• 한국프랜차이즈경영연구
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• 제13권3호
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• pp.31-43
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• 2022

Purpose: Service quality is a topic of constant interest in marketing research and practitioners. Service quality is an important factor influencing performance even in the context of coffee shops, and research on service quality management strategies continues by coffee shop researchers and practitioners. The service quality of coffee shops is a source of competitive advantage and is an important factor in enhancing customer and business performance. This study aims to identify the effects of cognitive evaluation on emotional and behavioral responses using a cognitive-emotional-behavioral framework and SOR model in the coffee shop context. Cognitive evaluation (service quality) consists of tangibles, responsiveness, assurance, reliability, and empathy dimensions. Research design, data, and methodology: In the proposed model, positive and negative emotions and satisfaction mediate the relationship between service quality and money to spend and visit frequency. The data were collected from customers who visited a coffee shop within the last 1 month. The survey was conducted for about one month. Among a total of 300 distributed questionnaires 261 responses were used for data analysis. The data were analyzed using frequency analysis, measurement model analysis, and structural equation modeling analysis with SPSS 28.0 and SmartPLS 4.0. Results: Tangibles, responsiveness, assurance, and empathy had significant positive effects on positive emotion, while only reliability had a significant negative effect on negative emotion. Both positive and negative emotions had significant positive effects on customer satisfaction, but not on money to spend and visit frequency. Lastly, customer satisfaction had significant positive effects on money to spend and visit frequency. Conclusions: The study revealed the relative weight of cognitive factors on customer emotions and confirmed the validity of SOR model. The fact that tangibility is the most important factor in increasing positive emotions and reliability is the most important factor in reducing negative emotions provides a direction for emotional branding strategies using the service quality mix of coffee shops. This study confirmed the full mediating role of satisfaction between positive and negative emotions and consumer behaviors (money to spend and visit frequency). This infers that when a coffee shop increases customer satisfaction through customer emotion management, the customer's money to spend and visit frequency in the coffee shop increases.

• 한국도로학회논문집
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• 제18권3호
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• pp.1-9
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• 2016

PURPOSES : This study aims to show the difference of the binder aging level in the hot-mix asphalt (HMA) mixture after short-term aging (SA) under different aging conditions, such as mixture temperature and duration in hour. METHODS : Three SA times (i.e., 1 h, 2 h, and 4 h) at two temperatures (i.e., $160^{\circ}C$ and $180^{\circ}C$) were used for the normal mixtures prepared using a PG64-22 asphalt. The field long-term aging (LA) was simulated by applying the same LA procedure (65 h at $110^{\circ}C$) to all compacted specimens, prepared at the air void of 7% using each SA-treated mixture, in a convection oven. The binder aging level was measured in terms of large molecular size by gel-permeation chromatography (GPC) from the mixture and the absolute viscosity (AV) from the recovered binder. The aging levels were evaluated using those two properties after SA and LA, and then compared based on the normal SA (NSA) mixture (1 h at $160^{\circ}C$). The service life reduction caused by SA in various conditions was estimated based on the aging level of the field cores from different locations in various service lives. RESULTS : The results of the laboratory evaluation indicated that the binder of the mixture, which was treated at longer SA time and higher temperature, showed a significantly higher aging level than the NSA mixture. The binder aging level from a longer time, such as 2 h and 4 h SA, or at a higher temperature ($180^{\circ}C$), were estimated to be similar to that of the mixtures, which had already been in field service for several years. CONCLUSIONS : The HMA mixture should be produced at a moderate temperature, such as $160^{\circ}C$, and placed within a limited hauling and queuing time to avoid a significant short-term aging of the binder before placement in the field pavement. The SA for a longer time at a higher temperature than the NSA condition was found to be detrimental to the service life of the asphalt pavement.

