• 경영과정보연구
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• 제23권
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• pp.25-40
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• 2007

In the highly competitive and divers world of financial market, customer is the single most important factor to company's survival. Especially, creating a relationship with valued customers is a key to success. CRM provides the mean to retain high value customers. It takes a prospect of what customers expect. Utilizing those knowledge can help the products and service meet the customers' needs, thereby maximizing customer satisfaction and company's profit. In this report, I am going to suggest a few ways to develop successful CRM in the life insurance industry. First, CRM should innovate the way of communication to keep pace with Web 2.0 era. In other words, the customer's needs should be caught by real-time communication than traditional off-line market research. Thus, the functionality and specification of products can be decided by customer's direct choice so that the customers are able to purchase the understanding and experience of the products. Second, CRM project should consider whether the initial strategy plan can promise the stable growth of customer at the first step. When planning strategy, the project needs to identify what customer wants and how to fulfill the needs with stable growth of the customer. In addition, the CRM should be developed by realizing that customer centric benefits ultimately guarantee the growth of the organization. Third, CRM systems should enhance the organization's ability to take the customer's insight in a 360 degree view and to capture the voice of the customer directly. In order to develop the best matched product package, more precise customer segmentation should be ahead of market segmentation strategy. Forth, the biggest reward from CRM will be a customer royalty program. Many successful banks are already planning and practicing customer royalty strategy. A comprehensive analysis of customers and their behavior allow organization to identify high value potential customers' needs and determine a strategy required to meet those needs. Even life insurance companies such as Prudential Korea are developing products designed for royal customers. Fifth, understanding and managing the experience of customer called Customer Experience Management also can increase customer satisfaction. Measuring only customers' experience and adapting it to marketing strategy make products position in the gap between the customers' expectation and experience not required by market. A key component of CEM is its application across all organizational functions. At last, the direction of change and development of CRM can be defined from the conceptualization of information technology represented by Ubiquitous and Web 2.0. Instead of just managing customer information, companies should take the initiative in personalized system with customer oriented strategy. Furthermore, with the regular communication between CRM stakeholders (Sales-Marketing-IT), customer's demand should be directly reflected to enterprise strategy in real time.

• 한국가금학회지
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• 제11권1호
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• pp.33-39
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• 1984

The pattern of economic integration in the broiler industry can be grouped into three categories; 1) non-integration, 2) quasi-integration and 3) complete-integration. It is general to see that the non-integration is quite common under the market conditions of perfect competition, whereas the complete integration is more preferable in the imperfect competition. The quasi-integration, however, exists at all phases where the complete integration is not fully formed and implemented, but the non-integration has begun to alter its nature into integrated structure. The broiler industry in Korea has been characterized with the typically non-integrated independent operation, resulting in considerable price fluctuation and unstable industry as a whole. As a means of solving out the problem stemed from the non-integrated, growers and agribusinessmen involved in broiler industry have tended to develope the regular customer relationship prevailed between two parties. In fact, it has been practiced for years that most growers have been dealt with factor suppliers or processors on a regular basis for advantages of better price and quality, useful information, management help and so forth. Under the customary transaction, no formal contract has been made due to simple buyers and sellers relations, not like the one used to be performed in the form of contractual agreement. The broiler industry realizes the direction to go ahead toward the formal arrangement of integrated system from current regular transactions. As more Vowers, suppliers and processors recognize the necessity of it, the non-integrated industry appears to become the partially integrated by developing the existing customer relationship in such a way that functions of integrators are. further expanded and better organized. As a result, a type of quasi-integration started to show up by an integrator dominated in the field of hatching, feedmilling, dressing and by a grower's coop, It is concluded, therefore, that the evolution of quasi-integration in Korea's broiler industry is continuously taking place, implying the close approach to the completely integrated broiler production and marketing system.

• 유통과학연구
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• 제11권2호
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• pp.35-44
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• 2013

