they evaluate the image of a hotel through the behavior of hotel employees. So it is very important for employees to show excellent customer orientation. Conclusions - It is very important for hotel CEOs to manage their employees' emotional intelligence. In order to increase their employees' emotional intelligence abilities, CEOs have to manage the overall corporate culture and reward programs to achieve what they want. This is because the system can lead to a customer-orientated mind-set and CRM performance among employees. As a result, the hotel CEO has to pay attention to the emotional intelligence of employees to achieve strong CRM performance. The sentence as originally written was a bit unclear. If this edit does not retain your intended meaning please consider: "Only emotion control does not have a significant impact on customer orientation, and therefore on the ability of an employee to solve customer problems, because it is a passive behavior." Please use the version of the sentence that best captures your original meaning.

• 패션비즈니스
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• 제17권2호
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• pp.136-150
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• 2013

This study investigates the effect of customer emotions on customer evaluation and behavior intention. The subjects used in this study were customers of a fashion shop in Sunchon South Korea. The questionnaires were conveniently sampled from July 2010 to August, 2010. Questionnaire data from 335 customers of a national brand were analyzed through a reliability analysis, factor analysis, and multiple regression analysis. The results of this study are as follows. First, emotions of customer were divided into 2 patterns, positive emotion and negative emotion. Second positive emotion have significant (+) influences on the trust and negative emotion have significant (-) influences on the trust. Third positive emotion have significant (+) influences on the customer orientation and negative emotion have significant (-) influences on the customer orientation. Forth, the emotions of customer have a considerable impact on the interaction intention. And the positive emotion have significant (+) influences on the word-of-mouth intention and negative emotion have not a considerable impact on it. Fifth the positive emotion have significant (+) influences on the attitude toward store and repurchase intention, and negative emotion have significant (-) influences on the attitude toward store and repurchase intention.

• 한국조리학회지
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• 제13권3호
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• pp.115-126
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• 2007

Previous studies have focused on service quality by examining customer satisfaction and retention. Little, if any work has been conducted exploring the emotional state of customers and that state in con-nection to perceived service quality. The objective of this study was to explore and determine how a customer's emotions perceive and respond to service quality within family restaurants. It was found that within a positive emotional field, product and personal service quality showed a high correlation to the positive image while customers experiencing negative emotions had the perception of poorer product and personal service quality as well as a worse impression of cleanliness. Cleanliness was not connected to the issue of customer satisfaction but each of these three factors, whether positive or negative, led to the creation and mediation of an image which in itself directly resulted in customer satisfaction. Customer emotional fields are not merely the by-product of quality issues, or satisfaction but in fact the foundation by which all other factors must be considered and analyzed. Family restaurateurs need to focus on the customer's emotional well-being to create customer satisfaction.

• 한국의류학회지
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• 제37권1호
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• pp.51-63
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• 2013

This study investigates the effect of verbal and nonverbal communication on customer emotions and service quality perceptions. The subjects used in this study were customers of a fashion shop in Sunchon South Korea. The questionnaires were conveniently sampled from July 2010 to August, 2010. Questionnaire data from 335 customers of a national brand were analyzed through a reliability analysis, factor analysis, and multiple regression analysis. The results of this study are as follows. First, it was found that the verbal communication of service providers have a significant impact on customer emotion. Second postures/proxemics and physical appearance/paralanguage (out of 3 factors of nonverbal communication) have significant (+) influences on the positive emotion of customers and kinesics have significant (-) effects on the negative emotion of customers. Third, the verbal communication of service providers has a considerable impact on customer service quality perceptions. Forth, given the relationship between non-verbal communication and service quality, it was represented that all factors (postures/proxemics, physical appearance/paralanguage, and kinesics) of nonverbal communication, have significant positive influences upon customer service quality perceptions. Fifth, it was found that customer emotions have a significant impact on customer service quality perceptions.

• Asia Marketing Journal
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• 제22권1호
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• pp.1-26
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• 2020

Firms employing hierarchical loyalty programs (HLPs) periodically demote customers from higher to lower status level to divest from unprofitable customers and boost profitability. However, existing literature lacks objective evidence on how customer demotion affects demoted customers' future purchase behaviors and ultimately profitability for the firm. Moreover, customers in the HLP's higher position may respond to customer demotion differently from those in the HLP's lower position. Drawing upon emotions and equity theories, this study quantifies how the profits that customers contribute to the firm change after customer demotion, and compares demoted customers' behavioral reactions from top-tier with those from bottom-tier based on customers' actual behavior data from a major retail bank in South Korea. The findings show that withdrawing customer status actually deteriorates customer profitability, and customers with top-tier status decrease their profitability more dramatically than those with bottom-tier status after demotion. The results contribute to previous literature on customer demotion and relationship marketing, and provide specific guidelines into how firms should design and implement customer demotion in HLPs.