• 한국식생활문화학회지
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• 제30권5호
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• pp.621-628
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• 2015

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a "medium" effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

• 유통과학연구
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• 제22권2호
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• pp.51-61
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• 2024

Purpose: This comprehensive study delves into the intricate relationship between customer engagement, perceived risk, and perceived value within China's burgeoning e-commerce livestreaming sector. It focuses on how different customer engagement types in livestreaming influence their perception of value and risk. Research Design, Data, and Methodology: Adopting a convenience sampling approach, this research scrutinizes data collected from 852 consumers actively involved in e-commerce livestreaming shopping. Participants provided their insights through a meticulously designed questionnaire survey. Structural equation modeling helped examine the interplay between customer engagement, perceived risk, and value. Results: Significant impacts of customer engagement on perceived value and risk were found. Observation-based, conversation-based, and action-based engagements enhance perceived risk, while conversation-based and action-based engagement reduce perceived risk. Interestingly, observation-based engagement did not significantly affect perceived risk. The study also uncovered that perceived risk negatively impacts perceived value. Conclusions: The research offers insights into customer behavior and value creation in e-commerce livestreaming. It underscores how different engagement types affect perceived value and risk, aiding e-commerce platforms and businesses in strategy development to improve customer experience and minimize risks, enhancing perceived value in this dynamic sector. Enhances understanding of customer engagement dynamics in China's e-commerce livestreaming, guiding strategic development.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2005년도 춘계공동학술대회 발표논문
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• pp.904-913
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• 2005

This paper deals with an integrated problem of inventory control and dynamic pricing strategies for a commodity with price and sales-period dependent demand pattern, where a seller and customers have complete information of each other. The problem consists of two parts; one is each buyer's benefit problem which makes the best decision on price and time for buyer to purchase items, and the other one is a seller's profit problem which decides an optimal sales strategy concerned with inventory control and discount schedule. The seller's profit function consists of sales revenue and inventory holding cost functions. The two parts are closely related into each other with some related variables, so that any existing general solution methods can not be applied. Therefore, a simplified model with single seller and two customers in considered first, where demand for multiple units is allowed to each customer within a time limit. Therewith, the model is generalized for a n-customer-classes problem. To solve the proposed n-customer-set problem, a dynamic programming algorithm is derived. In the proposed dynamic programming algorithm, an intermediate profit function is used, which is computed in case of a fixed initial inventory level and then adjusted in searching for an optimal inventory level. This leads to an optimal sales strategy for a seller, which can derive an optimal decision on both an initial inventory level and a discount schedule, in $O(n^2)$ time. This result can be used for some extended problems with a small customer set and a short selling period, including sales strategy for department stores, Dutch auction for items with heavy holding cost, open tender of materials, quantity-limited sales, and cooperative buying in the on/off markets.

• 복식
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• 제60권8호
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• pp.100-117
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• 2010

The cosmetics industry is executing the experiential marketing strategy, which focuses the brand experiential experience for the connection with consumers and differentiated strategy for the company's brand image, according to the expansion of quality service, which increasingly consume a diverse experience. Among these, the low-priced cosmetics market is trying a variety of experiential marketing to provide positive experience of their product and their brand through a unique service or event to stimulate the motions of young woman, who are changing rapidly, and is actively utilizing the means of marketing to form brand equity for these experiential marketing. Therefore, this study is to find out the effect of customer experiential on the brand equity through a variety of experiential marketing of low-priced cosmetics brand and based on the result, we were able to find out that the experiential marketing is also used as important means of marketing for low-priced cosmetics market to secure the brand equity and to maintain long-term relationship with the customer. This is expected to provide strategic and practical implications to the cosmetic marketing managers for customer management and this will recognize the importance of customer experiential in cosmetic marketing and suggest proper marketing strategy plan. In this study, the multiple regression analysis was mainly uses to find out the influence between the variables for low-cost cosmetic brand but we're hoping to execute a study, which directly and indirectly covers the complete path by using the various parameters, which can be effected on the brand equity.

• 한국산업정보학회논문지
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• 제27권1호
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• pp.93-109
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• 2022

오늘날 고객과 정보와 서비스를 결합하는 디지털전환은 산업전체의 판도를 바꾸는 새로운 비즈니스 모델이 등장하며, 고객의 가치를 창출하는 핵심 경쟁력으로 제시되었다. 이러한 관점에서 본 연구는 숙박정보를 제공하는 앱서비스 사례를 기반으로 디지털전환이 기업에 미치는 영향력을 분석하여 경쟁우위요인을 도출하하였다. 본 사례연구는 숙박예약서비스 산업에서 디지털전환시운영프로세스에서 사용자의 참여를 확대하고, 그 과정에서 사용자에게 새로운 선호요인을 제안하여 경쟁력을 높일 수 있는 서비스방안을 분석하였다. 분석결과, S사의 5가지 경쟁요인 분석을 통해 운영프로세스 상에서의 고객서비스 가치 모델을 도출하였다. 본 연구 결과는 서비스산업에서 디지털전환 시 기초자료로 활용될 수 있다.

