• Journal of the Korean Dietetic Association
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• v.24 no.3
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• pp.246-260
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• 2018

This study examined the customers' perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers' HMR purchase patterns and preference of HMR product development; 2. to identify the attributes of the HMR products that the customers perceive; and 3. to examine the customers' level of expectation-confirmation toward HMR product attributes according to the demographic characteristics. This study employed a self-administered survey that was distributed online from November 21~24, 2017. The sample of the study was the customers who had purchased HMR products in the six months prior to taking the survey. A total of 553 respondents completed the survey, which was used for data analysis. The results revealed the customers' HMR purchase patterns. The major HMR product type of purchase was ready to heat (52.6%), while the main reason for purchasing HMR products was convenience (83.2%). For the differences in the level of expectation-confirmation toward HMR products in accordance with the demographic characteristics of customers, the results indicated that there was a difference in the expectation-confirmation level according to age, whereas the respondents aged 29 and under showed a significantly higher level of time-saving for the preparation and ease of cooking (P<0.05) than the other age groups. In addition, there was a significant difference in the expectation-confirmation level for saving meal preparation time (P<0.05) and convenience (P<0.01) among the customer's occupation. These findings can provide the basis for a strategy for developing HMR products reflecting the rapidly changing customers' needs. HMR products should be developed according to the specific target market, as the study indicated that the respective customer segmentation resulted in a difference in their expectation toward HMR products.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.19-26
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• 2020

Purpose: The old axion to put the customers first (e.g., customers are king, customers are always right) has been taken for granted in the service sector. In addition, many companies in South Korea are providing customer-first education for employees at their contact points to strengthen their competitiveness. However, excessive increase in the psychological power of the customer can lead to a problem of abuse of power, called 'Gap-jil.' Despite these concerns, most companies hardly discard policies to give high priority to customers because of the assumption that it enhances customer satisfaction leading to organizational performance. However, in recent years, some franchise catering companies have posted warnings about the abuse of power by customers, and a movement to pursue a power-balancing between service providers and their customers is spreading. Research design, data, and methodology: This research is conducted to reconsider the principle of the customer-first perspective and to create a basis for arguments that can solve the problem of abuse of power, which is recognized as a serious social problem. In this research, we test and analyze the effect of customers' psychological power in the context of a restaurant on expectation for service and response to service failure. Result: The result of an experimental study shows that the effect of psychological power on customer satisfaction can be somewhat negative. Also, customers with high psychological power are more likely to have high service expectations. Especially high psychological power of customers causes a difference in the expectation level of human factors such as employee attitude, while the difference in expectations of non-human factors such as restaurant atmosphere was not statistically significant. In addition, when customers with high psychological power encounter service failure situation, they are more likely to feel disappointment and regret with a service provider. Meanwhile, the effect of psychological power on complaining behaviors are not significant. Conclusions: The findings of this research provide meaningful implications that the service providers should reconsider their existing corporate culture and management policies that put customers first. In addition, the result of this research is provided meaningful opportunities to review the management philosophy for the company's customers and the education philosophy for the employee education.

• The Research Journal of the Costume Culture
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• v.18 no.3
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• pp.526-540
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• 2010

Due to fierce competition, many domestic fashion businesses are suffering difficulty in securing and maintaining customers. Accordingly, fashion companies are devoting all their energy to secure customers by using high quality and diverse strategies for distribution and promotion, and to secure loyalty by satisfying customers with the offer of excellent service. Thus, it is very important to provide systematic service recovery strategy available for handling service failure effectively. Therefore, the purpose of this study is comprehensively analyzing influences of expectation dis-confirmation and perceived justice for service recovery upon consumers' satisfaction and loyalty. The findings are as follows. First, as for the service failure that customers experienced, the more consumers who expect it to be recovered led to the higher formation of expectation-compensation dis-confirmation. Second, it was indicated that the higher seriousness in service failure that customers experienced led to the lower satisfaction and loyalty to service recovery. Third, as a result of examining influence of expectation-compensation dis-confirmation for service-failure recovery upon consumer satisfaction and loyalty, the customers who showed more positive dis-confirmation to expectation-compensation were indicated to form the more satisfaction and loyalty. Fourth, as a result of examining the influence of the perceived justice in the process of service-failure recovery upon customer satisfaction, all in 3 dimensions of justice had effect on customer satisfaction.

• The Journal of the Korean dental association
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• v.48 no.2
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• pp.127-139
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• 2010

Objectives : The study explored perceptional gap of dentists and their employees between expectation and satisfaction. Methods : For analysis, the study surveyed 407 employees and 91 dentists on their expectation and satisfaction depending on expectation. Results : When the satisfaction on a question was lower than expectation; the rate of sufficiency was below 100%, it is necessary to improve on the question. Contrarily when the satisfaction on a question was higher than expectation; the rate of sufficiency was upper 100%, it is necessary to continuously support the question. The most of satisfaction of employees on their dentists and their organization were lower than employees's expectation of those. The most of satisfaction of dentists on their own and employees were lower than dentists's expectation of those as similar as employees cases, It means that all of questions need to improve continuously. Conclusions : The issues for prior decision to change these phenomena are 1) improvement of communication each other, 2) recovery of credence each other, and 3) leadership style change from authoritarian to consideration.

