• 한국도서관정보학회지
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• 제54권1호
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• pp.115-142
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• 2023

본 연구의 목적은 공공도서관 노인 서비스 품질의 품질 속성을 Kano 모델에 근거하여 분류하고 만족계수와 불만족계수를 도출해 서비스 품질의 우선 개선순위를 제시하는 것이다. 이를 위해 경상북도 의성군 A 도서관을 이용하는 노인이용자를 대상으로 LibQUAL+의 22개 문항으로 설문을 구성하였다. Kano 모델에 기반하여 LibQUAL+의 3가지 영역으로 부문별 품질 요인들을 분류하고 Timko의 고객만족계수를 통해 각 서비스 품질마다 이용자가 느끼는 만족 지수와 불만족 지수를 산출하였다. 이를 바탕으로 잠재적 고객 만족개선지수(PCSI Index)를 구해 실제 요구사항이 충족되었을 때 이용자 만족이 얼마나 개선될 수 있는지 파악하였다. 분석 결과 서비스 품질 속성은 매력적 품질 9개, 일원적 품질 7개, 무관심 품질 1개, 당연적 품질 5개로 분류되었다. 서비스 품질 개선 순위에서 1위는 '도서관 전자자료의 자유로운 교외접속', 2위는 '연구, 학습에 필요한 인쇄 및 전자저널 소장', 3위는 '필요한 정보를 찾을 수 있도록 하는 도서관 홈페이지'로 조사되었다. 연구 결과는 노인 서비스 제공 시 우선적으로 관리 및 개선해야 할 품질 요인을 제시하는데 활용될 수 있을 것으로 기대한다.

• 한국식생활문화학회지
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• 제36권6호
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• pp.542-554
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• 2021

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user's perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

• 한국식생활문화학회지
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• 제28권6호
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• pp.631-639
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• 2013

The purpose of this study was to analyze the post-purchase behavior of customers who experienced cognitive dissonance after exposure to a franchise foodservice advertisement. The study adopted cognitive dissonance theory to explain the dissonance resulting from the combination of advertisements and actual product that consumers received. In detail, the research hypothesized that cognitive dissonance will affect consumers' post-purchase behavior as well as their efforts to reduce dissonance. Exactly 274 questionnaires were used in the analysis. The results showed that more than 80% of respondents were influenced by advertisements when purchasing menus, and 50% were unsatisfied when the provided menu "was not the same as the advertisement shown". It was found that advertisement type did not significantly affect either group that experienced dissonance. In terms of satisfaction, however, the former group showed greater dissatisfaction when dissonance occurred (p<.001). Finally, there was a significant difference between the two groups regarding post-purchase behavior (p<.05). Customers with dissonance were likely to 'express dissatisfaction directly to the store', 'leave negative reviews', and 'participate in negative word-of-mouth'. Thus, the results revealed that cognitive dissonance could significantly influence customer satisfaction and consequently lead to negative post-purchasing behaviors.

• 대한영양사협회학술지
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• 제9권3호
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• pp.177-184
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• 2003

In order to obtain baseline data for quality improvement of the catering services, a survey was carried out to investigate the consumer use and satisfaction with catering services. Subjects were 171 women who had used catering services within a year previously, and were replied to a questionnaire. The results were as follows: With respect to the use of the catering service, most reasons for using the catering service were no time and no cooking skills, and most events using catering services were the first birthday party and 100th day party for baby. The preferred meal cost was 8,000-10,000 won per person. With respect to customer satisfaction, over 60% of the people were satisfied with catering service which they had used ; they were satisfied with service quality and quantity of the dishes provided whereas they showed a little bit dissatisfaction in desserts and seasonal foods. It is recommended that supplying of sufficient desserts, and development of new and various menus according to seasons should be required to improve the consumer satisfaction with catering services.

• 한국산학기술학회논문지
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• 제13권9호
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• pp.4082-4089
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• 2012

본 연구는 병원을 이용하는 외래환자들의 불만족요인과 만족요인들을 조사하여 보다 높은 고객만족경영을 위한 기초자료를 제시하고자 하였다. 연구대상은 대전에 소재하는 일개의 종합병원 외래환자를 대상으로 2011년 10월 24일 1일간 설문조사를 실시하였다. 자료 수집은 총 160부의 설문지를 배포하여 144부를 통계분석자료로 이용하였다. 연구결과 행정지원부문의 특성 중 전반적 만족도와 타인추천 의향에 대하여 가장 많은 영향을 미치는 요인은 접수 수납 절차의 신속 간편성인 편리성으로 나타났으며 검사실 외래 진료대기실의 쾌적성도 공통으로 영향을 주는 것으로 나타났다. 이상과 같은 결과 고객을 만족시킬 수 있는 고객지향적 병원경영시스템을 구축 운영한다면 병원의 경쟁력은 향상되고 병원의 지속가능성은 높아질 것이며 고객만족경영이라는 경영목표도 달성될 수 있을 것이라 사료된다.

• 패션정보와 기술
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• 제2권
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• pp.48-58
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• 2005

Purchase decision behavior for and satisfaction with apparel among retail buyers and consumers were compared. Kunz's behavioral theory of the apparel fm was the conceptual framework; Oliver's disconfirmation model guided measurement of satisfaction. Buyers and consumers indicated their perceptions about shopping orientations, variables that influenced apparel purchasing decisions, the importance of aspects of customer service and attributes that they expected to find and found when shopping. Surveys were mailed to retailers and consumers identified by random sampling of company lists. Respondents were 66 buyers and 344 consumers. MANOVA revealed differences in retailers 'and consumers' shopping orientations, the influence of variables on purchase decisions, and perceptions of the importance of customer service. Paired sample t tests indicated dissatisfaction for buyers on 10 apparel/shopping attributes and consumers on nine items. Results support the need for vertically integrated manufacturers to redesign strategies that are more appealing to both retail buyers and consumers.

