• 한국정보시스템학회지:정보시스템연구
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• 제25권1호
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• pp.75-104
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• 2016

Purpose The business ecosystem perspective offers a new lens in which to view customers. Customers as the member of business ecosystems influence firms by participating in both the firm level activities and the business ecosystem level activities. For example, customers participate in the business ecosystems by forming interest groups, allowing their voice to be heard the within business ecosystems. Customers can also, turn public opinion around and foster the business ecosystems favorable to firms. On the other hand, as an extreme case of customer participation, customers can engage in community activities to boycott the purchase of products or services from certain firms or business ecosystems. Design/methodology/approach This study views content creation and feedback activities as customer participation in the firm level. On the other hand, word-of-mouth (WOM) and boycott activities are considered as customer participation in the business ecosystem level. This study presents a research model regarding the relationships among customer socialization, customer participation, and psychological ownership. The proposed model is validated through an empirical analysis on online platform business ecosystems. Findings When the two business ecosystems are compared, different results were drawn. In the Facebook ecosystem, boycott and psychological ownership did not have a significant relationship. However, in the Kakao ecosystem, the two had a significant positive relationship. The mediating effect of the business ecosystem type sheds a light on the mission, purpose, vision, and other values associated with the theory of the business on the customer-firm relationship. Further implications for theory and practice were discussed in this study.

• 한국정보통신학회논문지
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• 제19권10호
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• pp.2241-2246
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• 2015

최근 기업들은 효율적인 경영을 위해 소셜 미디어상의 빅 데이터를 분석하는 시스템을 이용하여 고객피드백에 관한 정보를 수집하고 분석하고 있다. 소셜 미디어상에는 실시간으로 자발적인 고객의 의견들이 대량 포함되어 있어 고객 피드백을 파악할 수 있는 방법으로 소셜 빅 데이터를 이용하는 것이 매우 효율적 이다. 본 논문에서는 관광서비스 산업의 대표기업인 여행사에 관해 소셜 미디어 상의 빅 데이터를 이용하여 보다 정확하고 효율적인 고객피드백 정보수집과 분석이 가능한 평가방안을 제안한다. 그것을 위해 우선 서비스 모델을 설계하고 구축하고 테스트 베드로서 국내 최대 규모의 여행사를 중심으로 빅5 여행사에 대해 미디어 채널, 소비자 만족도 , 브랜드 이미지 등을 분석한다. 또한 긍정지수와 부정지수로 호감도를 평가하여 비교분석한 결과를 제시한다. 평가항목에 따라 개선해야 되는 분야를 알 수 있어 제안한 평가방법은 해당 여행사가 보다 효율적으로 고객을 관리하는데 효과적임을 알 수 있다.

• 한국프랜차이즈경영연구
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• 제7권1호
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• 한국식생활문화학회지
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• 제26권3호
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• pp.211-219
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• 2011

To examine the key success factors for long-lasting restaurants, we visited 10 restaurants with 30 or more than 30 years of tradition, located in Seoul and Gyeonggi-do districts, to research these restaurant menus and customer characteristics by observation and interview. The results were analyzed using descriptive statistics. The outstanding feature noted was that each and every restaurant had its own simple and specialized menu. We found that this feature created a virtuous circle that reinforced itself through a positive feedback loop. The simple and specialized menu increased both the cooking efficiency and food quality while it reduced both food and labor costs, this enabled the customers to eat at an affordable price and have generous servings. This lead to customer satisfaction and revisits to the restaurant, which triggered word-of-mouth referral and expansion of their customer base. This in turn created higher operating profit margins that could be reinvested in the business. The secret recipes for cooking, invented by their founders, were passed on from generation to generation. Their customer base included customers of all ages from children to senior people. And their regular customers consisted of neighboring office workers and families traveling from a long distance. We hope that our findings on long-lasting restaurants, especially of the virtuous cycle created due to the simple and specialized menus with secret recipes, will contribute to the development of Korean style long-lasting restaurant model.

• 한국건설관리학회논문집
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• 제10권5호
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• pp.16-27
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• 2009

최근 주택보급률의 상승과 공동주택 물량의 증가로 인하여 공동주택에 대한 건설기업의 공사 비중이 높아지고 있으며, 공급자 위주에서 수요자 중심으로 분양시장이 변화함에 따라 고객 가치 향상을 위한 고객접점의 하자관리의 중요성이 부각되고 있다. 그러나 국내 공동주택태 하자관리는 하자관리 업무 프로세스 관리 미흡,하자관리 조직의 관리 부족, 하자 정보 피드백 부족, 시공단계의 하자관리를 위한 대비부족으보 동일 하자 요인이 반복적으로 발생하며 고객이 요구하는 품질 및 만족도에 부합하지 못하는 실정이다. 따라서 본 연구의 목적은 이러한 하자관리의 문제점을 해결하고자 하자관리 업무 프로세스 개선 모델을 제시한다. 본 연구에서 제시된 하자관리 업무 프로세스 개선 모델은 하자관리와 품질관리의 통합적 관리를 통하여 정보의 피드백을 실현시키며 하자관리와 품질관리의 업무프로세스를 정렬한다. 또한 부적합 처리 업무를 개선함으로써 하자 관리 관련 업무의 질적 향상을 도모하고 궁극적으로 품질 향상을 통한 건설업체의 고객 만족도 및 이미지 제고에도 크게 기여할수 있을 것으로 기대된다.

