• 한국조리학회지
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• 제18권3호
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• pp.121-136
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• 2012

본 연구는 외식서비스품질과 고객가치, 고객만족, 충성도 사이의 구조적 관계를 살펴보고자 하였다. 또한, 그 구조적 관계에서 고객가치의 매개역할을 살펴보고자 하였다. 본 연구의 목적을 달성하기위해 대구지역의 한식당, 패스트푸드, 피자레스토랑, 패밀리레스토랑을 이용해 본 경험이 있는 20-30대 소비자를 대상으로 할당표본추출을 시도하였다. 조사는 2010년 5월 20일-6월 20일까지 1개월간 진행되었고, 459부가 최종분석에 사용되었으며, IBM SPSS 19.0과 IBM AMOS 19.0을 사용하여 최종분석 하였다. 분석결과 접점서비스와 음식품질과 같은 외식서비스품질 요소가 고객가치, 고객만족에 유의한 영향을 미치는 것으로 나타났고, 고객가치는 고객만족과 충성도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족은 충성도에 유의한 영향을 미치는 것으로 나타났다. 아울러 접점서비스와 음식품질이 고객만족과 충성도에 미치는 영향에 고객가치의 매개역할은 유의한 것으로 나타났다.

• 패션비즈니스
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• 제6권5호
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• pp.136-150
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• 2002

In this study, we proposed a method to be standing customers as the supporting system for the improvement of fashion garment industry which was the marginal growth getting into full maturity of market. As for the customer creation method of Fashion garment company is developing a marketing program to be standing customer as customer scoring to estimate a existing customer‘s buying power, and figure out minimum fixed sales of company to use a future purchasing predict. This study was a result of data from total sixty thousands data to be created for the 11 months from september. 2000 to July. 2001. The data is part of which the company leading the Korean fashion garment industry has a lot of a customer purchasing history data. But this study used only 48,845 refined purchased data to discriminate from sixty thousands data and 21,496 customer case with the exception of overlapping purchased data among of those. The software used to handle sixty thousands data was SAS e-miner. As the analysis process is put in to operation the analysis of the purchasing customer’s profile firstly, and the second come into basket analysis to consider the buying associations for Association goods, the third estimate the customer grade of Customer loyalty by 3 ways of logit regression analysis, decision tree, Artificial Neural Network. The result suggested a method to be estimate the customer loyalty as 3 independent variables, 2 coefficients. The 3 independent variables are total purchasing amount, purchasing items per one purchase, payment amount by one purchasing item. The 2 coefficients are royal and normal for customer segmentation. The result was that this model use a logit regression analysis was valid as the method to be estimate the customer loyalty.

• 대한지역사회영양학회지
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• 제9권6호
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• pp.734-741
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• 2004

The purposes of this study were 1) to understand customers' expectations and satisfaction on menus in family restaurants, 2) to compare customer satisfaction and brand image for positioning new menus, and 3) to analyze customer satisfaction and loyalty to each menu. From May 8th to 28th, 2004, a total of 3,594 membership customers responded to the email survey. Statistical analyses such as t-test, ANOVA and Pearson Correlation were performed using SPSS 12.0. The results of this study consist of four major parts: general findings, customer expectation analysis, new menu positioning and customer satisfaction analysis. The customer expectation analysis discovered that taste was the most expected attribute in menus of family restaurants, followed by quantity, appearance and price. Statistically different expectations existed among different customer groups categorized by their general characteristics including demographics. Also, high correlations existed among the expectations over all the attributes: food quality, shape, quantity and price of food. Over all the attributes, customer expectation was higher than customer satisfaction. Thus, a discrepancy existed between expectation and satisfaction. Positioning of new menus was determined by brand image and customer satisfaction. Lastly, the customer satisfaction analysis revealed that customers in different gender and age have different satisfaction. In addition, high correlation existed between satisfaction and loyalty on new menus of a family restaurant. In consequence, the research findings suggest managers should understand customer expectation and satisfaction and reposition their menus regularly by menu engineering.

• 산학경영연구
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• 제17권2호
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• pp.131-159
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• 2004

산업에서 서비스 상품의 중요성과 함께 지각된 서비스품질에 관한 연구가 많이 이루어지고 있지만 지각된 서비스 품질의 유형을 구분하고 이들 유형이 상표태도나 고객충성도에 미치는 영향에 대해서는 연구가 부족한 실정이다. 본 연구는 기존 연구방법과 달리 지각된 서비스 품질을 상호작용품질과 결과품질로 구분하고 이들 지각된 서비스 품질이 고객만족, 상표태도, 고객충성토의 관계 속에서 어떤 영향을 미치는 지를 구조방정식을 이용해서 분석을 실시하였다. 분석결과 상호작용품질과 결과품질은 모두 만족에 영향을 미치나 상표태도에는 결과품질과 고객만족이 영향을 미칠 뿐 상호작용 품질을 영향을 미치지 않는 것으로 나타났다. 그리고 고객충성도에는 전반적인 고객만족만이 유의한 영향을 미치는 것으로 나타났다. 이러한 연구결과는 이동통신 서비스의 경우 결과품질이 고객만족과 고객충성도에 매우 중요하며 특히 고객만족이 고객충성도에 직접영향을 미치므로 결과품질을 통한 고객만족 관리가 중요하다는 점을 시사한다.

