• 한국식생활문화학회지
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• 제23권5호
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• pp.605-615
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• 2008

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제18권4호
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• pp.1101-1121
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• 2024

Thorough understanding of user demands and formulation of product development strategies are crucial in product design, and can effectively stimulate consumer behavior. Scientific categorization and classification of demands contribute to accurate design development, design efficiency, and success rates. In recent years, e-commerce has become important consumption platforms for smart wearable products. However, there are few studies on product design and development among those related to promoting platform product services and sales. Meanwhile, design strategies focusing on real consumer needs are scarce among smart wearable product design studies. Therefore, an empirical consumer demand analysis method is proposed and design development strategies are formulated based on a categorized interpretation of demands. Using representative smart bracelets from wearable smart products as a case, this paper classifies consumer demands with three methods: big data semantic analysis, KANO model analysis, and satisfaction analysis. The results reveal that analysis methods proposed herein can effectively classify consumer demands and confirm that differences in consumer demand categories have varying impacts on consumer behavior. On this basis, corresponding design strategies are proposed based on four categories of consumer demands, aiming to make product design the leading factor and promote consumer behavior on e-commerce platforms. This research further enriches demand research on smart wearable products on e-commerce platforms, and optimizes products from a design perspective, thereby promoting consumption. In future research, different data analysis methods will be tried to compare and analyze changes in consumer demands and influencing factors, thus improving research on impact factors of product design in e-commerce.

• 서비스연구
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• 제13권1호
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• pp.159-175
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• 2023

대량 생산은 오랫동안 다양한 제품 생산방법으로서 기업의 전략을 수립하는 데 있어 가장 중요한 생산 패러다임이었다. 하지만 기업의 경쟁 환경과 소비자의 요구가 다양화함에 따라 이제는 대량 생산이 가장 중요한 패러다임이 될 수 없다. 특히 소비자들의 요구사항은 더욱 다양해지며, 빠르게 변화하여 기업들은 소비자들의요구에 대응하기 힘들어 지고 있다. 대량 맞춤(Mass Customization)은 이런 흐름을 반영하여 가장 주목 받는 패러다임으로서 대량 맞춤은 고객의 요구에 맞춘 다양한 제품을 저렴한 비용으로 생산해 내는 것이 목적이다. 본 연구에서는 프로덕트 아키텍처 시스템(Product Architecture System)의 이론과 개념을 활용하여 대량 맞춤형 서비스를 실현하는 방법을 구체화하였고 이를 캠핑카의 내부 퍼니처 모델 중심으로 사례 연구하였다. 특히 기존에 기업에서 생산성을 중심으로 제품 플랫폼(Product Platform)과 모듈(Module)을 개발하던 것과는 달리, 소비자의 요구사항을 최우선으로 반영하여 제품 플랫폼(Product Platform)과 모듈(Module)을 개발하고 구성하는 방법을 제시하였고, 그 효용성에 대해 고찰하였다. 연구 결과로는 프로덕트 아키텍처 시스템의 내부 요인을 통해 디자인하고 외부 요인으로 결과물의 효과성을 검증하여 교체성, 재활용성, 라인업, 충전성 등에서 효과적임을 확인할 수 있었다. 추후 프로덕트 아키텍처 시스템을 활용한 디자인 프로세스를 통해 추가적인 실증연구로 이어지길 기대한다.

• 유통과학연구
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• 제13권9호
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• pp.71-79
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• 2015

Purpose - The purpose of this paper is to find out the effect of changes in the differentiated "servicescape" on the business performance in the hair salon industry using a case study. For this, we selected hair salon M located in Suwon. The shop is innovatively different from existing shops in terms of spatial layout and functionality. We conducted in-depth research, beginning with the launch of the shop concept through investment and ongoing stable sales. Research design, data, and methodology - The M hair salon is a start up shop providing a differentiated servicescape (physical environment where the service takes place) located in Suwon, Yeongtong-gu. We conducted research to investigate how spatial layout and functionality of the servicescape impact customers' perceived quality. The interview period and case analysis was May 2014 through March 2015, covering 11 months. To conduct the case analysis, we analyzed the spatial layout and functionality of existing shops and interviewed customers and experts about the difference between hair salon M and existing shops. Results - Our results found clues to the positive effect of spatial layout and functionality among servicescape factors on perceived service quality at the salon. The shop showed a fast payback of the principal investment, growth potential in contrast to competitors near the salon, and 45 percent returning customers. The problem with the spatial layout at existing shops was that customers were aware of the way other people were looking at them, since viewing angles overlapped, therefore there was a limitation to the relationship intensity with an exclusive hair designer. In contrast, the layout of the stands at the M salon kept the number of dressing stands limited to maximize the customer's emotional response. Additionally, because of the new layout of dressing stands hiding other customer voices and appearance in the salon, customers perceived their service space as independent. Therefore, they did not have to focus on their personal emotional response, which was one of the advantages of the new layout. Conclusions - This study conducted case study analysis by offering a new perspective focusing on spatial layout, previously not considered as an independent variable of quality evaluations and customer satisfaction in existing literature on hair salon management. Therefore, this study contributes to the field by offering an opportunity to discover the causal relationships between the overlooked physical environment and a customer's perceived quality. However, a process objectifying the results of the study through empirical analysis and hypotheses is needed to overcome the limitations of the case study approach and generalize the results. Moreover, it would be beneficial to conduct further empirical study of the relationship between the spatial layout provided in the case and a customer's emotional response and change in mood. In addition, an analysis is needed regarding how customers feel about the factors using the Kano Model. These suggestions would be considered in further study.

• Journal of Gastric Cancer
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• 제18권2호
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• pp.134-141
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• 2018

Purpose: Postoperative pancreatic fistula is a serious and fatal complication of gastrectomy for gastric cancer. Blunt trauma to the parenchyma of the pancreas can result from an assistant's forceps compressing and retracting the pancreas, which in turn may result in pancreatic juice leakage. However, no published studies have focused on blunt trauma to the pancreas during laparoscopic surgery. Our aim was to investigate the relationship between compression of the pancreas and pancreatic juice leakage in a swine model. Materials and Methods: Three female pigs were used in this study. The pancreas was gently compressed dorsally for 15 minutes laparoscopically with gauze grasped with forceps. Pancreatic juice leakage was visualized by fluorescence imaging after topical administration of chymotrypsin-activatable fluorophore in real time. Amylase concentrations in ascites collected at specified times was measured. In addition, pancreatic tissue was fixed with formalin, and the histology of the compressed sites was evaluated. Results: Fluorescence imaging enabled visualization of pancreatic juice leaking into ascites around the pancreas. Median concentrations of pancreatic amylase in ascites increased from 46 U/L preoperatively to 12,509 U/L 4 hours after compression. Histological examination of tissues obtained 4 hours after compression revealed necrotic pancreatic acinar cells extending from the surface to deep within the pancreas and infiltration of inflammatory cells. Conclusions: Pancreatic compression by the assistant's forceps can contribute to pancreatic juice leakage. These findings will help to improve the procedure for lymph node dissection around the pancreas during laparoscopic gastrectomy.