Purpose - Until recently, studies on customer values for restaurants recognized two path structures; the SERVQUAL model, that is, service quality? perceived value? customer satisfaction? behavioral intention, and the customer value? customer satisfaction? behavioral intention path that categorizes customer values into functional value and hedonic value. This study, instead, classifies the consumption values of fast-food restaurants based on the consumption value system provided by Sheth, Newman and Gross (1991) and illustrates the new path structure, consumption value? customer satisfaction? behavioral intention, targeting college students for a generalization of the consumption value system of fast-food restaurants. Research design, data, and methodology - This study establishes five hypotheses based on the relationship between each type of consumption value (functional, emotional, social, and epistemic) and customer satisfaction, and the relationship between customer satisfaction and behavioral intention. For this analysis, data was collected by conducting a pre-test and administering a survey to 213 college students who are regular customers at fast-food restaurants in Seoul, Korea. The data collected was then analyzed using SPSS 15.0 and AMOS 6.0 statistical packages. Results - The study showed that: First, the consumption values of fast-food restaurants are classified into the following four categories: functional value, emotional value, social value, and epistemic value while consumption value can be applied to customer value of fast-food restaurants. Second, the functional and epistemic values had a positive impact on customer satisfaction. The resulting satisfaction is attributed to the intrinsic characteristics of fast-food restaurants like the consistent quality of food, reasonable prices, fast service, and unique or new experiences on every visit. On the other hand, emotional and social values did not affect customer satisfaction. The results on emotional value differed from the general studies on restaurants while the results obtained for social value were not consistent with the studies on high-end restaurants. Third, customer satisfaction had a positive impact on behavioral intention. The survey showed that college students reflected behavioral intention - repurchase intention and word-of-mouth - if they were satisfied with the food quality and employee services provided. Simultaneously, it was seen that the impact of functional value on customer satisfaction of fast food restaurant goers was more than that of epistemic value. Conclusions - The consumption values of fast-food restaurant users could be classified into four categories, functional, emotional, social and epistemic values, based on the consumption value system provided by Sheth, Newman and Gross (1991). It proved that the customer values of restaurant goers can be extended to the path structure of consumption value? customer satisfaction? behavioral intention to confirm its generalization. The study also showed that marketing managers need to focus more on the factors that influence functional value as the fast-food restaurant users consider timely services with the consistent quality of food at a reasonable price and at a convenient place more important than the new experiences or uniqueness.

• 한국식생활문화학회지
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• 제26권3호
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• pp.211-219
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• 2011

To examine the key success factors for long-lasting restaurants, we visited 10 restaurants with 30 or more than 30 years of tradition, located in Seoul and Gyeonggi-do districts, to research these restaurant menus and customer characteristics by observation and interview. The results were analyzed using descriptive statistics. The outstanding feature noted was that each and every restaurant had its own simple and specialized menu. We found that this feature created a virtuous circle that reinforced itself through a positive feedback loop. The simple and specialized menu increased both the cooking efficiency and food quality while it reduced both food and labor costs, this enabled the customers to eat at an affordable price and have generous servings. This lead to customer satisfaction and revisits to the restaurant, which triggered word-of-mouth referral and expansion of their customer base. This in turn created higher operating profit margins that could be reinvested in the business. The secret recipes for cooking, invented by their founders, were passed on from generation to generation. Their customer base included customers of all ages from children to senior people. And their regular customers consisted of neighboring office workers and families traveling from a long distance. We hope that our findings on long-lasting restaurants, especially of the virtuous cycle created due to the simple and specialized menus with secret recipes, will contribute to the development of Korean style long-lasting restaurant model.

• 한국프랜차이즈경영연구
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• 제9권3호
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• pp.45-55
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• 2018

Purpose - Non-verbal Communication with customers in restaurant business can play an important role because it affects customer behavior and attitudes as a means to develop and maintain long-term relationships with customers. The purpose of this study is to analyze the effect of non-verbal communication with customers and the effect of the influence on customer satisfaction, trust, and revisit intention. Research design, data, methodology - In order to verify the research models and hypotheses of this study, questions were prepared for each variable and data were collected through questionnaires. The questionnaire survey was conducted from March 27, 2018 to April 17, 2018, for those who agreed with the citizens of the Jeju area who visited the restaurant recently. 50 out of 100 were conducted by internet survey and 50 were surveyed. Thus, a total of 100 responses were used using structural equation modeling with Smartpls 3.0. Results - The results of the study are as follows. First, non-verbal communication has a significant impact on customer emotion. Second customer emotion have a significant impact on customer trust and satisfaction. Third, Customer satisfaction had positive a significant effect on revisit intention. Fourth, Customer trust had positive a significant effect on revisit intention. Conclusions - The implications of this study are following as: The food service company should continuously provide non-verbal communication training to employees so that they can respond to customers with the right attitude and bright smile. In particular, in the case of restaurant franchises, customer response manuals should be created and distributed to the franchisees, and a regular training program for the franchisees should be implemented to provide the same service to the customer. Second, CEOs should have to worry about what kind of experience he or she has left since leaving the store. It is also necessary to constantly look at what customers experience in their stores or in their brands, and what emotions they form through their experiences. Third, the more satisfied or trusted customers are formed through the service of the employee, the more loyal the restaurant business will be, and the more likely it is to make continuous revisit and positive word-of-mouth activities..

