• 동아시아경상학회지
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• 제5권4호
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• pp.67-74
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• 2017

Purpose - The main purpose of this study is to contribute to the elevation of producers' production at various levels by proposing the creation of producer improvement indexes that can be used for the successful 6th industrialization of Korean agribusiness based on the Kano model and has synergistic effects on the development of the 6th industry through scientific researches. Research design, data, methodology - To this end, this study derived better and worse index from the same estimation of Timko's customer satisfaction index as in the evaluation charts used in previous researches and theoretical studies on the Kano model. Results - In this paper, we suggested that the formula for producing PSCI Index be applied to yield the producer improvement index in the 6th industry, in order to draw SIPPI. Conclusions - If this suggestion is realized, then a lot of researchers will be supported to more systematically study producers, and it is expected to contribute to the development of the 1th industry, a basis for the successful 6th industry. Moreover, the central government and municipalities are expected to provide a variety of clues for applying various policies for successful agribusiness.

• 한국산학기술학회논문지
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• 제20권10호
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• pp.54-61
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• 2019

본 연구는 국가 관세행정 종합정보 시스템인 UNI-PASS의 서비스품질을 평가함에 있어 Kano모형과 Timko의 BW계수, Tontini et al.의 개선갭분석(IGA)을 적용하여 전자통관서비스(UNI-PASS) 품질속성들을 비교 검토하고, 전자통관서비스 이용 고객들의 만족도를 높이기 위해서는 어떠한 품질 속성에 집중해서 서비스 품질을 제고해야 하는지를 규명하였다. 분석결과, 전자통관서비스 품질 속성의 분류에서는 Kano, Timko, IGA모형 모두가 공통된 4가지 품질속성인 매력적품질, 일원적품질, 당연적품질, 무관심품질로 분류되었다. Kano-IGA 통합접근법을 이용한 결과에서 일원론품질의 경우 개선이 시급한 1사분면 영역에 포함되었고, 당연적품질은 중점적인 유지관리가 필요한 영역인 2사분면에 포함되었다. 무관심품질은 Care free 영역인 3사분면에 그리고 매력적품질은 경쟁우위 영역에 해당하는 4사분면에 포함되었다. 본 연구는 선행연구와는 달리 전자통관서비스 품질속성을 일원론적 관점이 아닌 이원론적 시각에서 Kano모형에 의거 서비스품질 속성을 분류하였고, 더불어 Kano, Timko, 개선갭분석(IGA)을 종합적으로 적용하여 각각의 품질속성의 분류결과가 일치하는지와 영역별 개선우선순위와 영역내 개선 우선순위를 검토하였다는 점에서 의의가 있다. 그러나 실증분석에 사용된 표본의 업종이 일부 특정 업종(일반기계 및 장비류, 전기전자제품류)에 편중되어 있다는 점에서 연구결과를 일반화하는 데는 조심스런 해석이 요구된다. 향후 연구에서는 산업별, 업종별 비교분석이나 기업의 규모나 사용기간을 중심으로 분석해 보는 것도 의미가 있을 것이다. 그리고 설문문항의 측정척도는 리커트 5점 척도 보다는 7점 척도를 사용하여 판별력을 높이는 것도 바람직 할 것으로 사료된다.

• 서비스연구
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• 제11권2호
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• pp.95-105
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• 2021

본 연구는 KSC(kano, Score Model, Concept Position)평가방법을 활용하여 제공할 서비스디자인 만족도에 대한 정확도를 높이는 것이 연구의 목적으로 부산지역을 중심으로 6개 지점을 운영하고 있는 P사 헬스장을 중심으로 건강한 뉴실버세대를 위한 다양한 헬스장 서비스모델을 제시하여 사례연구를 진행하였다. 더블다이어몬드(Double Diamond)방법을 활용하여 P사의 5개 지점 중 연산점을 중심으로 사례연구를 진행하였는데 이는 연산점을 중심으로 노인을 위한 다양한 여가생활 인프라가 잘 구축 되어 있었기 때문이다. 본 연구를 통하여 고객에 대한 다양한 인사이트(Insight)를 추출하였고 발굴한 인사이트(Insight)를 기반으로 관리자와 트레이너의 관점에서 서비스디자인 모델을 최종적으로 9가지 도출하였다. 최종적으로 도출한 9가지 모델을 기반으로 카노(Kano)만족도 평가, 스코어모델(Concept Score), 콘셉트포지션(Concept Position)평가를 통하여 9가지 제시한 안들 중 3, 6번을 제외한 모든 안들이 유효하다는 것을 알 수 있었고 최종적으로 투자비용과 효과성으로 구분하여 실행 로드맵을 제안하였다.

• 한국식생활문화학회지
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• 제34권3호
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• 한국의류산업학회지
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• 제18권1호
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• pp.103-112
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• 2016

This research was designed to figure out the perception and attitude of university students toward urban outdoor wear and to provide the guidelines for product quality improvement using Kano model. A total of 270 responses were analyzed by SPSS 20.0 through frequency and factor analysis. Respondents' levels for outdoor activity & outdoor products possession being still low, steady growth in urban outdoor wear market is expected. A total of eight quality factors were identified through factor analysis; suitability, production quality, functionality, ease of care, fabric performance, portability, fashionability, and symbolism. Based on Kano model, quality factors of urban outdoor wear were categorized into three groups: one-dimensional; indifferent; and must-be quality factor. It was found that consumers were satisfied with urban outdoor wear only when it meets the needs for suitability for body types and ease of care, meaning that manufactures should be cautious not to lose these features. Being must-be quality factor, production quality(form stability, quality of subsidiary materials), and fabric performance such as colorfastness should be basically satisfied. The relative importance of each quality feature on satisfaction/dissatisfaction was investigated using CSC(customer satisfaction coefficient). Based on the CSC, every item was classified again. Attractive quality features with large CSC were shown in suitability factor. Must-be quality features with small CSC were mainly shown in functionality and fabric performance factors. These findings imply that manufactures of urban outdoor wear should not only maintain the production quality but also focus on suitability features to differentiate their product with previous products.

