• 한국주거학회:학술대회논문집
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• 한국주거학회 2006년도 추계학술발표대회 논문집
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• pp.196-201
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• 2006

Existing model houses have played an important role in allow the customers to choose apartment. As the information technology has been advanced (e.g. a high-speed internet available in unit), customers' personality and preference to the design of apartment and the purchasing pattern have been changed. Construction firms have introduced VR(Virtual Reality) model house (e.g. Quick Time Virtual Reality) to meet the customers' expectation and need. The reality-based QTVR model house does not provide enough quality to satisfy the customers' expectation. To complement the shortcoming of the QTVR model house, this study presents a web-based cyber model house developed by using Turntool and Javascript. The cyber model house allows to communicate between supplier and customer over the internet.

• 한국환경과학회지
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• 제23권2호
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• pp.171-180
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• 2014

This study provides the empirical results of the customers' necessity and intentions of purchasing weather index insurance using survey of asking the customers' recognition about weather insurance. In this article, we discovered that not only the customers' past experience of loss but also the extent of damage and the effects that change in weather would have on their firm are positively related to an intention to purchase weather index insurance. In addition, the level of premiums was significantly higher for the highly-intended group of willing to purchase weather index insurance than the comparison group.

• 한국조리학회지
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• 제22권6호
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• pp.105-113
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• 2016

This qualitative study identifies the perceptions of organic food from the top two largest demographic profiles in Malaysia, which are the Malay and Chinese consumers. A total of four factors have been identified in previous research which are the most influential factors in regards to organic food purchase intentions and are categorized thematically - (1) health consciousness, (2) taste, (3) willingness to pay, as well as (4) family and culture influences. The understanding of the preferences and influences is crucial for foodservice providers and/or operators to not only attract new individuals to try organic food but also to minimize the uncertainty that arises in the food industry and achieve higher goals by understanding customers' perceptions.

• 한국조리학회지
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• 제6권2호
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• pp.157-173
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• 2000

The purpose of this study is to identify important selection attributes for customers dining at family restaurants in Seoul, and the determinant and predicting factors in customers' intentions to return. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. The data were analyzed using factor and multiple regression analysis. A four-dimensional structure was established from 14 selection attributes. The results of the study indicated four dimensions that were significantly related to the likelihood of customers returning to the same restaurants, as follows: Food and Environment, Service and Courtesy, Price and value, and Location and promotion. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

• 한국조리학회지
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• 제12권2호
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• Communications for Statistical Applications and Methods
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• 제14권2호
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• pp.287-299
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• 2007

We consider a multiclass queue where queued customers are served in their order of arrival at a rate which depends on the customer type. By using the asymptotic results obtained by Dabrowski et al. (2006) we calculate the sharp asymptotics of the stationary distribution of the number of customers of each class in the system and the distribution of the number of customers of each class when the total number of customers reaches a high level before emptying. We also obtain a fast simulation algorithm to estimate the overflow probability and compare it with the general simulation and asymptotic results.

• 정보학연구
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• 제6권3호
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• pp.115-135
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• 2003

오늘날 국내 제조업은 상당히 어려운 환경에 취해 있다. 높은 임금과 물류비용의 과다, 임대료의 상승등 원가요인의 상승으로 인하여 경쟁력을 잃어가고 있는 환경 속에서 선진경영기법을 도입하여 원가를 절감시키고 고객과의 관계강화를 함으로써 기업의 지속적인 매출을 신장시키고 영업비용을 절감시킴으로써 기업의 경쟁력을 강화시켜야 한다. 이의 효율화를 위한 방법으로 CRM에 대하여 논의하여 보고자 한다.

• Communications for Statistical Applications and Methods
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• 제7권2호
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• pp.489-497
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• 2000

The M/M/1 queue with impatient customers is studied. Impatient customers wait for service only for limited time K/0 and leave the system if their services do not start during that time. Notice that in the analysis of virtual waiting time, the impatient customer can be considered as the customer who enters the system only when his/her waiting time does not exceed K. In this paper, we apply martingale methods to the virtual waiting time and obtain the expected period from origin to the point where the virtual waiting time crosses over K or reaches 0, and the variance of this period. With this results, we obtain the expected busy period of the queue, the distribution, expectation and variance of the number of times the virtual waiting time exceeding level K during a busy period, and the probability of there being no impatient customers in a busy period.

• Journal of applied mathematics & informatics
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• 제35권5_6호
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• pp.623-649
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• 2017

Retrial queues have been widely used to model the many practical situations arising from telephone systems, telecommunication networks and call centers. An approximation method for a simple Markovian retrial queue by reducing the two dimensional problem to one dimensional problem was presented by Fredericks and Reisner in 1979. The method seems to be a promising approach to approximate the retrial queues with complex structure, but the method has not been attracted a lot of attention for about thirty years. In this paper, we exposit the method in detail and show the usefulness of the method by presenting the recent results for approximating the retrial queues with complex structure such as multi-server retrial queues with phase type distribution of retrial time, impatient customers with general persistent function and/or multiclass customers, etc.

• Management Science and Financial Engineering
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• 제2권1호
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• pp.123-145
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• 1996

We consider a priority-based multiclass queue with probabilistic feed-back. There are J service stations. Each customer belongs to one of the several priority classes, and the customers of each class arrive at each station in a Poisson process. A single server serves queued customers on a priority basis with a nonpreemptive scheduling discipline. The customers who complete their services feed back to the system instantaneously and join one of the queues of the stations or depart from the system according to a given probability. In this paper, we propose a new method to simplify the analysis of these queueing systems. By the analysis of busy periods and regenerative processes, we clarify the underlying system structure, and systematically obtain the mean for the sojourn time, i.e., the time from the arrival to the departure from the system, of a customer at every station. The mean for the number of customers queued in each station at an arbitrary time is also obtained simultaneously.