• 한국조리학회지
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• 제21권4호
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• pp.221-235
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• 2015

본 연구이 목적은 베이커리 카페의 선택속성과 고객행동의도에 관하여 실증적 연구를 통한 결과를 제시하는 것이다. 이러한 연구목적을 달성하기 위하여 이론적 배경과 실증적 분석을 실시하였다. 이론적 연구에서는 선택속성과 고객행동의도와 연관되어 결과를 도출한 선행연구를 검토하였다. 분석자료는 서울, 부산, 광주, 대구에서 베이커리 카페를 경험한 고객들을 대상으로 총 312명의 응답자를 대상으로 조사하였다. 분석방법은 빈도분석, 요인분석, 교차분석, 군집분석 및 ANOVA 분석을 실시하였다. 본 연구에서는 베이커리 카페 마케팅 담당자들이 고객들의 다양한 선택속성에 대하여 충분히 연구해야 한다는 것을 시사하고 있다. 또한, 본 연구는 고객을 유인하고 고객을 만족시키기 위해서는 고객의 선택속성에서 전략적인 대안을 찾아야 한다는 것을 보여주고 있다.

• 한국조리학회지
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• 제15권4호
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• pp.187-199
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• 2009

본 연구는 가치 차원, 관계 품질 차원, 행동 의도 등의 구성개념들 간 인과관계로 구성된 구조방정식모형을 개발하여 지각된 희생이 만족, 충성도와 행동 의도에 영향을 미치는 3개의 경로들을 제한한 제한모형과 제한하지 않은 무제한모형 간 적합도 비교를 통해 우수한 적합도를 보이는 모형을 파악하고, 또한 구성개념들 간 인과관계를 파악하고자 구조방정식모형 분석을 수행하였다. 본 연구는 이론적인 측면에서 그동안 음식점에 대한 관광객들의 행동 의도에 미치는 4개의 가치 차원들과 2개의 관계 품질 요인들의 직접효과와 간접효과를 분석하지 못했지만 본 연구에선 가치 차원들과 관계 품질 요인들의 영향을 분석해 냈다. 이와 같이 본 연구가 관광객 행동 의도모형의 직접효과와 간접 효과를 분석하는 연구의 틀을 제공함으로써 기능적 가치, 감정적 가치, 사회적 가치, 지각된 희생, 만족, 충성도, 행동 의도 등의 구성개념들 간 인과 관계를 이해하는데 도움을 줄 수 있다고 생각한다.

• 품질경영학회지
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• 제40권3호
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• pp.359-371
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• 2012

Purpose: Due to the explosive growth and widespread use of smartphones, new business opportunities are emerging. Despite the importance of creating customer value in using smartphone applications, past studies on have mainly focused on functions or factors and specifications that influence users to use the device. Methods: This study is intended to identify how customer dissatisfaction from the use of smartphone application services affects customer sentiment and behavior. The research model is tested via a survey of 290 smartphone application users. Results: The result of this empirical study indicates that customer dissatisfaction significantly affects the user's disappointment and regret in using a service, which are subordinate values of customer emotion. The user's anger is positively associated with 'Negative word of mouth' and 'Complaint', which are subordinate values of customer behavior, but not with an intention to switch to another service. 'Regret' and 'Disappointment' are positively associated with 'Negative word of mouth' and 'Switching intention', but not with 'Making direct complaints'. Finally, customer's negative sentiments are a significant intermediary in the relationship between customer dissatisfaction and behavioral response. Conclusion: Finally, the study offers a more systematic understanding on the phasal response process of customer dissatisfaction in relation to the provision of smartphone application services.

