• 경영과학
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• 제20권2호
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• pp.135-149
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• 2003

Developing a proper program for customer evaluation is one of the most imminent tasks to implement CRM (Customer Relationship Management). Design of the Customer Value model is an important key to the customer evaluation progrgm. This paper proposes two models for estimating Customer Value. The first one is a Description Model for Customer Value based on customer CSI (Customer Satisfaction Index) data. This model represents as quantitative numbers what customers feel from the company or the service. The second one is a Prediction Model which employs factor analysis and regression to predict customer value. This paper exploits the two models to evaluate Customer Value as well as for customer behavior prediction.

• Asia Marketing Journal
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• 제14권1호
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• pp.1-24
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• 2012

본 연구는 고객만족과 기업가치 성과간의 관계를 분석하는 것이 목적이다. 기업가치성과는 주가와 신용등급으로 나눌 수 있는데, 전자는 기업의 시장가치이고 후자는 자금조달비용이라 구분하여 사용되고 있다. 고객만족과 주가와의 관계는 비교적 오래전부터 연구되어 왔으나 신용등급과의 관계는 최근 들어 연구되기 시작하였다. 대표적으로 Anderson and Mansi(2009)의 연구에서는 양자가 긍정적으로 관련된 것으로 밝혀졌으나, 윤상운(2010)이 국내자료를 사용한 연구에서는 그 관계가 입증되지 못하였다. 일치하지 않는 두 연구의 결과에서 아이디어를 얻어 본 연구에서는 고객만족이 신용등급에 긍정적 영향을 미치는 것으로 보고 이를 검증하였다. 두 연구에서 사용한 모델을 참고로 하였고 특히 우리나라 실정에서는 정부지원이 중요한 변수임을 감안하여 이를 포함한 연구모형을 설정하여 검증한 결과 긍정적 관련성이 있는 것으로 나타났다. 추가분석에서 자산규모가 큰 기업보다 작은 기업에서, 제조업보다 서비스업에서 고객만족이 신용등급에 더 유의한 긍정적 영향을 미치는 것으로 나타났다.

• 대한산업공학회지
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• 제28권3호
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• pp.274-282
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• 2002

This paper discusses a multi-dimensional analysis for Customer Relationship Management (CRM). For this, We propose a decision-making methodology which employs three analysis models. The first model is a three-dimension positioning map to derive a strategy which achieves the Process Value Line (PVL). The second model is the web-shape analysis model to visibly understand the individual based on the customer CSI (Customer Satisfactory Index) data. The third model which supports the web-shape analysis model, is the relative satisfactory analysis model. It considers a satisfaction level after purchasing against before purchasing. Then we perform overall analysis based on the three analysis models to provide marketing strategies to decision makers.

• 공학교육연구
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• 제8권3호
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• pp.69-76
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• 2005

요즘 거론되는 이공계의 위기는 국가 경쟁력을 저해하는 중대한 문제이다. 본 연구에서는 이공계의 위기를 구체적으로 정량화하기 위해, 구조방정식모형을 이용하여 전공과 인성적 측면에서의 학생들의 공학교육 만족도 지수를 산출하였다. 도출된 지수를 바탕으로 공학 교육의 현 주소를 데이터 마이닝 기법을 활용하여 분석하고 그 결과를 토대로 공학 위기 극복을 위한 발전적 전략을 제시하였다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1089-1098
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• 2008

The principal objective of this study was to reveal the relationship between the menu management indicators and menu performance indicators in contract-foodservice operations. Menu indicators differed according to the type of business, type of contract, type of serving, and number of service lines. In accordance with the results of our correlation analysis, we noted significant correlations between menu performance indicators and menu management indicators. The first of these was the correlation between the food cost ration and meal counts, food loss, and the use of prepared vegetables. The second of these was the correlation between food cost per meal and forecasting error, food loss, and inventory turnover. The last of these correlations was the negative correlation between menu CSI(customer satisfaction index) and the use of prepared vegetables. According to the results of our canonical correlation analysis, 2 significant functions were identified. In the first function, we noted significant correlations between meal counts, use of prepared vegetables, food loss, and food cost ratio. Additionally, we noted significant correlations between forecasting error, inventory turnover, food loss, and food cost per meal in the second function. Menu management indicators had no influence on customer satisfaction.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2000년도 춘계공동학술대회 논문집
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• pp.86-89
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• 2000

통신 서비스에 대한 고객만족은 경쟁력의 원천이 되고 통신사업자는 이를 가장 효과적으로 개선할 수 있는 방법을 지속적으로 찾는다. 고객만족이 외부에서 측정되는 품질지표라면, 통신사업자의 내부 프로세스 성과지표, 통신서비스의 품질이나 성능 지표들은 내부 품질지표 이다. 본 고에서는 경쟁시장에서 소비자의 선택권이 강화된 시기에 통신사업자가 고객가치 향상을 위한 노력의 결과인 외부 고객만족도 (CSI) 조사 결과와 내부 서비스품질지수 (QOSI) 측정 결과를 상호 연계하여 분석하는 틀을 제시하고, 한정된 경영자원(인적, 물적) 투입의 우선순위 결정에 활용은 물론 고객만족도의 변화를 예측할 수 있는 방안을 개념화하고 적용모형을 예시하였다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.823-835
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• 2010

The research aimed to measure the efficiency of using multi stores in a foodservice company using by DEA (data envelopment analysis) which is a new management science technique. The study also attempted to identify relevant variables affecting DEA efficiency in order to suggest methods for improving efficiency. The data were collected from 148 contract foodservice operations, which were operated in similar fashion in October 2009. The DEA efficiency was calculated as an output-oriented BCC Model. Sales, and CSI (customer satisfaction index) were used as output variables whereas food cost, labor cost, and management expense were used as input variables to calculate the DEA efficiency. Operation process variables of the unit consisted of the were consist of ratio of regular employee, ratio of housekeeper, meal counts, meal price, food cost per meal, contract period, number of menu items, forecasting accuracy, order accuracy, inventory turnover, use of processed food, deviation of food cost, number of new menus, and number of events. According to the BCC score and profitability, units were classified into four groups: High efficiency-high profitability (HEHP), High efficiency-low profitability (HELP), Low efficiency-high profitability (LEHP), and Low efficiency-low profitability (LELP). The HEHP group contained 54 units, which mostly contracted management fee type and had a high meal price. The units were also very large and, served three meals. Twenty of the units were operated with high labor cost: most of these were factories and hospitals. The LEHP group contained 20 units, that were mainly office stores of large scale and medium price. Fifty-four LELP group had a low meal price. A high performance group must have high efficiency, profitability, and satisfaction. The BCC score was over 0.969, the meal price was over 4,116 won, the food cost was over 2,077 won, and meal counts per month were over 10,212 meals.