• Culinary science and hospitality research
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• v.14 no.4
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• pp.398-414
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• 2008

The purpose of this study is to analyze the effect of restaurant atmosphere on its image and customers' emotional responses and behavior. The results of this study indicated that perceived restaurant atmospheres had a significant effect on customers' emotional responses, and these emotional responses greatly influenced the image of a restaurant. Especially, the ambient and cleanliness factors of restaurant atmosphere influenced a restaurant image, and the positive image from those factors had a significant effect on customer behavior. The design and human factors of restaurant atmosphere influenced customer behavior, and the positive image from those factors had a significant effect on customer behavior. Finally, it was verified that the restaurant atmospheric factors affected its image and customers' emotional responses and behavior. Moreover, the better the restaurant atmospheric factors(design, ambient, cleanliness, humanity) are, the better customers' emotional responses and image are, thereby increasing customers' revisiting and word-of-mouth intention.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.05a
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• pp.508-515
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• 2003

There are various methods to assess to company's outcome. Among them, the customers satisfaction, which is assessed by customers, is the most important. If the customers satisfaction is measured by the CSI based on the proper reliability and validity, you can apply the result for various marketing methods. Therefore, this study develops a model to assess CSI for an industry, specifically, local automotive industry based on the SEM that is already proven valid through assessing models such as ACSI, KCSI and NCSI. Moreover, this research can be utilized for marketing strategy helping customers to decide as an AHP model, one of the decision making method.

• Asia pacific journal of information systems
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• v.14 no.4
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• pp.147-162
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• 2004

A major difference between on-line services and off-line services is in the quality of the service they provide. On-line services lack of dynamic interface between customers and service providers. Traditional studies on personalizing web services do not consider the intimacy level of customers to web services. This study suggests a web personalizing method to satisfy customers in on-line using intimacy theory, cluster analysis, and data mining. The goal of this study is to support customers in web with more intimate service. It also offers improved services to customers by personalizing web services dynamically.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.2
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• pp.288-298
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• 2009

This article deals with the customers' complaint behaviors and complaint management for cosmetic customers. The general aim is to analyze the changes of complaint behavioral responses before and after the complaint management experiences, describing customers' response patterns in terms of how they are influenced by the service justice and satisfaction of complaint management. The most relevant contributions from the related theoretical work indicate that the better the customer complaints are managed, the higher the level of possibility for customers to complaint, especially for public and direct responses(complaint behaviors). The only exception, although the statistical significant support was not found, is the private response, as the chance gets lower than before experiencing the complaint management.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.5 no.10
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• pp.1733-1750
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• 2011

In the early stages of a software project, it is critical to understand the needs of the customers and elicit their customer requirements. Various requirements elicitation methods have been proposed. However, existing methods still have the limitations such as a limited number of target customers, limited expression of customers' opinions, and difficulty in collecting the customers' opinions continuously. A novel method for eliciting customer requirements is proposed by utilizing a social network service (SNS), which is a shared source of raw information of the customers' needs and opinions. The proposed method is validated to show its effectiveness in overcoming the limitations of existing methods.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.22-34
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• 2007

We researched the previous study about the restaurant's physical environment and had made up questionnaires. The purpose of this study is to analyze the effect of physical facilities of family restaurants on customers' satisfaction. The result was as follows: First, customers visited with friends or family irrespective of days $2{\sim}3$ times a month. Second, the physical environment factors of family restaurants were interior design, interior, making atmosphere and exterior. Third, it was the interior factor(0.268), making atmosphere factor(0.353) and exterior factor(0.244) that affected customers' satisfaction in family restaurants(p<0.001). $R^2$ change was 0.659 and the regression model was suited to our study(F=56.475). To increase customers' satisfaction, the physical environment of family restaurants needs remodeling in proper time.

• Proceedings of the KIEE Conference
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• 1987.11a
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• pp.154-156
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• 1987

An important aspects of power system design involves consideration of service reliability requirements of load to be supplied and service reliability provided by any proposed system. This paper shows the investigation of the 1984 KEPCO service reliability to the large electric consumer whose contracted maximum demand is over 500 kw. 68 customers of the total 111 investigated are located in Myungdong area and Yuido in Seoul. Of the customers are included hotel Lotte, Giobo and Seoul national University Hospital. The average service reliability of Myungdong area customers is 316min/yr/customer and about 7 times/yr/customer, and 160 min, 6 times for Yuido. Which the service reliability the interruption and the interruption frequency which caused by the customers receiving facilities were showed. The investigation is telling that the service reliability of the underground distribution area are very superior to the other area reliability. The investigated reliability seem not appropriate to be improved by change of distribution System as well as equipments and facilities improvement in the near future.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.12 no.2
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• pp.7-14
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• 1998

This paper presents an approach to quantitatively evaluate customers' effect due to automatic reclosing of power distribution systems. This proposed approach assess the customers' effect on equip ment halt by predicting a momentary interruption and voltage sag and analyzing the impact of customers' equipment sensitive to electric disturbances. Simulation results show that the increment of the number of reclosing improves the service reliability, but deteriorates the power quality for customers. The proposed approach utilizes the determination of automatic reclosing scheme and distribution system planning.anning.

• Proceedings of the KIEE Conference
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• 2003.11a
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• pp.196-198
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• 2003

The impacts of electric service interruption to customers depend on customer and interruption characteristics. Customer characteristics include demographic aspects(residential type, and number of household members) and power supply types whereas interruption characteristics include frequency, duration, time, and day of interruption. Accordingly evaluation of these customer interruption costs is very complicated and subjective. For residential customers, customer survey method seems most appropriate because interruption impact to residential customers is intangible. In other words, the value of housework or lost leisure due to interruption is individual. Accordingly, this paper selected the customer survey method to assess the interruption costs for residential customers.

• Journal of Industrial Convergence
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• v.2 no.2
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• pp.69-84
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• 2004

The purpose of this study is to investigate factors affecting the brand switch and repurchase of consumers. A model was created in this study. The model has the following three features. First, a brand was divided pioneer and follower brand. Customers' recognition for the difference between the pioneer and follower brand was examined. The new definition of the brands was set up: "The pioneer brand-The first setting up brand in the customers' recognition and the follower brand-all brands besides the pioneer one. Second, the two cases were assumed for the brand switching of customers: repurchasing of the pioneer brand, switching from pioneer to follower one. Lastly, a choice factor for brands of customers was composed of price, prototypicality. Based on the features, influencing factors depending on customers' choice for products generally was investigated.