• 한국조리학회지
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• 제23권3호
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• 한국조리학회지
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• 제12권4호
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• pp.1-17
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• 2006

The purpose of this study was to find out the impact of a selection attribute on customer satisfaction and customer loyalty in the coffee house industry. Through the preceding research, author chose coffee quality, price value, interior and employee service quality as selection attributes as well as customer loyalty as intent to recommend and to revisit. For this study, data were collected from the pedestrians around Kangnam, Samsung, Seoul national university of education subway stations from July 12 to August 4, 2005. Questionnaires were distributed and, of 314 papers, only 300 were suitable for the statistical analysis. The findings of the research were as follows: First, four selections had an effect on customer satisfaction which influenced customer loyalty. Coffee quality was the most influential variable among the selection attributes, and came price value, and interior and employee service quality in that order. Second, intent to revisit was influenced directly by not only customer satisfaction but also intent to recommend. However, this study had such limitations that data used in this study were limited to relatively narrow area and four attributes were not enough to explain all situations of choosing coffee houses. Consequently, further studies are needed to include more variables and coffee houses' brand images.

• 식품보건융합연구
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• 제10권4호
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• pp.9-19
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• 2024

This qualitative study explores the impact of online food delivery platform attributes on customer satisfaction and repurchase intentions. Employing a phenomenological approach, we conducted in-depth interviews and focus group discussions with 15 participants to gain rich insights into user experiences. Thematic analysis revealed key factors influencing satisfaction and loyalty: service quality dimensions (efficiency, reliability, fulfillment, privacy), expectation disconfirmation, perceived usefulness and ease of use, multi-level customer value, relationship quality, electronic word-of-mouth, value co-creation, and phased loyalty formation. Our findings extend customer behavior theory in digital platforms, offering a comprehensive framework for understanding the complex mechanisms underlying user satisfaction and repurchase decisions. The study provides valuable implications for platform operators, highlighting the importance of exceeding customer expectations, enhancing user experience, building trust, leveraging user-generated content, and fostering co-creation processes. Methodologically, we demonstrate the efficacy of qualitative approaches in uncovering nuanced insights in digital service contexts. While acknowledging limitations in generalizability, this research establishes a solid foundation for future investigations into the rapidly evolving domain of online food delivery services. The integrated theoretical approach offers a robust model for analyzing customer behavior in emerging digital service environments, contributing significantly to both academic understanding and practical application in the field of digital service provision and platform management.

• 품질경영학회지
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• 제35권4호
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• pp.38-51
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• 2007

The House of Quality(HOQ) is used in the development stage to identify important customer attributes and corresponding engineering characteristics. The importance of each customer attribute obtained in the HOQ affects to the quality of the final product or service. Traditionally, such importance is derived based on the assumption that customer satisfaction is linearly proportional to the product performance. In this paper, we propose a nonlinear function so as to relate the product performance with the customer satisfaction according to the Kano model. A performance goal is obtained by maximizing the total customer satisfaction under a cost constraint and the importance of each customer attribute is developed from the performance goal. Therefore, the proposed approach incorporates the Kano categories and the improvement cost in determining the importance of customer attributes.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국조리학회지
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• 제17권4호
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• pp.169-184
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• 2011

