• 한국콘텐츠학회논문지
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• 제9권6호
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• pp.390-398
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• 2009

본 연구는 두 가지 측면에서 연구되었다. 첫 번째, 가맹사업자와 가맹계약자간 중요성 인지 여부, 좋은 관계 유지 인지 여부, 지속적인 관계 유지 노력, 관계 개선 노력, 상호간의 관계 인정 여부 등 현재 마케팅 파트너쉽의 중요성이 어느 정도인지에 대한 연구를 수행하였다. 두 번째, 가맹사업자와 가맹계약자간의 상호관계에서 역할수행과 관계유지, 갈등해결과 관계유지, 역할수행과 타가맹점과의 비교 등에 대한 상관관계 연구를 하였다. 본 연구의 결론에서는 가맹사업자가 보다 강력한 파트너쉽을 가진 가맹계약자를 원한다면 각자 파트너쉽이 중요함을 인지하고 있는 가맹사업자와 함께 많은 노력을 해야 하며, 자신들의 이익보다는 파트너쉽의 이익을 생각해야 하며, 그와 관련된 많은 문제점들을 서로 함께 해결해야 할 것을 제시하였다. 즉 강력한 파트너쉽은 가맹사업자와 가맹계약자 양쪽의 노력이 필요하다는 것이다. 이러한 양쪽의 희생은 전체적인 Relationship의 수행뿐 만아니라 이익배분까지도 포함되어야 한다는 것이다.

• 한국프랜차이즈경영연구
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• 제11권1호
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• pp.19-29
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• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.

• 한국프랜차이즈경영연구
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• 제12권2호
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• pp.51-60
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• 2021

Purpose: Waiting occured frequently in the service industry. Because waiting time is perceived as a loss by customers, perceived waiting time affects positive and negative responses to restaurants. If the waiting time is perceived as long, the waiting receptivity to accept the wait may also decrease. Therefore, restaurant stores need to increase waiting satisfaction so that customers can feel the waiting time shorter. Therefore, in this study, the effect of perceived waiting time and waiting satisfaction of customers visiting Taiwanese restaurant companies on waiting acceptability, emotions (positive and negative emotions) and satisfaction is investigated. Research design, data, and methodology: This study examines the structural relationship between perceived latency, waiting satisfaction, emotion, and satisfaction. To verify the purpose of this study, a research model and hypothesis were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All configurations were measured with multiple items tested and developed in previous studies. Data collected from 407 Taiwanese restaurant customers were analyzed using SPSS 22.0 and SmartPLS 3.0 programs. Confirmatory factor analysis was performed to measure the reliability and effectiveness of the measurement tool. Structural model analysis was performed to validate the study model. Results: The study results are as follows. Perceived waiting time was found to have a positive effect on negative emotions. In addition, it was found that waiting acceptability had a negative effect on negative emotions, and had a positive effect on positive emotions and customer satisfaction. Positive emotions were found to have a significant positive effect on customer satisfaction. Also, waiting satisfaction was found to have a positive effect as a moderating variable on the relationship between perceived waiting time and waiting acceptability. Conclusion: According to the results of this study, perceived waiting time was found to have a negative effect on eating out consumers. However, if the waiting time is satisfied, waiting time will increase the waiting time acceptability. Therefore, if customers are satisfied with the waiting environment by improving the quality of the waiting environment, it will be possible to establish a marketing ^*strategy^* that stimulates the positive effect of the perceived waiting time.