• 한국식생활문화학회지
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• 제21권4호
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• pp.388-395
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• 2006

The purpose of this study was to analyze the current operating management practices and tourist royalty of restaurants at the tourism provinces in Donghae city. Forty restaurants were surveyed for sales status, customer management, menu management, advertising, marketing strategy and seventy seven tourists replied to the attitudinal and behavioral aspects of customer royalty for regular visiting restaurant. Statistical data analyses were completed using the SPSS/WIN pact(age program for descriptive analysis, paired difference test, t-test, ANOVA, and pearson correlation. The results of quantitative analysis indicated that the average sales per day on a high-demand season were 1,571 thousand won and one on a slack season were 614 thousand won. The average check on a high-demand season(109 persons) and a slack season(38 persons) were significant difference(t=6.834, p<.001). A total of 93.5% of the restaurateurs answered that menu pricing was decided by the owner and 21.7% of the subjects used the only restaurant homepage in the advertising method. A total of 40.6% of the restaurants utilized the only kind service for regular customers and 35.1% of the subjects had no method for them. The results suggest that systematic management policies and marketing strafes for regular customer is very necessary. Also, the correlation between tourists' attitudinal and behavioral aspects of customer royalty for regular visiting restaurant was found out. High correlation was existed between the overall tourists' satisfaction on regular visiting restaurant, the intention to revisit(BCL 1, p<.001), the intention to recommend(BCL 2, p<.001), and indicators of customer royalty. Finally, restaurateurs at the tourism provinces should focus on marketing strategy to keep and improve current customer to rise the tourist royalty.

• 서비스연구
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• 제9권4호
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• pp.81-95
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• 2019

고객만족은 모든 서비스 기업에서 가장 중요하게 주제 중 하나이다. 모든 서비스 기업은 고객을 감동시켜야 하는가? 어떤 서비스 환경에서 고객감동을 창출하는 것이 보다 나은 결과를 이끌어내는가? 본 연구의 목적은 고객감동과 충성도의 관계에서 서비스 유형의 조절효과를 검정하는 것이다. 자료의 수집은 두 상이한 서비스 환경(소매 은행과 고급 레스토랑)의 소비자들을 대상으로 이루어졌으며, 가설 검정을 위해 다중 조절회귀분석을 실시하였다. 연구결과, 고객감동은 실용적 서비스보다 쾌락적 서비스에서 재방문의도와 추천의도 모두에 더 큰 긍정적인 영향을 미치는 것으로 나타났다. 본 연구는 고객감동 전략이 보다 긍정적인 결과를 이끌어낼 수 있는 서비스 환경을 제안하고자 한다. 고객감동 전략은 쾌락 및 실용적 서비스 모두에서 적용될 수 있지만, 쾌락적 서비스에서 충성적인 고객행동을 이끌어내는데 보다 효과적이다. 서비스기업은 고객감동전략에 대한 전략적 접근이 필요하다. 본 연구의 결과는 서비스기업이 효율적으로 자원을 관리하고 배분하는데 있어 의미 있는 전략적 시사점을 줄 수 있을 뿐만 아니라 고객감동 전략의 수립과 실행에 관한 의사결정을 하는데 도움을 줄 수 있다. 향후 연구에서는 고객의 충성도를 행동과 태도의 두 가지 차원으로 평가할 필요가 있으며, 행동적 충성도는 실제 구매 비율이나 방문 빈도 등의 자료를 토대로 측정할 수 있다. 이를 통해 향후 연구에서는 고객감동이 고객충성도의 형성에 어떠한 영향을 미치고 변화하는지에 대한 더 깊은 이해를 제공할 수 있을 것이다.

• 한국항공운항학회지
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• 제31권4호
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• pp.45-55
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• 2023

This paper calls attention to the central problem of the influence of identifying the determinants of airport duty-free store customers perceived innovativeness, pursuit benefits and value-congruency on the behavioral intention. The data is completed with 307 adults with purchasing experience of airport duty-free store O2O integration service which brings sufficient convenience to consumers. The content analysis results show that the influence factors of innovation characteristics, consumer pursuit benefits and value-congruency affect the behavioral intention in various aspects. The result suggests that we should upgrade the innovate functionality and improve the service quality based on consumer needs. Finally, this study discusses implications for theory and practice, indicates limitations, and concludes with some suggestions for future research.

