• 한국관광식음료학회지:관광식음료경영연구
• /
• 제17권1호
• /
• pp.85-107
• /
• 2006

The study reviewed a literature on a role and importance of physical environment of a hotel service and determinant factors including a renovation. Also, the study showed how the service physical environment influenced satisfaction, quality of relationship, and customer loyalty. The Sampling method used a convenience sampling of non-probability sampling methods. samples were from domestic customers experience the hotel services for more than five years of the 1st deluxe hotel in seoul. The collected 200 questionnaires were used to analyze empirically. Regression analysis were used to verify hypotheses. Service physical environment influenced satisfaction, quality of relationship and customer loyalty significantly.

• 한국프랜차이즈경영연구
• /
• 제11권1호
• /
• pp.19-29
• /
• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.

• The Journal of Asian Finance, Economics and Business
• /
• 제5권4호
• /
• pp.57-65
• /
• 2018

With the paramount importance of key account management in business-to-business relationship, today companies are using this approach as a strategic weapon in their selling efforts targeted at the most important customers to solve their complex requirements with special treatment that eventually ensures both parties' financial and nonfinancial objectives. The aim of this paper is to investigate the level of key account management performance among the export-oriented readymade garments companies in Bangladesh with regards to company's experience in business, size of the company and key account serving capacity of the company. Using a questionnaire, data from 112 readymade garments companies in Bangladesh were collected and analyzed using descriptive analysis and ANOVA to test the level of key account management performance. Results show that the level of key account management performance by the garments companies did not vary by the company's experience in business and size of the company respectively. In contrast, the level of key account management performance was found to be different concerning high, medium, and low customer service capacity. Apparently, companies with big number of customers show better performance than companies with small number of customer. Implications for this study are discussed along with suggestions for future research avenues.

• 대한가정학회지
• /
• 제44권5호
• /
• pp.21-33
• /
• 2006

The purpose of this study were 1) to analyze customer relationship management(CRM) based on the online customer experiences by product types (i.e., men's, women's, casual, sports wear), 2) to analyze CRM based on the off-line customer experiences by product type, and 3) to examine customer purchase behavior of fashion products and internet usage behavior by product types. Survey and 1:1 interview were conducted from January 13th to May 16th, 2005. Six consumers from each brand (i.e., 3 loyal customers and 3 general customers) in a total of 24 customers were selected from each product type. For the data analysis, content analysis and descriptive statistics (i.e. frequency) were used. Among the key study findings first, as a result of the on-line CRM experience, the customers of men's wear preferred receiving customized information through e-mail or SMS service. The customers of sports wear preferred receiving a different level of information and participating in customized product service. Second, as a result of the off-line CRM experience, the customers of men's wear need to be encouraged to join a membership at a sales encounter and the customers of women's wear preferred receiving quick information of new products and participating in a design development planning of the merchandising process. Third, the purchasing behavior of the customers of women's wear are influenced mostly by the salesperson and the store atmosphere when they purchase clothes and the customers of men's wear are price-sensitive. The results of this study can be used when fashion brands perform strategic planning and decision making on CRM.

• 서비스연구
• /
• 제11권1호
• /
• pp.21-30
• /
• 2021

본 연구는 기존의 수집과 보존 중심의 박물관 서비스가 관람객 중심의 서비스로 변모하기 위해 필수적인 고객경험을 중심으로 혁신전략을 수립하는 방법론에 관한 연구이다. 이를 위해서 서비스사이언스 관점에서 박물관 환경변화와 그 안에서의 고객경험의 의의와 가치, 고객경험관리 관점에서 좋은 고객경험, 나쁜 고객경험 등의 문헌 연구를 진행하였고, 박물관의 고객경험 혁신을 위한 구체적인 모형을 제시하고 증명하기 위한 연구를 진행하였다. 박물관의 고객경험 중심의 혁신 전략이란 현재 상태로 부터 목표 상태에 이를 수 있는 여러 가지 대안을 고객을 중심으로 탐색하고 그 중 가장 알맞은 전환 계획을 선택하는 것을 의미한다. 적용시의 효과로는 고객에게 긍정적인 감정을 일으켜서 차별화를 만들어내는 원천이 되며, 고객경험 데이터가 박물관의 실질적인 자원 투입에 중요한 의사결정에 높은 도움이 된다는 것을 알 수 있었다. 이와 같은 혁신모형을 제시하였고, 기존 평가방식과의 차이점을 분석하여 그 가치를 1차적으로 증명하였다. 마지막으로 고객경험 측정절차, 고객경험 진단/평가, 고객경험 혁신전략, 박물관의 성과를 변수로 하여 회귀분석을 통하여 인과관계를 분석한 결과 그 관계가 유의미하다는 것을 증명하였다.