• 한국프랜차이즈경영연구
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• 제11권4호
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• pp.17-29
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• 2020

Purpose: As the untact culture has spread due to the recent COVID-19, the service industry as well as the beauty salon is shrinking. In order to overcome such a crisis in beauty salons, the lower dimension of beauty salon service quality is divided into servicescape, technical service, and employee service, and actions are taken with the 'perceived value of the customer' as a parameter. In this study, S-O-R(Stimulus-Organism-Response) theory was applied for customer-centered analysis, and gender and regularity were selected as moderator variables to add practical implications. Research design, data, and methodology: All constructs were measured using items developed and used in the previous study. A total of 261 questionnaires were collected online using NaverForm. The data were analyzed using factor analysis, correlation analysis, and measurement model analysis with SPSS 22.0 and AMOS 22.0. After testing the research model and hypothesis for the entire group, a multi-group analysis was conducted by dividing into male and female groups, regular customers, and non-regular customers. Results: First, this study showed that the service environment of beauty salon customers had a negative (-) effect on perceived utilitarian value, and the technical service and perceived hedonic value had a positive (+) effect on the customer's behavioral intention. Technical service and employee service had a positive (+) effect on perceived hedonic value, but perceived hedonic value did not affect customer's behavioral intention. Second, there is no statistically significant difference in each path between male and female groups. Third, there was a statistically significant difference between regular customers and non-regular customers, only the path that the servicescape influences the perceived hedonic value. Conclusion: According to the results of this study, technical service and utilitarian value should be considered in order to induce behavioral intention of customers, and technical service quality should be considered first. Also, operating a beauty salon requires a differentiated approach to the salon servicescape according to the ratio of non-regular and regular customers. The beauty salon servicescape generally showed negative practical value for non-regular customers, but positive for the Hedinic value for servicescape such as comfortable service and clean interior for regular customers.

• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.7-19
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• 2021

Purpose: According to the growth of technology in the service industry, the interaction service between customer and employee has recently been transformed into between customer and technology by Self Service Technology (SST) requiring direct interaction with customers. In this context, self service technology such as unmanned ordering system installed at the store is actively introduced at the work place to reduce labor costs by food and retail company and the research for self-service technology which is rapidly replacing existing face-to-face service is needed. As the growth speed of SST is rapid, many researchers have studied the characteristics of SST, in every sector of business worldwide. Among the characteristics, attributes, Self Service Technology Quality (SSTQUAL) to evaluate SST is important because it may cause the customer's behavior. Thus, this research focuses on the effects of SSTQUAL on SST Satisfaction and SST continuance usage intention. This research suggests the guidelines for how Restaurant Company should prepare SST and build their customer satisfaction and continuance usage that increase the sales. Research design, data and methodology: This study tests the structural relationship between SSTQUAL of unmanned ordering system, SST satisfaction and SST continuance usage. SSTQUAL divided into four sub-dimensions and two categories, cognitive service attributes (Convenience, Functionality) and affective service attributes (Enjoyment, Assurance). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 524 customers experiencing SST and were analyzed through SPSS 25.0 and SmartPLS 3.0 statistical package program. Results: The findings of this research are as follows. First, all SSTQUAL have significant positive impacts on SST satisfaction. Second, SST satisfaction has significant positive impact on SST continuance intention. Third, cognitive service attributes and affective service attributes had wealth of explanation of service attribute more than a single dimension. Conclusions: The implications of this study are as follows. Overall, Restaurant Company should manage SSTQUAL consisting of not only cognitive service attributes (Convenience, Functionality) but also affective service attributes (Enjoyment, Assurance) to satisfy customers basically regardless of the type of restaurant.

• 한국프랜차이즈경영연구
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• 제6권1호
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• pp.21-41
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• 2015