• 지능정보연구
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• 제17권4호
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• pp.293-304
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• 2011

본 연구는 NFC(Near Field Communication) 기술 기반의 세렌디피티 시스템의 설계와 구현을 목적으로 한다. NFC 기능이 탑재된 스마트폰은 계속 출시되고 있다. NFC 스마트폰의 보급으로 많은 장소에 NFC 태그가 설치되고 사용자들은 이를 터치하여 정보와 서비스를 제공받을 것으로 예상이 된다. 이러한 NFC가 활용되는 환경에서 사용자들이 어떤 NFC 태그를 터치할 때, 의외의 가치가 있는 발견을 하게 하는 세렌디피티(Serendipity) 서비스가 매우 핵심적인 생활 서비스로 등장할 가능성이 있다. 이에 본 연구는 태그 터치 데이터베이스, 세렌디피티 사례 베이스 데이터베이스, 세렌디피티 Rule 패턴 데이터베이스, 사용자 프로파일 데이터베이스를 활용하여, 사용자가 NFC 태그를 터치하면 사용자가 흥미, 유용성, 새로움을 느낄만한 거래 정보, 컨텐트, 서비스를 부가적으로 제공하는 신개념 서비스인 세렌디피티 서비스를 설계하고 이를 위한 발생 가능한 시나리오와 시스템을 설계한다.

• 사회복지연구
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• 제43권1호
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• pp.31-57
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• 2012

본 연구는 사회서비스 영역에서의 공공성의 개념을 살펴보는 것을 목적으로 한다. 공공성은 최근의 사회서비스 영역의 시장화 경향하에서 사회서비스가 담보해야 하는 핵심적 내용으로 제시되어 왔다. 그러나 공공성은 다양한 학문영역에서 다른 방식으로 정의되고 적용되고 있으며, 이러한 개념의 다의성이나 모호성은 사회서비스 영역에서도 마찬가지로 나타날 가능성이 있다. 이에 본 연구는 우선 공공성에 대한 다양한 학문영역에서의 논의들을 살펴보고, 이를 기반으로 공공성이 사회서비스의 영역에서 어떻게 논의될 수 있는지를 살펴보고자 하였다. 특히 사회서비스 전달방식의 시장화라는 현실상황하에서 다양한 서비스 주체에 따라 어떤 내용의 공공성이 요구되는지 검토하는 것을 목적으로 하였다. 본 연구는 사회서비스 영역에서의 공공성을 서비스 수혜자의 범위, 수혜자의 욕구에 맞는 적절한 내용의 구성과 규제, 사회통합 등의 사회적 목적 달성, 서비스 제공자와 수혜자 사이의 신뢰를 포함하는 사회서비스의 대한 신뢰형성, 재정적 책임성의 실현이라는 측면에서 정리하였다. 이와 함께 국가-공공영역 그리고 비영리 영리-민간영역 등 각 주체별로 주로 요구되는 공공성의 구체적인 내용이 달라질 수 있음을 제시하였다. 본 연구는 학문적 측면에서 사회서비스 영역에서의 공공성에 대한 경험적 논의의 기반을 제공하였고, 실천적 측면에서는 비영리 영리 민간영역에서 사회서비스가 본래의 목적달성의 수단으로서 공공성을 적용시킬 수 있는 방향을 제시하였다는 점에서 의의가 있다.

• 한국프랜차이즈경영연구
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• 제9권4호
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• pp.7-19
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• 2018

