• Korea Science and Art Forum
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• v.20
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• pp.159-171
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• 2015

Service elements are added to the product to improve the company it its sales and innovation. The servitization process could take many different routes reflecting various properties of the manufacturing firm and its business contexts. Product-service systems (PSS) design method developed at Sungkyunkwan Universty, Service Design Institute, has been applied to a small furniture manufacturing company to demonstrate the utility of the method and to devise improvements. First, the business context of the company has been analyzed and key values have been identified. A co-creative session has been conducted to develop initial service concepts to drive those key values. The diverse positioning of those service concepts on the scale of service supporting product and service support customer is then developed to plan servitization phases. The specific service concepts are about company-customer relationship building as well as customization and personalization in this case. Initial service concepts are detailed with service blueprint so that prototyping and customer experience evaluation can be done. Business models in different servitization phases are designed. Further prototyping and customer experience evaluation has been done with business strategy improvements. In this paper, the proudct-service systems design method has been reviewed and the specific and real processes of the servitization using design will be described with discussion on the improvement of the method and the enhancement of the business.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.166-178
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• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

• Journal of Distribution Science
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• v.12 no.7
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• pp.53-61
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• 2014

Purpose - This study focuses on "large-scale marts," which is a typical discount-based retail channel (hereinafter, DRC), and provides practical managerial implications by applying the KD-SQS service quality factor based on customers' experiential perspective by developing and applying existing service measures. Research design, data, and methodology - The research subjects include adults who have experienced "large-scale marts." The research involved SPSS 20.0 and AMOS 19.0 packages; path analysis is used to analyze structural relationships. Results - First, physical aspects, human interaction, and additional convenience aspects of service quality have statistically significant influence on service value. Second, physical aspects, human interaction, and policy have statistically influence on store loyalty. Third, service value influences store loyalty. Fourth, service guarantee adjusts the relationship between service quality, service value, and store loyalty in terms of human interaction and policy. Conclusion - Among service quality measures, improving service value through personal service needs to be prioritized, while we need to develop different methods for the service guarantee system to effectively influence service value and store loyalty.

• Journal of Korean Society for Quality Management
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• v.45 no.4
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• pp.811-828
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• 2017

Purpose: In the meantime, studies on the measurement methods of service quality have mainly been conducted in views of the service recipients. In this study, we introduce a co-orientation model that compares the perceptions of service provider and recipient and examine the applicability in service quality field. Methods: In this study, we conducted a case study on the specific service called 'National R&D Project Plan Evaluation Service' to examine the applicability of the co-orientation model in the service quality field. Results: We could identify the phenomenon of how service providers and recipients perceive differently about specific services introduced in the case study. This study confirms that it can be used to identify problems in mutually oriented service quality activities and to take practical measures to improve them. As we have seen in this case study, the co-orientation model is expected to be of great help in exploring opportunities for quality improvement in the area of service quality. Conclusion: The service quality co-orientation model allows the service provider to distinguish between what they think of differently with the service recipient and what they have in common, so the service provider will be able to find the agenda of service quality improvement.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.605-616
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• 2013

A multistage approach for service recovery enables restaurant managers to do the most effective recovery strategies to reduce customer dissatisfaction and lead to positive behavioral intentions. The purpose of this study was to identify the most effective service recovery strategies in terms of service stage and examine the relationship between service strategies and behavioral intentions. A total of 227 diners examined the customer perceptions to recovery strategies (tangible strategy and intangible strategy) following service failures in each of the four stages:1) reservation and parking, 2) seating and ordering, 3) meal consumption, and 4) payment and exit. The one-way ANOVA showed that intangible strategies were relatively more effective than tangible strategies regardless of service stages. Free meal or free dessert were most effective in service stage 1 and stage 2 whereas correct the failure and reperformance of service found to be the most effective service recovery strategy. Regarding the association between service recovery strategies and behavioral intentions, multiple regression analysis showed that intangible strategies influenced diners' likelihood of positive behavioral intentions whereas tangible strategies lead to diners' willingness to positive behavioral intentions only in service stage 1. The findings enable restaurant practitioners to improve service recovery activities from a service stage perspective.