본 연구에서는 대전지역 대학생과 대학원생들을 대상으로 치킨 전문점의 선택속성 중요도가 고객만족 및 고객충성도에 어떠한 영향을 미치는가를 알아보고자 하였다. 선택속성 중요도-만족도간 IPA 분석 결과, 고객이 인지하는 중요도와 만족도가 모두 높게 나타난 항목들로는 '치킨의 맛과 질적 수준 '적당한 양', '신선한 재료 사용' 상품성 요인들로 나타나 현재의 좋은 상태를 계속 유지할 필요가 있는 것으로 나타났다. 반면, 고객들이 인지하는 중요도는 높으나 그 만족도가 낮게 나타난 항목들로는 '적절한 가격', '빠른 배달서비스'의 확신성 요인과 '종업원의 친절성'으로 나타나 이 항목들에 대한 개선이 필요한 것으로 나타났다. 본 연구의 가설 검증 결과 선택속성 요인들 중 '치킨과 함께 제공되는 사이드 음식', '깔끔하고 편리한 포장용기 사용', '쿠폰의 제공' 등의 부가서비스 요인이 고객만족과 고객충성도에 유의적인 영향을 미치는 것으로 나타났다. 따라서 치킨 전문점 경영자들은 고객과 함께 만족할 수 있는 적절한 가격을 측정할 필요가 있으며, 품질과 직접적인 연관이 있는 배달 시간을 단축시키기 위한 효율적인 방안을 마련하여야 할 것이다. 또한 지속적인 교육 및 훈련을 통한 서비스 개선과 함께 차별화된 부가서비스를 제공한다면 고객만족을 통한 고객의 재이용을 유도할 수 있을 것이라 사료된다.

• 한국융합학회논문지
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• 제13권1호
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• pp.201-213
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• 2022

본 연구는 타오바오 온라인 라이브 커머스 인플루언서의 속성이 타오바오 라이브 플랫폼 사용자의 구매 후 만족, 재구매 의도 및 플로우, 중독에 미치는 영향요인을 확인하고자 하였다. 연구자들은 선행연구를 통해 라이브 커머스 인플루언서 속성을 전문성, 매력, 상호작용성, 심미성의 4가지로 설정하고, 이러한 속성이 소비자의 재구매 의도와 플로우과 중독에 미치는 영향을 살펴보았다. 연구결과 라이브 커머스 인플루언서의 속성 중에서 전문성, 상호작용성, 심미성이 소비자 만족도에서의 실용적인 쇼핑 가치에 유의한 영향을 미치는 것으로 확인되었으며, 매력을 포함한 4가지 속성이 유희적 쇼핑 가치에 긍정적 영향을 끼친 것으로 보인다. 소비자 만족도에는 유희적 쇼핑 가치가 실용적인 쇼핑 가치 만족에 긍정적인 영향을 미쳤다. 또한 소비자의 구매 후 만족도가 재구매 의도 및 플로우에 영향을 미치는 것으로 나타났다. 플로우가 재구매 의도와 중독에 미치는 영향도 확인되었다. 본 연구를 통해 성장 추세에 있는 라이브 커머스 시장에서 인플루언서 마케팅을 활성화하고, 마케팅 전략을 세우는 데 기여할 기초자료를 제공하는 데 도움이 되기를 기대한다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• 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.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.651-664
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• 2022

포스트 코로나 시대에는 관광 욕구가 더욱 강화될 것으로 전망되며, 특히 삶의 질에 대한 관심이 확대되면서 중장년층들의 관광에 대한 관심과 인식이 점차 높아질 것으로 생각된다. 이에 본 연구에서는 경제력을 갖추고 높은 인구수를 가지고 있는 중장년층(40대 이상)을 대상으로 관광지 선택속성과 관광만족 및 추천의도 간의 관계를 규명해 보았다. 이를 위해 서울시 거주하는 40대 이상 생태 관광객 330명을 표본집단으로 하였으며, 유효한 305명 자료만 최종 분석에 활용하였다. 먼저, 관광객의 관광지 선택속성이 관광만족에 미치는 영향을 검증한 결과, 안전성, 다양성, 체험성, 경관성 모두 관광만족에 유의미한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 관광객의 관광만족이 추천의도에 미치는 영향을 검증한 결과, 관광객의 관광만족은 추천의도에 유의미한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 관광객의 관광지 선택속성과 추천의도 간의 관계에서 관광만족의 매개효과를 검증한 결과, 다양성을 제외한 안전성, 체험성, 경관성의 경우 추천의도와의 관계에서 관광만족은 매개 역할을 하는 것으로 나타났다. 하지만 본 연구는 서울시 소재 중장년층 305명만을 대상으로 수행된 연구결과이므로 일반화하거나 확대해석하는 데 한계가 있을 수 있다.