• Journal of the Korea Safety Management & Science
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• v.5 no.3
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• pp.107-119
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• 2003

Expectation and interest about e-CRM are rising for more efficient customer management in on-line including electronic commerce. The decision-making tree can be used usefully as the data mining technology for e-CRM. In this paper, the representative decision making techniques, CART, C4.5, CHAID analyzed the differences in personalization point of view with actuality customer data through an experiment. With these analysis data, it is proposed a new decision-making tree system that has big advantage in personalization techniques. Through new system, it can get following advantage. First, it can form superior model more qualitatively in personalization by adding individual's weight value. Second it can supply information personalized more to customer. Third, it can have high position about customer's loyalty than other site of similar types of business. Fourth, it can reduce expense that cost marketing and decision-making. Fifth, it becomes possible that know that customer through smooth communication with customer who use personalized service wants and make from goods or service's quality to more worth thing.

• The Journal of Society for e-Business Studies
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• v.9 no.3
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• pp.169-190
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• 2004

This study involves the test of constructs for measuring the web site user expectation, perceived performance regarding IQ, expectation congruency, and satisfaction about influence overall satisfaction. The findings can be summarized as follows. First, Web-IQ expectation appeared to have a positive effect on Web-IQ perceived performance by expectation congruency and a positive effect on perceived performance by assimilation effect. Second, Web-IQ expectation did bot appear to have a negative effect on Web-IQ expectation congruency. Although that was rejected, it differs from established researches. Some prior Web-IQ expectations that approach to congruency after one's post Web-IQ expectation. Third, Web-IQ perceived performance appeared to have a positive effect on Web-IQ expectation congruency. Fourth, result that analyze about effect that congruency gets to Web-IQ satisfaction although Web-IQ expectation appeared to have a positive effect on overall satisfaction.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.397-409
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• 2001

The purposes of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. A survey of 4 factory foodservices was undertaken and detailed information was collected from 675 respondents. Statistical data analysis was completed using the SPSS package program for descriptive analysis, t-test and one-way ANOVA. Male had higher scores than female in perceptions of foods and services, and the differences were statistically significant. As analysis of expectation, perception and satisfaction result of age, expectation and perception were statistically significant, and mostly expectation and perception increased according as age increased. Expectation and perception showed statistical differences by marital status. Married people had higher scores in expectation and perception of food and service than single. According to family type, respondents living alone showed lower scores in expectation and perception of food and service than those living with family or relatives. Conversely, living alone had high expectation on service. As analysis of work type, office workers showed higher scores of service expectation, food and service perception than production workers. As education level increased, food and service expectation and perception increased mostly. As analysis of work post, food and service expectation and perception increased as work post raised. Meanwhile, married people had higher scores in service quality of satisfaction than single. Result of the study can be summarized as follows the analysis of expectation, perception and satisfaction of foodservice quality, the Quadrant of food and service quality expectation and perception according to demographic variables. Expectation, perception and satisfaction scores of foodservice attributes according to work type. The distribution of attributes with satisfyingly significant difference in grid.

• Journal of Distribution Science
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• v.15 no.1
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• pp.15-20
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• 2017

Purpose - Other customers within the same service environment do influence a customer' attitude and behavior toward a service firm. Specially, other customers' misbehaviour and various service problems stemmed from them could make the other customers suffer some bad experiences. However, there are few studies to answer how the spillover effect of a service failure arisen from other customers' misbehavior. This study is aimed to examine how service failure due to the dysfunctional behavior of other customers has negative effects on customer evaluation with the service provider. Research design, data, and methodology - Data were collected from a survey based on consumers' retrospective experiences in airline service context. The hypothesized relationships were tested conducting structural equation modeling. Results - Our results show that the attribution of a firm responsibility for other-customer failure has a positive influence on customer's recovery expectation, in turn, it is negatively related to customer satisfaction. Furthermore, perceived service provider's efforts positively influence customer satisfaction. Conclusions - Although a service failure was caused by other customer's misbehavior, employees should be able to alleviate any bad feelings of the affected customers. Furthermore, service providers should provide proper recovery efforts for solving problems caused by the other customers for the wounded customers.

• Journal of Korean Society for Quality Management
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• v.32 no.1
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• pp.102-112
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• 2004

Keep in step in trend that interest for brand is rising and enterprise should tries to customer to Inform own brand. The mayor is diversified and work this which make correct product or brand on customer need is work which our enterprise does now. And should judge the availability whether customer is satisfied to product according to the brand. Because this can be the most important matter which is kept customer and create profit that is enterprise's ultimate object. In this study, customer measured brand enforcing to blue jeans clothing company how is recognizing and distinguishes brand forefinger to low rank group with high position group. And, measured satisfaction by each group. Measured new concept that is when enforce customer satisfaction, expectation which is existent theory, result, Involvement with inconsistency theory making grafting and confirmed that involvement is factor influencing in customer satisfaction measurement.

• Proceedings of the Safety Management and Science Conference
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• 2012.04a
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• pp.23-35
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• 2012

The purpose of this study is to present HACCP management method for improving customer satisfaction in bakery industry. As a study method, literature review on HACCP and customer satisfaction and developing questionnaires through model design were done. Then, a survey was done to 209 customers who had experiences of visiting small size bakeries in Seoul or the national capital region. It was then statistically analyzed and examined. In conclusion, even though the respondents showed positive expectation that the certification of HACCP will have an effect on the factors of customer satisfaction like brand image, quality of product and service, facility and physical environment and so on, but as we proved in the course of study model's hypothesis confirmation, actually, current promoting efforts and strategies of the government or related institutions to spread recognition of HACCP don't have an meaningful effect on the factors of customer satisfaction.