• 한국식생활문화학회지
• /
• 제26권3호
• /
• pp.271-278
• /
• 2011

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

• 패션비즈니스
• /
• 제12권3호
• /
• pp.167-174
• /
• 2008

The purpose of this study was to categorize customers types in accordance with current shop masters' perception of difficult customers and to identify their responding techniques and know-hows in dealing with those customers in detail, a qualitative study is carried out by conducting thorough interviews with the shop masters. The interview contained questions on occupational hold-ups of shop masters, types of hard-to-handle customers, techniques in handling difficult customers, their know-hows in customer managements and what they perceived as the qualities of a shop master. T The results were as follows: 1) Customers who are perceived as difficult by shop masters are categorized into six types, making unreasonable demands, pointing out product defects, disregarding salespersons, making no purchase after testing products, having no personality and having no response. 2) Responding techniques for difficult customers were categorized into three types, 'active response', 'standby' and 'polite refusal'. 3)The result from the question on know-hows of shop masters in customer management can be divided into 4 groups, providing special treatment or information, building one-to-one relationship with the customer, suggesting garments in accordance with the customer's taste and providing friendly customer service. 4) For the question on perceived qualities as a shop master, individual quality, customer management capacity, work experience and occupational knowledge were answered.

• 아태비즈니스연구
• /
• 제4권1호
• /
• pp.31-42
• /
• 2013

This study aims at discovering the reasons why some customers do not want a relationship. In line with this observation, this paper explores customers' future relationship intentions according to the reasons identified. Based upon a qualitative methodology by way of in depth interviews, we have identified seven factors (e.g., passive loyalty, negative experience, relevance, negative indifference, positive indifference, and emotional value) that lead a consumer not wanting to maintain an ongoing relationship with a company. In Study 2, the author attempts to reveal the effects of each factor over time. The findings show that psychological motivations are useful in improving CRM performance.

• 유통과학연구
• /
• 제17권11호
• /
• pp.47-52
• /
• 2019

Purpose: This study specifically discusses why coffee shop customers want to revisit coffee shops. In addition, we would like to verify the mediated effect of the emotional reaction in relation to the influence of the experience values of the Chinese coffee shop on the re-visit of the coffee shop. Research design, data and methodology: Regression and reliability analyses were conducted. Simple regression was used for stock price verification, and the bootstrap method of model4 of Hayes was performed for the intermediate hypothesis verification. Results: This study confirmed that the experience values of coffee shops (entertainment, aesthetic, economic efficiency, and service excellence) have a significant influence on customers' intention to revisit coffee shops. Conclusions: Managers can check that the level of revisit by customers is increased by increasing the elements of experience value. In addition, studies have shown that the customer's emotional reactions play a significant mediating role in the relationship between the value of the experience and the customer's intention to revisit the coffee shop. This suggests that the coffee shop operator should focus on the emotional response of its customers and devise strategies to ensure that the value of the experience is connected to the intent of revisiting.

• CRM연구
• /
• 제4권1호
• /
• pp.55-68
• /
• 2011

최근 웹 서비스의 발달과 함께 웹 컨텐츠를 다양하게 활용함으로써, 사용자의 경험을 기반으로 한 개인화 분석이 주목 받고 있다. 기존의 개인화 분석은 주로 데이터베이스의 데이터를 활용한 규칙 및 통계 모형을 기준으로 수행되고 있다. 이에 시장조사 소요기간에 따른 적시성을 반영하는데 어려움이 있었으며, 데이터베이스 적재 데이터가 고객 행동에 대한 결과였기 때문에 고객의 이용 특성을 반영하는데 한계가 지적되어 왔다. 그러나, 최근 고객의 사이트 방문에서부터 방문을 종료할 때까지의 모든 행동을 추적하고 분석하여 개인화된 서비스를 제공하기 위한 많은 연구와 상용화된 기술 개발이 진행되었다. 본 연구에서는 온라인상에서의 고객 행동을 웹 로그 분석을 이용하여 분석함으로써 고객의 행동정보를 U-Score(Usage Score, 이용지수), P-Score(Preference Score, 선호지수), M-Score(Mania Score, 마니아지수) 등 다양한 고객 선호지수를 도출하였다. 이러한 고객의 선호지수를 통해 웹 컨텐츠에 대한 고객의 선호정보를 파악함으로써, 고객에 대한 심도 있는 리포팅과 고객관계관리가 가능하며 개인화 추천 서비스에 유용하게 사용할 수 있다.