• 한국항만경제학회지
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• 제28권4호
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• pp.39-57
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• 2012

본 연구는 국내 크루즈 수요층을 대상으로 크루즈관광에 있어 고객 행동의도와 그것의 결정요인이라 할 수 있는 서비스품질, 고객만족과 같은 마케팅 변수들과의 관계를 파악하고자 하였다. 그를 통해서 잠재고객의 유치를 위해서는 어떤 서비스 요인을 더 강조해야 하고, 기존고객들의 행동의도를 높이기 위해서는 어떤 서비스 요인에 대해 더 집중해야 할 지 전략적 방안을 모색하였다. 연구결과 기존고객의 경우 서비스품질 세차원의 구성요인 중 물리적환경만이 행동의도에 유의하게 영향을 미치는 것으로 나타났다. 즉 전용부두건설 등 편의시설 구축에 우선적인 마케팅 노력이 필요할 것으로 보인다. 잠재고객의 경우 서비스전달이 행동의도에 가장 크게 영향을 미치는 것으로 나타났다. 따라서 크루즈 기항빈도, 쇼핑 및 먹거리 시설, 크루즈상품 등에 대한 이슈 발굴 및 개발 그리고 홍보 등의 촉진활동이 요구된다.

• 한국식품영양학회지
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• 제31권1호
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• pp.173-184
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• 2018

This research was conducted to examine coffee shop customers' preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

• 유통과학연구
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• 제13권2호
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• pp.63-73
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• 2015

Purpose - Satisfaction with service is evaluated according to customers' subjective judgment. The expected value of customer service and its evaluations depend on the customers' position. The customer recognizes two different forms of service levels. One is satisfaction and the other is dissatisfaction. Customers who are satisfied want to receive the service in future. However, those dissatisfied try to change the service. The service provider tries to improve the service. There are two different service cycles. One is the successful cycle and the other is the failure cycle. This study aimed to empirically determine the effects of the justice and authenticity of service recovery on customer behavioral intention through an integrated approach to cognitive justice and psychological authenticity. Research design, data, and methodology - Based on a literature review, justice of service recovery was categorized into three types: distributive, procedural, and interactive. Then, authenticity was added to obtain four independent variables, along with recovery satisfaction as a parameter. Behavioral intention, as an outcome variable, was divided into the repurchase intention and positive word-of-mouth. The model and hypotheses were created and measurement items were developed. A questionnaire survey of items concerning the service recovery experience at family restaurants was conducted on college students and residents in Gwangju from September 30 to October 31, 2013. A total of 400 copies of the questionnaire were sent out and 385 were returned. Respondents answered questions about the importance of, and satisfaction with service recovery on a 5-point Likert scale. Excluding 174 copies without service failure experiences and 7 inappropriate copies, 204 copies were analyzed using SPSS 21.0 for Windows and AMOS 20.0 to determine the reliability and validity of measurements. The hypotheses were tested through a goodness-of-fit analysis. Results - First, distributive justice positively affected recovery satisfaction. Second, procedural and interactive justice had no impact. Third, authenticity positively affected recovery satisfaction. Fourth, distributive justice had relatively stronger effects on recovery satisfaction than authenticity. Fifth, recovery satisfaction significantly affected repurchase intention and positive word-of-mouth and it proved effective in mediation. Finally, additional analysis was performed for descriptive statistics of the principal variables by various demographic characteristics and significant differences were found in gender, occupation, and so on. Conclusions - This study has academic significance as the fairness and authenticity of service recovery were investigated to reveal the effects on behavior. The findings could be applied to a wide range of service recovery strategies. However, there are some limitations. First, data was collected only from the residents of Gwangju and most respondents were aged 20-30. Future studies should target a wide range of areas and age groups. Second, because the questionnaire used in this study targets only convenience family restaurants, the results of this study cannot be generalized to all services companies. Future research should be done on a wide range of industries such as hotels, airlines, and hospitals, and perform a comparison between sectors.

• 한국식생활문화학회지
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• 제30권3호
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• pp.333-344
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• 2015

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at well-being restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.