• 산업경영시스템학회지
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• 제35권1호
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• pp.57-65
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• 2012

The relationship between product quality/function and customer satisfaction has been considered an important point for the new product development. The seminal paper by Kano was the first to thoroughly address the non-linear relationship between product performance/function and customer satisfaction. In the analysis framework of the original Kano model, five factors are assumed, among which indifference factor occupies 40% in the classification scheme. When we analyze survey response using Kano model, many quality attributes can be resulted in indifference factor. This implies that some attributes which are meaningful tend to be classified as indifferent attributes for the customer satisfaction. In order to tackle this problem, a modified Kano model is proposed by reducing the indifference factor. The modified Kano model can be robust for the survey response. A survey is performed for the quality attributes of the smart phone. The response is analyzed and compared based on the original and modified Kano model. The surveyed quality characteristics of the smart phone are performance related attributes, application programs, functional attributes and subjective emotional quality attributes. Many quality attributes classified as indifference factor in the original model are classified as attractive, must-be, and expected factors, respectively.

• 한국경영과학회지
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• 제37권3호
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• pp.1-12
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• 2012

The research mainstream has focused on improving the competitiveness throughout the reinforcement of customer satisfaction and loyalty in the banking industry, but there is still a lack of research that reflects characteristics of banking services. From a customer point of view, this study considers a variety of bank characteristics such as levels of interest rate, numbers of transaction banks, monthly average balance, and age. In line with this observation, the main objective of the current research is to investigate the relationship between bank characteristics and ongoing transaction intentions with a particular bank using a categorial regression analysis and in turn, provide insights for managers. First, the findings show that deposit interest rate is insignificant for leading customers to ongoing transaction intentions, but loan interest rate is significant when customers are satisfied with a loan interest rate. Second, if customers only transact their banking services with a particular bank, they are more likely to deal with the bank, rather than customers who transact additional one or two banks. Third, in the case of monthly average balance, customers who have more than \100 million wons per month are likely to switch other competitors. Finally, old customers are more stable than young customers when they consider to switch the relationship with a bank. The author provides insights for bank managers and discusses research limitations and further directions of the study.

• 한국컴퓨터정보학회논문지
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• 제8권1호
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• pp.76-83
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• 2003

고객 충성도 향상을 통해 이익 증대를 도모하는 CRM 기술은 기업의 중요 전략중 하나인 동시에, 교육용 사이트의 CRM 특성 평가는 CRM 적용 활성화를 위하여 필수적 항목이라 할 수 있다 따라서 본 연구에서는 CRM 기술의 정의 및 특성. 웹사이트 평가 동향을 분석한 후 최근의 정량적 전역 평가 방법론인 Web-site QEM을 이용하여 CRM 특성 평가 모델을 설계한다. 이에 현재 운영 중인 교육용 사이트의 CRM 특성 서비스 내용을 비교하고, 학생 사용자 관점에서 고객 충성도와 고객 만족도를 향상시키기 위한 CRM특성에 대한 평가 기준과 정량적 모델을 제안한다. 제안된 평가 모델의 일부를 운영중인 교육용 사이트에 적용하여 결과 값을 제시한다.

• 한국의상디자인학회지
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• 제14권4호
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• pp.17-27
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• 2012

The purpose of this study is to analyze the perceived service quality according to the characteristics of beauty salons and customer demographics. 343 customers were surveyed in the areas of university campuses, central district and residential areas of Cheongju. The questionnaire consisted of the characteristics of beauty salons and customer demographics, and items to evaluate the service quality. Confirmatory factor analysis, t test, ANOVA and descriptive statistical analysis were used to analyze the data. The results were as follows; First, the preference for the number of designer in the beauty salon were differed by sex, age and occupation. Women, college and graduate students preferred the salons with over seven designers. The customers over forty years old used smaller beauty salon. Second, Female perceived higher service quality in all respects such as technique, kindness and convenience of reservation than male did. There were no difference in age groups and occupations. Third, nationally franchised shop which located in downtown with more than 20 designers were highly evaluated in view of service quality.