• 한국병원경영학회지
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• 제14권4호
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• pp.88-102
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• 2009

This study aims at providing necessary informations to decide what services would be conducted preferentially in the hospital by limited resources. So this study revalued the customer's perception about the qualities of the hospital services by the Kano Model and examined the customer satisfaction coefficients suggested by Timko. The researcher conducted a survey from the patients of the 4 university hospitals in Incheon and southern Gyeonggi Province In 2008. The results of this study can be summarized as follows; It was found that the total 31 items are could be classified into 7 attractive quality elements, 22 one-dimensional quality elements and 2 indifferent quality elements, while the natural quality element wasn't found. The highest score element of the customer's satisfaction coefficients was identified as easy parking(0.69) and the lowest score item was the offer of the hospital newsletter and information about medical care(0.47). When the hospital service was not sufficient to the customer, the highest score element of the customer's dissatisfaction coefficients was proved the convenient ward and facilities(-0.75) and the lowest score item was the buses running to the entrance of the hospital(-0.32). Also it was found that the attractive quality elements appraised by the preceding study were revalued the one-dimensional quality elements. The reason was because the customer's expectation on the services was changed high, as time went by.

• 대한안전경영과학회지
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• 제19권4호
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• pp.221-230
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• 2017

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid methods for them are necessary more. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. To measure service quality accurately, this researcher collected and analyzed data by survey for customers who are customers of logistics services, grasped potential satisfaction standard(P) by 5 point Likert scale and one survey for accurate classification of quality attributes through weighted customer satisfaction coefficient changing quality attributes by developing the study on Kano model and Timko's customer satisfaction coefficient, and suggested Potential Customer Satisfaction Improvement index(PCSI) for examining the improvement of customer satisfaction so as to utilize them as an index of differentiated and concrete measurement of service quality.

• 경영과정보연구
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• 제35권3호
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• pp.249-272
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• 2016

오늘날 서비스기업에서는 다양한 방법을 통하여 고객 만족을 개선하려고 노력하고 있지만 큰 실효성을 보여주고 있지 않다. 본 연구는 품질차원의 이원적 측면을 바탕으로 하여 고객접촉정도에 따른 4가지 산업군을 연구대상(호텔 수리 교육 의료서비스)으로 선정하여 산업별로 품질의 이원적 측면을 비교 측정한 후, 이에 대한 개선 방안을 제시하는 것이다. 따라서 본 연구의 목적은 첫째, Schmenner의 서비스 프로세스 매트릭스를 기준으로 고객접촉정도에 따라 서비스산업을 선정하고 SERVQUAL을 이용하여 고객들이 원하는 요인에 대해 알아보고 Kano모형을 적용해 이를 서비스품질의 유형으로 구분하고, 둘째, Timko의 고객만족계수와 잠재적 고객만족 개선지수(PCSI Index)를 이용하여 각 산업별 우선고려사항을 도출하고 이를 비교하여 고객만족을 높일 수 있는 방안을 제시하는 것이다. 본 연구의 결과, 우선 첫째, 4가지 서비스산업에서 공통적으로 '현대적 외관/시설'이 모두 매력적 품질로 분류되었으며 고객만족계수 역시 모두 높게 나타났다. 이는 서비스산업에서 유형성 측면이 고객들의 서비스 품질 평가기준에서 매우 높은 중요도를 갖고 있다는 것으로 해석할 수 있다. 둘째, 수리서비스를 제외한 3가지 서비스산업에서는 고객의 입장을 이해하고 이를 해결하고자 하는 유연성을 갖는 공감성 측면의 개선으로 인하여 고객만족도를 향상 시킬 수 있다는 것을 시사하고 있다. 셋째, 이 4가지 서비스산업에서 공통적인 부분은 모두 공감성 측면에 대하여 매력적 품질속성으로 분류가 되었지만 현재의 만족도는 고객의 기대수준에 미치지 못하였기에 본 공감성 측면에 대한 개선이 우선적으로 이루어져야 한다는 것을 확인할 수 있었다.

• 품질경영학회지
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• 제41권2호
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• pp.221-232
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• 2013

Purpose: This paper examines risk factors which affect project success, and proposes a method utilizing the average potential satisfaction index(API) to evaluate how much the satisfaction level of the personnel involved in the project can change by reducing the risk. Methods: The current study derives 11 risk factors affecting project success from literature review and conducts survey of 253 subjects who have project work experience. A modified Kano's questionnaire using 5-point Likert-scale is applied to investigate the amount of satisfaction or dissatisfaction when the risk factors are reducted or not, respectively. Results: The respondents consider that the risk factors which include the three elements of project management(schedule, quality, cost) is more important than other risk factors related to the project environment, and technology and profitability. Conclusion: The average potential satisfaction index proposed in this study can measure the perception on the risk factors of the personnel involved in the project, since it has a strong correlation with the perceived importance by the respondents in this study.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.