• 대한영양사협회학술지
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• 제13권4호
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• pp.331-344
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• 2007

This study was performed to improve the hospital food service in quality and customer satisfaction by using 6-sigma strategy which was processed by DMAIC methods. The research procedure was as follows; analyzing the main causes of customer dissatisfaction of food service by using numerical method, and then finding out the standardized problem solving methods, and finally reforming food service process. The effectiveness of 6-sigma activity was measured by ‘food service quality index’, ‘customer satisfaction index’ and ‘total food service satisfaction index’. Food service quality index was calculated by adding grade of soup temperature, food service, delivery time, and setting accuracy. Statistical data analyses were completed by using the Minitab Ver. 14. By performing 6 sigma activity, food service quality index was increased from 67 to 79 points (p<0.05) and customer satisfaction index also rise from 73 to 79points (p<0.05). Satisfaction of meals’ taste, diverse menu, food setting accuracy, remove of food service, overall food service were significantly improved(p<0.05). The results of capability analysis in food service quality index, customer satisfaction index, and total food service satisfaction index were improved 2.11$\sigma$ to 2.49$\sigma$, 1.88$\sigma$ to 2.43$\sigma$, and 2.04$\sigma$ to 2.47$\sigma$ respectively (p<0.05). Therefore this study showed that subjective food service improving process could be measured by objective numerical value which might be used for financial value in hospital management.

• 경영정보학연구
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• 제7권1호
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• pp.115-136
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• 2005

최근에 인터넷 포털 기업들은 기존 고객을 유지하고 신규고객을 유치하기 위해 이메일 용량 증대를 앞다투어 발표하고 있다. 그러나 이러한 전략이 사이트 이동에 따른 고객 전환비용의 발생 때문에 성공적일지는 확실치 않다. 따라서 그들의 전략이 실효성이 있을지를 알아보기 위하여 본 연구는 용량 증대로 인한 이메일 서비스의 고객 전환의도에 영향을 미치는 직접적 요인들과 상황적 요인들을 검토한다. 연구 결과는 대안의 매력, 전환비용, 고객 만족 모두가 이메일 서비스의 고객 전환의도에 상당한 직접적 영향을 가지는 것으로 나타났다. 또한 대안의 매력은 고객 전환의도에 대한 조절효과가 있는 것으로 나타났으나 전환비용은 어떠한 조절 효과도 보이지 않았다. 결론적으로 인터넷 포탈 기업들의 공격적인 용량 증대 전략은 고객 베이스를 증대할 수 있는 효과를 거둘 가능성이 매우 높아 보인다.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• 한국항만경제학회지
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• 제25권4호
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• pp.225-250
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• 2009

본 논문에서는 컨테이너 터미널을 중심으로 부산항의 고객만족요인을 항만공사가 통제 가능한 요인으로 선정하고, 서비스만족요인이 항만시설과 비용에서 고객지원 서비스나 마케팅활동과 같은 요인으로 변화되고 있음을 밝히고, 이에 따른 전략적인 시사점을 제공하는 것을 목적으로 하였다. 선행연구를 통하여 고객만족과 서비스 품질의 관계를 정리하고, 부산항의 주요 고객인 선사와 터미널운영사를 중심으로 고객만족 조사를 실시한 결과, 고객만족요인에 대한 중요도 측정에서 상위 5개 요소는 예정된 시간의 입출항, 하역생산성, 위기관리능력, 고충처리에 대한 대응, 하역요율 등의 순으로 나타났다. 만족도 측정에서 하위 5개 요소는 하역요율이 가장 낮고, 그다음으로 항만요율, 항만관련 유관기관들의 협력, 터미널 운영사의 실적에 다른 볼륨 할인, 위기관리 능력 순으로 조사되었다. 전반적인 만족도는 리커트 7점 척도에 4.62로 나와 보통 수준을 조금 넘는 것으로 나타났다. 고객만족의 측정요인을 항만시설과 항만비용, 마케팅활동 및 고객지원서비스로 설정하고, 그 하부요인에 20개를 설정하여, 구조방정식으로 검증한 결과 설문지와 연구모형이 전반적으로 부합되는 것으로 나타났다. 또한 가설검증의 결과에 따르면 항만시설이나 항만비용이 마케팅활동과 고객지원서비스와 비교하여 고객만족에 영향을 미치지 않는 것으로 나타났다. 그러므로 항만당국은 고객만족에 대한 만족도와 중요도 조사 결과와 고객만족에 영향을 미치는 서비스 요인을 중심으로 새로운 전략을 설립해야 할 필요가 있다.

• 한국정보시스템학회:학술대회논문집
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• 한국정보시스템학회 2004년도 춘계학술대회
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• pp.228-241
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• 2004