• 산업경영시스템학회지
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• 제41권1호
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• pp.118-127
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• 2018

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid measuring methods for service quality are necessary. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. Kano classified the degree of influence that is the degree of correspondence of the quality attributes of products and services to the subjective satisfaction of customers. As a result, the types of qualities are classified as attractive, must be, one dimensional, and indifference attributes. They have been widely used quality attributes in various industrial fields up to now. However, Kano model has a limit that it ignores the characters of the next frequent numbers even though there are not much gap comparing to the most frequent number in the questionnaire answers. The limit is attributed to the character of Kano model that the most frequent number is accepted as the only quality character. Timko calculated the customer satisfaction coefficient by using Kano's method and studied the differences in quality character by classifying the quality characteristics in a graphical way through the relationship between the satisfaction and the dissatisfaction coefficient. In this study, we used the quality level determination method of the 7-point Likert scale, which takes the weight into account, to complement the deficiencies of the existing Kano model. We also developed and applied a Potential Satisfaction Level (P) and Potential Customer Demand Improvement (PCDI) Index to present a new approach to the determination of service quality attributes. To measure the level of potential service satisfaction and to understand the degree of improvement, we collected specimens of 51 participants who has been trained in the National Strategy Business Training Program, which has been managed by government agent, and analyzed the results.

• 한국콘텐츠학회논문지
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• 제12권7호
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• pp.346-357
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• 2012

본 연구는 Kano모델을 활용하여 커피전문점의 다양한 품질요인들의 속성을 소비자의 관점에서 분류하였다. 또한, 각 품질요인들이 고객만족 또는 고객불만족에 미치는 상대적 영향력을 분석하기 위해 만족계수와 불만족계수를 산출하였다. 아울러, Kano모델의 한계점을 보완하고 품질요소들에 대한 커피전문점의 품질개선 여지를 파악하기 위해 잠재적 고객만족개선지수(PCSI Index)를 제시하였다. 분석결과, 매력적 품질요소에는 저렴한 가격, 실내인테리어의 고급스러움, 테이블과 의자의 편안함, 무선인터넷 사용의 편리성이 포함되는 것으로 나타났다. 한편, 일원적 품질요소로는 매장의 청결 및 위생, 가격 대비 품질인 것으로 나타났다. 잠재적 고객만족개선지수(PCSI Index)를 산출하기 위해 카페베네와 스타벅스의 만족도를 분석한 결과, 저렴한 가격, 가격 대비 품질 등에서 고객만족 개선 여지가 높은 것으로 나타났다. 본 연구결과는 커피전문점 경영에 있어서 고객만족과 향후 경쟁력 확보를 위해 우선적으로 관심을 두고 개선해야 할 품질요소가 무엇인지에 대한 시사점을 제공해 준다는 점에서 의의를 찾을 수 있다.

• 한국비블리아학회지
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• 제28권2호
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• pp.137-155
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• 2017

우리나라 대학도서관은 도서관 예산의 부족으로 인하여 선택과 집중이라는 경영적 판단기준이 필요하게 되었다. 본 연구는 한국방송통신대학교 도서관을 대상으로 도서관 서비스의 우선 순위를 판단하기 위해 대학 홈페이지에 표출된 이용자 의견을 분석하였다. 특히 동 대학교 도서관 이용자의 주관적 만족감과 객관적 물리적 충족상황에 대한 서비스 품질의 이원적 분석을 실시하였다. 분석 방법은 Kano 모델과 Timko 이용자만족 계수를 활용하였으며 이를 통해 이용자의 만족지수와 불만족지수를 연구하였다. 분석결과 이용자는 매력적 품질과 일원적 품질, 역품질 등 세 범주로 서비스에 대해 판단하고 있었다. 이 가운데 매력적 품질은 '다른 도서관의 이용가능' 등 8개의 요소였으며, 일원적 품질은 '자료 대출 및 반납의 용이성' 등을 비롯한 15개의 품질이었다. 역 품질은 '도서관 시설 이용자격의 제한'과 '도서관 자료 이용자격의 제한' 등 2개로 조사되었다.

• 산업경영시스템학회지
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• 제32권1호
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• pp.137-146
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• 2009

Researches on after-sales quality have centered on home electric appliances, figuring out how factors influencing after-sales service quality are causally related to customer's behavioral intentions, via consumer satisfaction as an intermediary parameter In most cases of after-sales service in home electric appliances, upon customer's request, service agents make a visit to where the appliance is installed, and check the product and do repairs. However, in case of a small portable device such as a cell phone, which people carry around at all times, most of the times customers themselves show up at the after-sales center, and demand a check-up and repairs. The main difference here is that the after-sales services are provided when a product can no longer perform its basic function and customer dissatisfaction is already up. In this case, the basic function of a product corresponds to must-be factor according to Kano model. The goal of our research is to identify critical factors for effective and efficient after-sales service, and how to monitor them on a routine basis. In our research, the quality after-sales service consists of three dimensions, interactive quality, result quality, and physical environment quality. We set up variables for each dimension, which would measure from customer's perspective key determining factors in service delivery process. Instead of focusing on customer satisfaction aspect, we focused on how after-sales service factors contribute to addressing customer complaints. Additionally, our future research would aim to verify how customer's behavioral intentions are affected, as the resolution of consumer complaints becomes more successful when adjustment of relevant quality factors improves after-sales service quality.