• 한국조리학회지
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• 제2권
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• pp.25-46
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• 1996

The clients of hotel desire to be recognized as special persons who have their own personality and self-consciousness. The other hand, The hotel concentrates upon marketing strategy which acts a part of expanding sales. Namely, They find out the need of client, satisfy the desired need, ensure and manage the existing regular customers and make new clients regular customers. So they gain an advantage over competitive hotels. They make strategics of Telemarketing technique which is one of the developed-marketing techniques, can provide distinctive and familiar service and have an hight effect at the low cost. The attractions of Telemarketing strategy can be explained as follows. 1. It is the medium that have cost efficiency. 2. It possesses attractions to do time management. 3. It has control cash flow. 4. It can improve cash flow. 5. Market expansion can be accomplished. 6. It is a medium fit for prospecting over long-term period. 7. It can improve customer relations. 8. It fits seasonality (seasonal sales) 9. It brings greater order volume. 10. It benefits from lower personnel costs. 11. High volume productivity is realized. 12. It has attraction of versatility. 13. It has ease of start-up.

• 품질경영학회지
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• 제38권3호
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• pp.425-438
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• 2010

This study investigates what effects employment flexibility have on the business performance in the computer programming, system consultancy and related services. An analysis of the effects of employment flexibility on outcomes of human resource management revealed that companies which had a higher proportion of temporary agency workers and adjusted employment more frequently had higher turnover rates. The study also showed that the higher the proportion of non-regular workers, outsourcing and the easier it was to adjust working hours, the higher the absence rate. Meanwhile, companies that made employment adjustments more often showed higher defect rates and lower customer satisfaction. It was also found that in companies with a higher proportion of outsourcing and higher possibility of employment adjustments, workers were less interested in new technologies.

• 산업경영시스템학회지
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• 제20권44호
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• pp.61-68
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• 1997

The algorithm of customer demand decomposition suggested by this study is a reconstruction method of distribution network under the allowance of same level supply. Regional distribution center(RDC) distributes additional inventories of some of the supplying items to retailers under its charge to reduce the time needed for emergency delivery to neighborhood retailer where backlog happened. This also restrict the purpose of the inventories held by RDC as only regular supply. All of which leads to the creation of more realistic method allowing the affiliation of closing related RDC with one in the vicinity. In this study, the role of RDC is restricted only as supplying items regularity and the conruction of distribution system processing through the closing by consideration of the possibility of supplying retailers from the RDC in the vicinity is discussed.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2004년도 춘계공동학술대회 논문집
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• pp.660-663
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• 2004

The vehicle routing problem with time-varying speed(VRPTVS) is difficult to handle with regular problem solving approaches. An approach by partitioning the service zone into three sub-zones to reduce computing time and vehicle traveling distance is suggested in this paper. To develop a partitioning algorithm for VRPTVS, all customer locations are divided into two sections such as morning zone and evening zone, excluding daytime zone. And then each service zone is calculated to find a possible number of delivery points and chosen by time window having more number of possible delivery points by considering customer location and varying speeds. A temporary complete route that can serve all target points is developed by this procedure and a pairwise exchange method is applied to reduce the traveling time.

• 한국인터넷방송통신학회논문지
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• 제15권2호
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• pp.239-244
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• 2015

SNS(Social Networking Service)와 쇼핑몰을 결합하면 오프라인 거래에서처럼 단골 관계를 형성할 수 있다. 농산물 직거래의 예를 들면, 소비자는 자신의 SNS 홈에서 기존의 단골 관계인 생산자의 소식(파종, 농사, 수확, 신상품 등)을 타임라인에서 확인하여 필요한 상품을 원클릭(one click)으로 구매할 수 있고 생산자는 소비자에게 뉴스 및 할인 등의 정보를 제공하여 단골로 만드는 고객 관리가 가능하다. 이처럼 SNS의 인맥 마케팅 기능에 더하여 시스템은 생산자의 판매 물품을 자동 분류한 카테고리로 소비자의 SNS 홈 페이지에 쇼핑물의 기능을 제공하여 소비자가 원하는 상품을 검색하고 구매할 수 있으며 구매는 자동으로 소비자와 생산자를 단골관계로 이어준다. 구매자는 구매한 상품에 대한 추천 및 리뷰 작성을 통해 기존의 리뷰 재배포도 가능하며 서로 알지 못하는 구매자 간의 소통을 가능하게 한다는 것이 이 시스템의 가장 큰 특징이다.