Purpose - Recently, global management in Korea franchise industry is becoming an important keyword. As an important branch market, Chinese market plays a major role not only by making experience of the competitiveness among global brands which offers a foothold to become a top global brand, but also by actualizing an economies of scale in production, sales, etc. Therefore, it is necessary to identify key successful factor influencing customer evaluation and responses of Korean franchise restaurant targeting Chinese consumers in China context. The purpose of this study is to examine the effects for Korean franchise restaurant selection attributes on perceived value, customer satisfaction and customer loyalty in Chinese context with SmartPLS 3 and Artifical Neural Network(ANN). Research design, data, and methodology - For these purposes, the authors developed several hypotheses. A questionnaire survey was conducted on the panel of online survey companies for Chinese consumers who have visited Korean franchise restaurants. A total of 404 data were analyzed using structural equation modeling(SEM) and artifical neural network(ANN) with SPSS 22.0 and SmartPLS 3.0. Result - The findings of this study are as follows: First, the alternative model findings show that facilities & atmosphere, employee service, and menu influenced on utilitarian value, customer satisfaction, and customer loyalty directly. Second, employee service influenced on customer satisfaction. Third, menu influenced on hedonic value. Fourth, brand reputation influenced on utilitarian value. Fifth, hedonic value increase customer satisfaction and customer loyalty. Sixth, hedonic value increase customer loyalty. Seventh, customer increase customer loyalty. And, the ANN analysis shows that utilitarian value is the first most important factor influencing customer satisfaction, followed by hedonic value, facilities & atmosphere, menu and employee service. However, the ANN analysis shows that customer satisfaction is the first most important factor influencing customer loyalty, followed by utilitarian value, hedonic value, brand reputation, menu, and employee service. Conclusions - This study provides practical implications for enhancing customer satisfaction and customer loyalty by applying the ANN technique that complements the limitations of the linear structural relationship analysis using the proposed model and the alternative model. In other words, the SEM-ANN model provides guidelines on how Korean franchise restaurants should formulate facilities & atmosphere, employee service, and menu mix strategies in China. In addition, ANN 's analysis shows that restaurant brand reputation plays a pivotal role in increasing customer loyalty. The fact suggests that Korean franchise companies should establish their domestic brand reputation prior to their entry into overseas markets such as China.

• 유통과학연구
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• 제9권1호
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• pp.29-38
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• 2011

우리나라 대부분의 소매업태가 성장 또는 성숙단계에 머물고 있는 현재, 어떤 혁신적인 소매업태가 새로 출현하고 발전해 갈 것인가? 그리고 그 혁신적인 소매업태가 출현하고 발전해 갈 성장동력은 무엇인가? 본 연구는 이러한 문제인식에 근거하여 소매업태의 차별화경쟁과 소비자선택과의 상호행동을 연동하여 논의할 수 있는 소비자선택모델을 구축하여 혁신적인 소매업태의 출현과 발전과정을 분석하는 것이다. 본 연구에서의 분석결과는 다음과 같이 요약할 수 있다. 첫째, 소매시장에서 새로운 진공지대가 발생하면 그곳에 저가격·저서비스 또는 고가격·고서비스의 혁신적인 소매업태가 출현한다. 둘째, 진공지대에서 신규업태의 수가 많아지면 신규업태간의 수평적 경쟁이 야기되고, 이를 통해 각 신규업태는 격올림을 전개한다. 셋째, 신규업태가 격올림을 전개하면 신규업태와 기존업태간의 이업태간 경쟁이 야기되고, 이 경쟁에서 기존업태와 신규업태간의 동화과정이 전개된다. 넷째, 각 소매업태는 기존의 유통기술 프론티어를 돌파하기 위해 유통혁신을 추진하게 되고, 다른 소매업태는 그 혁신자를 추종한다. 위에서 언급한 분석결과를 근거로 하여 본 연구에서는 세가지 시사점을 제언할 수 있다. 첫째, 본 연구는 소매업태가 차별화전략을 추진할 때 사용되는 점포 속성에 대한 소비자의 의사결정과정구도에 대응하면서 최종적으로는 시장점유율의 변화와도 연동하여 논의할 수 있는 소비자선택모델을 구축하였다는 점이다. 둘째, 본 연구는 이러한 소비자선택모델을 토대로 혁신적인 소매업태의 출현과 발전과정에 대한 분석을 보다 정교한 논리 구조에 입각해서 설명하였다는 점이다. 셋째, 본 연구에서의 논의한 소매업태의 발전과정은 시장에서 경쟁우위를 획득하기 위해서 소매업태가 소매믹스를 어떻게 전개할 것인지에 대한 소매업자의 경영관리 측면에서의 해법을 제시하였다는 점이다.