• 한국산학경영학회:학술대회논문집
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• 한국산학경영학회 2006년도 춘계학술발표대회 발표논문집
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• pp.21-32
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• 2006

본 연구는 호텔종사원의 친절행동과 고객의 사전지식의 고객만족 및 충성도 간의 인과관계를 실증분석을 통하여 밝히는 것으로 분석결과를 보면 호텔종사원의 친절행동이 고객만족에 영향을 미치고 있는 것을 확인하였으며, 고객의 사전지식은 고객만족에 제한적으로 영향을 미치는 것으로 확인되었다. 또한 고객만족과 고객충성 도와 관련하여 타인추천과 재구매의도에 영향을 미치는 것으로 확인되었다. 이 같은 결과는 호텔기업이 충성고객을 확보하기 위해서 종사원의 친절행동 측면에 대한 지속적인 관심과 교육훈련으로 고객과의 관계를 다지는 데에 집중해야할 필요성이 충분함이 실증분석을 통하여 확인된 점이다. 또한 호텔이 중성고객을 유치하기 위해서 고객접점에서 호텔종사원이 제공하는 양질의 서비스의 중요성을 인식하는 것이 필요함을 입증한 것이다.

• 한국조리학회지
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• 제22권6호
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• pp.120-131
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• 2016

The purpose of this study was to examine the structural relationship between customers' perception of authenticity, justice, customer commitment, and customer behavior in franchise coffee shops. To test the hypotheses of the study, a total of 428 customers in Korea were considered in an empirical analysis using a two-step structural equation model (SEM) approach. In particular, employees' authenticity had relatively great influence on customers' continuous and affective commitment and their justice had greater influence on customers' normative commitment. Also, customers' continuous commitment, normative commitment, and affective commitment significantly influence customer participation behavior, while normative commitment and affective commitment have a significant effect customer citizenship behavior. Research thus far divided justice and authenticity into separate concepts and examined relation with customer commitment or behaviors but the present study put cognitive process of justice and emotional process of authenticity on the same line and evaluated their different influence on customer commitment and behaviors, thereby verifying that not justice perceived by customers induced desirable customer behaviors but authenticity they felt with their heart played a more superior role in customer commitment or behaviors. This means that authentic services rather than justice induce customers' positive behaviors.

• 한국조리학회지
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• 제6권2호
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.203-218
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• 1999

Customer-Orientation can be referred to as the concept of creating and maintaining a superior value within the market by responding to the 'wants of the customer' in regards to the Hotel. In other words, customer-orienated hotel is forcasting a customer' response to being different from other competitors, competing with others, and winning in the market. Therefore, hotels exert their efforts in various customer-oriented activities which may result in customer satisfaction. The pruposes of this study are to find out various significant factors impinging on customer-orientation and service image in hotels. For these purposes, two hypothesis were established, and the samples of this study were 15 hotels in Pusan, KyeongJu. The verification of the proposed hypothesis showed the following results: First, service quality and customer-orientation were found to be significantly related. In detail, the employees of hotel were shown to be affected in sales management, human relationship and service quality. Second, customer-orientation and service image were found to be significantly related. namely, the customer-orientation of hotel' employee were found to be significantly related with hotel service image. The research results and suggestions of this study are as follows: First, it is necessary that provide better service/product to satisfy the customers. Second, it is necessary that the employees of tourist hotel try to resolve the complaint of customers. Third, it is necessary that the employees of hotel try to improve the image as good service.

• 보건의료산업학회지
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• 제13권2호
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• pp.27-38
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• 2019

Objectives: The purpose of this study was to investigate the relationship between medical service quality, emotional attachment, customer satisfaction, and customer behavioral intention of small and medium hospitals. Methods: 228 patients who have used small and medium hospitals' medical services were selected. The analysis methods used were confirmatory factor analysis, validation of discrimination, path analysis, and bootstrapping using SPSS 23 and AMOS 23. Results: As a result of the hypothesis test, reliability, responsiveness, and assurance were found to have a positive (+) influence on emotional attachment and customer satisfaction, while empathy had a positive (+) influence on emotional attachment only. Emotional attachment had a positive (+) influence on customer satisfaction and behavioral intention, and customer satisfaction had a positive (+) influence on behavioral intention. Conclusions: Medical service providers in small and medium hospitals should recognize that increasing customer satisfaction based on emotional attachment is a pathway to customer acquisition and, ultimately, a way to promote effective management.

• 한국식생활문화학회지
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• 제27권3호
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• pp.285-293
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• 2012

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.