• Korea Journal of Hospital Management
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• v.16 no.1
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• pp.50-76
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• 2011

This study chiefly aims to examine the relations between customer's responsive behavior and service recovery satisfaction in medical service failure. Therefore, this paper deals with the effect of medical service failure severity perceived by customers on complaint behavior and service recovery expectation, the effect of complaint appealing behavior and service recovery expectation on perceived recovery and service recovery satisfaction, and the roles of service recovery(compensation) and recovery fairness as moderating variables. According to the result of this research, it was shown that service failure severity affects complaint behavior and service recovery expectation positively, and compliant behavior and service recovery expectation affects perceived recovery performance and service recovery satisfaction positively. Moreover, the moderating roles of service recovery(compensation) and recovery fairness indicated partially significant results and affected perceived recovery performance and service recovery satisfaction direct positively. The result of this study is expected to provide support when medical institutes establish service recovery strategies.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.2
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• pp.41-50
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• 2017

The purpose of this paper is to improve the service tree analysis introduced recently by Geum et al. [15]. Service tree analysis structures the service based on the customer participation perspective and provides a qualitative analysis method categorizing the service elements on the basis of its impact to top service. This paper attempts to apply the concept of reliability importance to the service tree analysis as a perspective of quantitative analysis, which is considered little in Geum et al. [15]. Reliability importance is a measure of the structural impact of the components that make up the system on the system lifetime in reliability engineering field and often used in fault tree analysis. We transform the reliability importance into service importance in accordance with service tree analysis, so that the influence of service elements on the service can be judged and compared. The service importance is defined as the amount of change of the service according to the change of the service element, therefore, it can be utilized as an index for determining a service element for service improvement. In addition, as an index for paired service elements, the relationship between the two service components can be measured by joint service importance. This paper introduces conceptual changes in the process of applying reliability importance to service analysis, and shows how to use the service importance for identifying the priority of service element for the final service and improving customer satisfaction through an example. By using the service importance and joint service importance in service tree analysis, it is possible to make efficient decision making in the process of determining the service elements for analyzing and improving the service.

• Management & Information Systems Review
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• v.8
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• pp.147-166
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• 2002

This study investigated four universities in Busan and compared each other about the dimensions of service qality and relevant concepts. For empirical study, 288 respondents re sampled and six hypotheses are analyzed by using regression analysis and ANOVA. A survey was conducted with four university's students to see if there were significant differences in their perception(expectation, performance, perceived service quality, customer satisfaction, intention of repurchase) of a university administration service quality. The principal findings of this study are as follows: (1) A comparison of universities in terms of their expectations about university administration service revealed no differences, but performance revealed differences in specialization and reliability. (2) All of service dimensions, tangibles, reliability and specialization had significant impact on overall service quality. Specialization had the most significant impact on overall service Quality in A and D university, but tangibles had the most significant impact in B university. (3) Overall service Quality has a significant positive effect on customer satisfaction, but the degree of effect is different from each other. (4) Customer satisfaction has a significant positive effect on intention of repurchase, but the degree of effect is different from each other. In conclusion this study, however has a limitation about questionnaire, offers some strategic directions for developing the specific marketing strategies of university.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.3
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• pp.1260-1281
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• 2015

As the number of services available on the Web increases, it is vital to be able to identify which services can be trusted. Since there can be an extremely large number of potential services that offer similar functionality, it is challenging to select the right ones. Service requestors have to decide which services closelysatisfy their needs, and theymust worry about the reliability of the service provider. Although an individual service can be trusted, a composed service is not guaranteed to be trustworthy. In this paper, we present a trust model that supports service discovery and composition based on trustworthiness. We define a method to evaluate trust in order to discover trustworthy services. We also provide a method to perform trust estimation for dynamic service composition, and we present results of two experiments. The proposed model allows for service requestors to obtain the most trustworthy services possible. Our mechanism uses direct and indirect user experience to discover the trustworthiness of the services and service providers. Moreover, composing services based on quantitative trust measurements will allow for consumers to acquire a highly reliable service that meet their quality and functional requirements.