The purpose of the study is to review the real situations of the income-gap between urban and rural areas which is focused on as one of the biggest issues revealed in the process of Chinese economic development and to find out which factors will alleviate or deteriorate such income-gap, also to find out such factors will effect differently on the regional characteristics. To analyze it, six factors such as industrialization-ratio, urbanization-ratio, tertiary industry-ratio, the level of both governmental educational support and agricultural support, and Chinese dual-economic structure are considered as explanatory variables, and OLS regression analysis was implemented to the factor data for the period of 1986-2007 about Chinese 31 districts(castles and cities). The results of the analysis show that both industrialization factors and urbanization factors affect significantly to alleviate income-gap between urban and rural areas, and as predicted, they also shows that dual-economic structure between urban and rural areas is the most biggest factors to enlarge the above mentioned income-gap. However, in accordance to the different level of economic development in eastern, central, and western districts the study shows that such factors will affect them differently respectively. The contents are as follows; In eastern district governmental educational support factor will affect the most great influence to alleviate the income-gap, in central district industrialization factor will affect the most great influence to alleviate the gap, and western district governmental agricultural support factor will affect the most great influence to alleviate the gap. Therefore, in solving the issue of income-gap between urban and rural areas in China we recommend that it is necessary for more differential policy in considering regional characteristics than unilateral policy to Chinese whole areas.

• 한국프랜차이즈경영연구
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• 제2권2호
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• pp.134-149
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• 2011

최근 들어 기업의 사회적 책임(CSR)에 관한 기업과 학자들의 관심이 갈수록 증대하고 있다. 기업의 사회적 책임의 속성 중 일반적으로 기업의 역할론을 집중적으로 조명하고 있다. 더욱이 국제표준화기구(ISO)가 기업의 실제적 규범으로ISO900, ISO1400을 지정한 후, 2010년 11월 ISO가 ISO26000을 기업의 사회적 책임의 새로운 가이드라인으로 선언하면서 그 중요성이 훨씬 증대되었다. 경제전환시대에 이르러, 중국에서도 기업의 사회적 책임에 관한 중요성이 날로 증가하고 있다. 2011년 중국사회과학원의 '중국기업의 사회책임에 관한 보고'에 의하면, 중국기업의 사회책임수준은 초기단계로서, 아직까지 낮은 수준에 머무르고 있다. 특히 베이징은 중국의 수도로서 정치, 문화, 국제, 중국내 교류 중심지로서, 중국에서 가장 큰 소매시장이 형성되었고, 세계 10대 소비도시로 소매기업이 꾸준히 발전하고 있다. 그러나 아직까지 베이징 소매기업에 대한 기업의 사회적 책임에 관한 관리모형에 대한 연구가 부족한 현실이다. 본 논문은 중국 및 베이징의 소매기업의 사회적책임에 관한 관리현황을 파악하였다. 그리고 정부주도하의 베이징의 소매기업의 사회적 책임 관리모형을 4개 측면에서 수립하였다. 또한 기업이 계속적인 경쟁력을 유지하기 위해 소매기업의 사회적 책임을 수행할 수 있도록 5가지 시행방안을 제안하였다.

• 한국전자통신학회논문지
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• 제7권2호
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• pp.357-364
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• 2012

본 연구는 고객이 부동산중개서비스 품질요인을 어떻게 평가하며, 중요한 품질요인으로 선호하는지에 관해 연구한 내용이다. 부동산중개서비스 품질요인으로 중개업자의 전문지식, 중개업자의 영업능력, 중개업자의 책임의식, 중개사무소의 입지, 프랜차이즈 가맹여부를 선정하였다. 연구결과를 살펴보면, 고객들은 다섯 가지 부동산중개서비스 품질요인 중 중개업자의 책임의식을 가장 중요한 품질요인으로 선호하는 것으로 분석되었으며, 그 다음으로 중개업자의 전문지식, 중개업자의 영업능력, 중개사무소의 입지, 프랜차이즈 가맹여부 순으로 분석되었다. 본 연구의 결과에서 보듯 중개업자는 중개업자로서의 책임의식과 전문지식을 향상시키는 데 노력해야 하며, 친절한 서비스와 적극적 중개행위로 영업능력을 향상시켜야 할 것이다. 중개사무소의 입지는 지속적인 홍보가 중요하다고 보여 지며, 프랜차이즈 가맹업소의 효율적인 활용을 위해서는 인터넷 정보망의 개선이 필요하다고 보여 진다. 본 논문은 부동산중개 계약을 경험한 고객들이 어떤 서비스를 필요로 하는지를 알아보기 위해 직접 면담을 통해 얻은 자료를 실증적으로 분석한 결과이다. 따라서 국토해양부의 업무관련부서와 중개협회에서는 본 자료를 참고하여 대책을 강구하는데 조금이나마 기여하였으면 한다. 아울러 중개업계와 중개업자들 스스로 경쟁에 치우쳐 한 치 앞만 보지 말고 중개업의 발전을 위해 지속적으로 노력하여야 할 것이다.

