• Journal of Mechanical Science and Technology
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• v.19 no.3
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• pp.743-755
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• 2005

Human Sensibility Engineering System (HSES) has been applied to product development for customer's satisfaction based on ergonomic technology. The system is composed of three parts such as human sensibility analysis, inference mechanism, and presentation technologies. Inference mechanism translating human sensibility into design elements plays an important role in the HSES. In this paper, we propose a rule-based inference model for HSES. The rule-based inference model is composed of five rules and two inference approaches. Each of these rules reasons the design elements for selected human sensibility words with the decision variables from regression analysis in terms of forward inference. These results are evaluated by means of backward inference. By comparing the evaluation results, the inference model decides on product design elements which are closer to the customer's feeling and emotion. Finally, simulation results are tested statistically in order to ascertain the validity of the model.

• Proceedings of the KSR Conference
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• 2007.05a
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• pp.1943-1947
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• 2007

The number of people using Seoul metropolitan subway is continually raising as the population and cars keep increasing. But recently, many people have a feeling of anxiety about several problems such as a fire and air pollution. Thus, the purpose of this paper is to propose a method which can improve the customer satisfaction. There are lots of positive and negative factors that influence people. To understand and analyze these factors, we conducted a questionnaire survey of people who usually use subway. From the obtained data, principle component analysis and K-means clustering method were implemented. Finally, for customer satisfaction, the factors which are needed to be concerned or solved are identified using cross-tabulation.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.434-444
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• 2010

Hotel should provide customers with trust and satisfaction through a long-term relationship to receive a loyalty from them. In this study, we interviewed resort hotel customers in Je-ju island to find out how an interpersonal trust affects customer's loyalty and repurchase intention. Through this research, we found out the customer's feeling on employees regarding their abilities and similarities has a positive effect on the customer's loyalty and repurchase intention while the consistency of employees has a negative effect. For the customers who're interested in resort area with curiosity and new concerns, consistency is negative affected factor to customer loyalty and repurchase intention.

• The Research Journal of the Costume Culture
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• v.13 no.4 s.57
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• pp.589-603
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• 2005

This study was to develop the design of briefs for elderly women, aiming at understanding about the briefs that the elderly women currently wear and helping them draw happiness from wearing clothes. This study, based on the data analyzing the physique of old women that was investigated by the previous study, targeted the elderly women living in Jeonbuk area to conduct the research into their physique, brieff that they prefer. The results of this study were as follows. First, the majority of the elderly women wore size 100 as looking into the size of briefs that elderly women put on and their physique. For the most part, they had relatively thinner waist compared to the belly and buttock. Second, they were found to have preference for briefs with narrow rubber band, and medium sized design that fit their line of buttock, waist and crotch, for reasons of the activity and comfort. Third, they were found to be generally happy with the briefs that they are currently wearing. Fourth, the factors leading elderly women to buy briefs were analyzed to come from the 4 considerations of beautiful appearance/customer service, practicality, economical reason/size and the comfortable feeling when wearing them. Among such factors, the greatest demand among those factors was the comfortable feeling they can have when they wear briefs, followed by the economical reason/size, practicality, beautiful appearance/customer service.

• The Journal of the Korea Contents Association
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• v.18 no.10
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• pp.394-402
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• 2018

Recently, the domestic food service industry has grown in quantity and quality. Among them, the foodservice market in the group has grown to become infinitely competitive as well as the growth, and the role of the dietitian has been diversified. The professional self-concept refers to the feeling of self-own work as a professional person and his or her opinion, and the professional worker with a positive professional self-concept improves his / her ability to perform his or her job. The purpose of this study is to analyze the effect of dietitian's professional self-concept on job satisfaction and customer orientation. Among the subordinate factors of professional self-concept, leadership, usability, technology, and communication showed that technology and communication had a significant effect on job satisfaction. The results of this study are as follows. First, the effect of technology was found to be significant. Customer orientation is significantly influenced by communication and technology. In other words, the attitude of trying to satisfy the needs and desires of the customers as a nutritionist was found to be higher when the self-evaluating ability of the customer or other people is high.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.14-31
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• 2004

The purposes of this study are to find influential factors on relations between customer quality and service quality of hotel foods & beverages, to find out factors influencing on customers' intention to revisit, to understand suggestive points in the side of operation of hotel's foods & beverages, and to offer basal materials for establishing marketing for hotel operators. The study results were proved followings; in factors of customer quality, the higher factors of customers' manner·etiquette, the higher pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher factor of customers' social status, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher customers' economic level, the higher pleasantness, trust, kindness. The higher customers' manner·etiquette, customers' social status, customers' economic level, at corners selling foods & beverages in hotels, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages, the higher customers' intention to revisit. Therefore, in order to improve services of corners selling foods & beverages in hotels, customer quality must improve, and marketing strategies proper for maintaining improved customer quality. As customers think much of hotel employees' service quality, kindness, and care, kind and skillful employees need be distributed in hotels. In order to elevate quality of employees working at corners selling foods & beverages in hotels, which is adequate for images of hotels, supervisors of companies or relevant departments must implement the reward system to encourage hotel employees to work at parts adequate for employees' individual ability as well as get feeling of accomplishment, in order for employees to keep liveliness and self-confidence.