• 정보처리학회논문지D
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• 제16D권1호
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• pp.145-152
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• 2009

인터넷의 성장과 이용자 수의 증가는 인터넷이란 매체를 상거래를 위한 새로운 장소로 부각시켰으며, 전자상거래의 눈부신 발전을 이끌었다. 최근 오픈 마켓의 급속한 성장은 이 같은 추세를 나타내는 대표적인 예로 제시될 수 있다. 그러나 온라인 상거래는 비대면 접촉이라는 한계를 지니고 있어 소비자들에게 어떻게 신뢰를 제공해 거래를 성사시키느냐가 사업 성공의 관건이라고 할 수 있다. 이에 따라 오픈 마켓에서는 소비자의 신뢰 형성을 위해 다양한 정보를 제공하고 있다. 본 연구에서는 오픈 마켓에서 제공되는 다양한 정보들에 대한 만족이 실제 구매자의 거래 의향에 어떤 영향을 미치는지 그리고 소비자들이 거래를 할 경우, 어떤 정보에 가장 의존하는지를 분석하였다. 분석 결과, 거래 시스템과 관련한 정보, 판매자 관련 정보, 과거 구매자들의 구매후기 피드백 정보 등에 대한 만족도와 구매자의 거래 의향은 서로 긍정적인 관계에 있었으며, 이들 중에서도 거래 시스템 관련 정보와 기존 고객의 피드백 만족도가 판매자 관련 정보보다 실제 거래 의향에 더 큰 영향을 미치는 결과를 나타냈었다.

• 한국통신학회논문지
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• 제28권1C호
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• pp.9-13
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• 2003

We consider a two-phase queueing system with Bernoulli feedback. Customers arrive at the system according to a Poison process and receive batch service in the first phase followed by individual services in the second phase. Each customer who completes the individual service returns to the tail of the second phase service queue with probability 1 -$\sigma$. This type of queueing problem cad be easily found in computer and telecommunication systems. By deriving a relationship between the generating functions for system size at various embedded epochs, we obtain the system size distribution. The exhaustive and gated cases for the batch service are considered.

• Management Science and Financial Engineering
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• 제2권1호
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• pp.123-145
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• 1996

We consider a priority-based multiclass queue with probabilistic feed-back. There are J service stations. Each customer belongs to one of the several priority classes, and the customers of each class arrive at each station in a Poisson process. A single server serves queued customers on a priority basis with a nonpreemptive scheduling discipline. The customers who complete their services feed back to the system instantaneously and join one of the queues of the stations or depart from the system according to a given probability. In this paper, we propose a new method to simplify the analysis of these queueing systems. By the analysis of busy periods and regenerative processes, we clarify the underlying system structure, and systematically obtain the mean for the sojourn time, i.e., the time from the arrival to the departure from the system, of a customer at every station. The mean for the number of customers queued in each station at an arbitrary time is also obtained simultaneously.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.933-934
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• 2013

국내 B2C 서비스 산업의 경쟁력을 높이기 위해서는 고객 중심의 피드백 분석 및 프로세스 개선이 필요하다. 그러나 현재 우리나라는 B2C서비스와 관련하여 고객의견 수집 및 분석기술이 미흡하다. 본 연구에서는 다양한 방법으로 고객 피드백 정보를 수집 및 분석하고, 이를 기반으로 서비스를 재구성할 수 있는 프로세스 추론 방법을 제안한다. 이것을 위해 고객 피드백 정보와 프로세스 분석 정보를 바탕으로 서비스 온톨로지 모델링을 한다. 향후, 그것을 기반으로 한 추론을 통해 서비스 추천, 서비스 재구성, 프로세스 최적화를 위한 정보를 제공할 수 있다.

• 산업공학
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• 제14권2호
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• pp.182-189
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• 2001

Recently the number of wireless internet service user is increasing rapidly but there are some areas in which service level has not reached the expected level yet. In this paper, we apply ACSI model to measure the current level of customer satisfaction. As a result of ML estimation, we observe that satisfaction increases as the level of perceived quality increases. However, this model does not provide flexibility of adjusting data characteristics that wireless internet service has, and it is not easy to find direct controllable feedback for better service. We propose a structural equation model that can overcome these problems and obtain that information transmission quality and proper fare policy can significantly improve the satisfaction level of wireless Internet users.