• 한국유통학회지:유통연구
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• 제13권2호
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• pp.1-27
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• 2008

프랜차이즈업체와 같은 비대칭적인 의존구조 하에서 의존성이 높은 경로구성원은 전적으로 거래 상대방의 행위에 의존할 수 밖에 없으며, 따라서 상호 Win-Win 체제 구축을 위해서는 파트너간 신뢰와 결속을 증가시켜 관계의 질을 향상시킴으로써 거래구성원간 장기적인 협력 관계를 지속시켜야 한다. 프랜차이즈에서 본사와 가맹점간의 관계의 질을 높이기 위해서는 우선 힘의 우위가 큰 본사의 공정성에 대한 가맹점의 지각을 높일 필요가 있다. 본 연구는 이러한 취지에서 기본 가설모형과 비교가설모형을 설정하여 힘의 불균형을 특징으로 하는 프랜차이즈 본부와 프랜차이즈 가맹점간 계약관계에서 가맹점이 바라는 본부의 행동이 가맹점의 태도와 행동에 미치는 영향을 알아보았다. 이러한 연구배경 하에 연구 대상인 외식업 프랜차이즈업체의 가맹점 점장을 대상으로 설문조사를 실시하였으며, 주요한 연구결과는 다음과 같다. 첫째, 프랜차이즈 본사와 가맹점간의 관계규범 차원 중에서 단결규범과 상호성이 분배공정성과 절차공정성에 긍정적 영향을 미치는 반면, 유연성은 부정적 영향을 미치는 것을 알 수 있었고, 둘째는 분배공정성은 계산적 결속과 경제적 결속에 모두 긍정적인 영향을 미치는 반면 절차공정성은 사회적 결속에는 유의한 영향을 미쳤지만 경제적 결속에는 유의한 영향을 미치지 못하여 관계 결속에 있어서 분배공정성이 더욱 중요한 요소임을 알 수 있었다. 하지만 절차공정성은 분배공정성 혹은 사회적 결속을 통하여 경제적 결속에 간접적인 효과를 나타내었다.

• 문화기술의 융합
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• 제9권1호
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• pp.635-648
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• 2023

현재 코로나 19로 인한 사회적 거리 두기 상황에서 프렌차이즈 미용실보다 더 안전한 1인 미용실의 이용이 다시금 부상하고 있다. 1인 미용실은 높은 가격에도 개인 맞춤 서비스를 제공함으로 프렌차이즈 미용실보다 서비스 측면이 강하게 요구되는 업종이라 할 수 있다. 이러한 다른 특징에도 불구하고 기존의 많은 미용실 서비스 관련 연구들이 프렌차이즈 미용실에 집중되어 있다. 따라서 본 연구는 서비스 품질이 강하게 요구되는 1인 미용실의 서비스 품질이 고객의 만족과 불만족 공존성을 통해 행동 의도에 어떠한 영향을 미치는지 알아보고자 하는 목적을 가지고 실증분석을 통해 연구되었다. 본 연구 결과로 1인 미용실에서 소비자의 즐거움이 재방문의사를 가장 높이는 것으로 나타났다. 이러한 즐거움은 미용실의 외관보다는 헤어 디자이너의 전문성은 물론 소비자에 반응하고 공감하는 것이 중요하다는 것을 보여줬다. 본 연구를 통해 1인 미용실이 가지는 특징을 살펴보았고 유의미한 결과를 발견할 수 있었다.