• Journal of Auto-vehicle Safety Association
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• v.10 no.3
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• pp.38-44
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• 2018

Conventional brake system was used for passenger cars and SUV for a long time. However, the high performance brake system has strongly required because of increase of engine power and customer's favorites etc. In this paper, a new high performance brake system for Europe was proposed. For this system, the high performance caliper and disc were newly developed. The superiorities of the developed high performance brake system were verified via heat capacity, hydraulic stiffness, corrosion and harsh braking mode test. Also, the high performance caliper and disc for the light-weight were applied to AL-Alloy and can obtain the weight reduction effect of 2.9 kg per vehicle. Finally, a developed high performance brake system is expected to be used for realization of the high performance at the same platforms.

• CRM연구
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• v.2 no.1
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• pp.33-52
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• 2009

This research focused on the moderating role of the influence an expectation exerts on a performance by a regional festival and the experience to get visitor's feeling and satisfaction. A survey design was used for the last analysis targeted for the respondent who experienced an experience directly targeted for the regional where a regional festival is promoted actively targeted for the visitor. Results are show a positive influence on the expectation exerts on a performance of festival. In addition, it was confirmed that festival experience activity the role important to feeling and satisfaction of a visitor. We suggest, therefore, that it has to raise the efficiency of the strengthening of an experience program to raise an performance of festival participants and the festival manage to draw out the various feeling formation and satisfaction through participation customers' segmentation.

• International Journal of Quality Innovation
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• v.6 no.3
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• pp.38-55
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• 2005

Consumption has generally become more fragmented, hedonic and individual specific, satisfying not only functional but also emotional needs. In parallel, customer satisfaction is now thought to be both a cognitive and affective response, and the closely related concept of job satisfaction is commonly seen as an emotional reaction. The reasoning within quality management does, however, still lean heavily toward cognitive judgements (i.e. performance ratings), the emotional component clearly being under explored. Further, performance variables have shown not to be significant in predicting satisfaction for certain 'experience products', the effect fully mediated by emotions. As a consequence a cognitive judgement based quality concept has lost its ability to predict satisfaction, which clearly contradicts with the modem quality definition, stressing quality as the ability to satisfy the customer. Emotions have however entered the quality discourse and it has been proposed that having customers that are merely feeling satisfied will not suffice. Instead, there has been a plethora of executive exhortations in the trade press calling on business to 'delight the customer'. Strategies for doing so have however usually been imprecise and unclear, and the different drivers of delight and satisfaction are not well explored. This paper aims to complement the previous cognitive dominance by exploring the multiple emotional responses involved in customer satisfaction. A conclusion being that we currently are measuring something, in terms of satisfied, that is more or less independent of what we aim for, in terms of delight. It is also most likely that - depending on the situation, product, and person - other positive and negative emotions are more important outcomes of purchase and usage than merely satisfaction. It is questioned whether a single, summary response such as satisfaction is feasible or even desirable.

• Korean Journal of Organic Agriculture
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• v.18 no.3
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• pp.315-329
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• 2010

This study focused on analysis of the satisfaction level of specialty shops for environment-friendly agricultural products (EFAP). To analyze the satisfaction level of EF AP, a series of household surveys were conducted. Questionnaire was prepared on the basis of the SERVQUAL model and the structural equation modeling was made on the basis of the contents surveyed. The main results of this study are summarized as follows. Firstly, tangibles structured with store clearance, neat uniform, information and others is the factor of service quality satisfaction. Secondly, reliability structured with service practice, problem solving, and service in accurate time is the factor of service quality satisfaction. Thirdly, assurance structured with the reliability of employees, sufficient knowledge of employees, courteous and good manner is the factor of service quality satisfaction. Fourthly, responsiveness structured with prompt service, voluntary help, customer response service and the like is the factor of service quality satisfaction. Fifthly, the sympathy structured in interest for each customer, provision of service in time convenient to use, encountering the customers with genuine feeling are the factors of service quality satisfaction. And sixthly, the service satisfaction factors would influence on the consumer behavior factors.