• Journal of Information Technology Applications and Management
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• 제20권3_spc호
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• pp.295-314
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• 2013

These days a great mix of traditional and digital contents such as movie, broadcasting, advertisement, e-books, music, game, animation, cartoon, character, knowledge information, and art performance are widely available. Many more are yet to come, with improved quality and added features. It is expected that all these contents will be evolved into a new breed of convergence content through the process of consolidation, expansion, integration, and recreation. Across the digital ecosystem, a new formula is being added to the industrial structure : 'Information/Content-Platform/Device-Goods/Service.' In the near future, as a result of technological innovation and convergence, the business sector will lose its boundaries as well, as businesses will be forced to look beyond the product itself and focus more on multi-functionality. Especially, in the era of creative economy, more policies need to be crafted in order to procure a new growth engine for the future with the agenda for convergence between humanities and technology. Therefore, the purpose of this paper is to analyze the concept, factors, elements, types, and cases of convergence, which are the essence of content convergence. This analysis, with its focus on the convergence process, will help identify the effects and limits of content convergence as well as the prospects for convergence contents in the smart ecosystem under the creative economic system.

• 한국유통학회:학술대회논문집
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• 한국유통학회 2001년도 추계학술대회 발표논문집
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• pp.211-233
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• 2001

우리나라 농축산물시장의 개방이후 농축산물의 공급과밍 현상으로 소비자들의 구매선택권이 다양화되고, 재배기술의 평준화 및 주산지가 확대되면서 생산물을 차별화, 특화시키는 전략의 일환으로 브랜드화의 중요성이 부각되고 있다. 그러나 농축산물 브랜드화의 중요성에도 불구하고 브랜드 개발과정에서 많은 문제점을 노출하고 있는 것이 현 실태이다. 따라서 본 연구는 농축산물의브랜드화의 현황을 분석한 후 브랜드화에 따른 문제점을 도출하고 도출된 문제점들을 중심으로 이에 대한 개선점을 마케팅관점에서 제시하였다. 결론적으로 브랜드화의 성공을 위하여 지역농협을 중심으로 개발된 브랜드의 지속적인 관리와 함께 생산자단체 등에 대한 브랜드 지식창조를 위한 교육이 필요하다.

• 대한산업공학회지
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• 제27권3호
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• pp.267-273
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• 2001

While forecasting sales of a new product is very difficult, it is critical to market success. This is especially true when other products have a highly negative influence on the product because of competition effect. In this paper, we develop a choice-based competitive diffusion model and apply to the case where two digital mobile telecommunication services, that is, digital cellular and PCS services, compete. The basic premise is that demand patterns result from choice behavior, where customers choose a product to maximize their utility. In comparison with Bass-type competitive diffusion models, our model provides superior fitting and forecasting performance. The choice-based model is useful in that it enables the description of such competitive environments and provides the flexibility to include marketing mix variables such as price and advertising.

• Journal of Nutrition and Health
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• 제36권3호
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• pp.319-326
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• 2003

The purposes of this study were to : (a) analyze the menus of food service operations using the menu analysis techniques of Kasavana & Smith, Miller, Merricks & Jones, Pavesic and Uman, (b) closely examine the characteristics of the five analysis techniques. Calculations for the menu analysis were done by computer using the MS 2000 Excel spreadsheet program. Menu mix% and unit contribution margin were used as variables by Kasavana & Smith, sales volume and food cost% by Miller, sales volume and cash contribution by Merrick & Jones, weighted contribution margin and food cost% by Pavesic, and total cash contribution and unit contribution margin by Uman. In each case, a four-cell matrix was created, and menu items were located in each according they achieved high or low scores with respect to two variables. Items that scored favorably on both variables were rated in the top category (e.g., star, prime, signature, group A, winner) and those that scored below average on both were rated in the lowest category (e.g., dog, problem, loser, group D, loser). While the 3 methods of Kasavana & Smith, Miller, Merrick & Jones focus on customers' viewpoints, the others consider the managers' viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis technique chosen is suited to its purpose.