• Nutritional Sciences
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• 제9권2호
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• 한국컴퓨터정보학회논문지
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• 제24권5호
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• pp.139-147
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• 2019

This study is conducted to analyze how Social Media characteristics of restaurant franchise affect customer decision making and redelivery intention and find out how to do Social Media marketing which is getting important. Through this study, we will understand the direction of Social Media management. In this study, we had 220 users to respond questionnaires who looked up about restaurant franchise through Social Media. In the previous research, we classified the Social Media characteristics about the restaurant franchise into the fields of liveliness, agreement, reliability, communication, accuracy, and entertainment. In order to verify the hypothesis, we conducted single regression analysis and multiple regression analysis and verified the relationship between variables. First, we found that Social Media characteristics of restaurant franchise has a positive relationship with favorability. Second, Social Media characteristics of restaurant franchise has a positive relationship with satisfaction. Third, favorability has a positive effect on satisfaction. Fourth, favorability has a positive effect on the intention of re-inquiry and redeliver. Fifth, satisfaction has a positive effect on the revisit and intention to redirect. As a result of the study, we found that restaurant franchise will gain trust of customers if they take into account the characteristics of Social Media of restaurant franchise and conduct customized marketing according to the head office of restaurant franchise and perform continuous feedback and management in order to improve customer's favorability and loyalty.

• 한국정보시스템학회지:정보시스템연구
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• 제33권1호
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• pp.115-131
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• 2024

Purpose This study aims to analyse the impact of the development of fintech and the emergence of internet primary banks due to the increasing use of smartphones on the performance of traditional local banks from both financial and non-financial perspectives. Return on equity (ROE) and return on assets (ROA) are used to assess the performance differences between the two types of banks and how these differences are affected by their financial characteristics. Design/methodology/approach Using return on equity (ROE) and return on assets (ROA) as indicators, we identified the differences in operating performance between the two types of banks. In addition, this study analysed the impact of financial characteristics on profitability through regression analysis with various control variables. We further studied the impact of non-financial characteristics (customer reviews, social media reactions, etc.) on operating performance. Findings The net interest margin ratio of local banks had a positive impact, while the marketable securities ratio of Internet primary banks had a negative impact. The non-financial analysis shows that the number of customer reviews and social media reactions have a significant impact on the performance of Internet primary banks, suggesting that customer satisfaction and positive market perception are important factors in the performance of Internet primary banks.

• 보건의료산업학회지
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• 제8권3호
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• pp.1-11
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• 2014

The present study aimed to survey doctors working in five university hospitals about internal customer satisfaction and organization commitment level in order to identify casual relationships through structure equations. According to the analysis, organization management had the biggest impact on internal customer satisfaction level, and the sooner the factor was named personnel, leadership, job, and compensation, the bigger the impact it had on the level. The research model was generally found to be good in terms of goodness of fit, considering the value of $x^2$ calculated as 103.314, the degrees of freedom of 38, GFI 0.924, AGFT 0.868, NFI 0.888, CFI 0.925, and RMSEA 0.086. In conclusion, the internal customer satisfaction level of doctors was significantly proportionate to organization commitment by means of their general satisfaction level, while also being directly proportionate to organization commitment (p<0.05). Meanwhile, statistical significance could not be found when measuring the effects of the doctors' basic characteristics on the levels of internal customer satisfaction and general satisfaction in hospitals.

• 품질경영학회지
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• 제32권1호
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• pp.130-143
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• 2004

Although consumer needs for better products force manufactures to put emphasis on design, often development of a product has been done without the formal process to consider consumer needs. In order to identify the implicit needs of customers and the areas of potential demand on a product, several analysis scheme such as QFD (Quality Function Deployment) has been developed. QFD, also known as the House of Quality, is the efficient tool ever created to tie product and service design decisions directly to customer wants and needs, i.e. VoC (Voice of Customer) To utilize this tool on a product design, first of all, the consumers attributes and the engineering characteristics must be exactly investigated. However there were only few studies about them on shoe design. Hence in this paper we developed an innovative framework for shoes design based on QFD. As a result, we uncovered 29 dominant human satisfaction dimensions as the consumers attributes for customer-oriented quality evaluation of a comfortable shoes. Here, 29 human satisfaction dimensions for a shoe design were identified as the dimensions that represent the human sensitivity and psychological feeling on comfortable shoes. Also, we proposed 60 human interface elements as the engineering characteristics. The relationships between human satisfaction dimensions and human interface elements were investigated. This study will help the designers and manufacturers clarify the conceptual and abstract aspect of the design evaluation by proposing a more systematic and process-oriented method.

• 한국식품조리과학회지
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• 제26권6호
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• pp.717-726
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• 2010

The purpose of this study was to measure customers' perception of brand personality and self-image of family restaurants and compare the congruity between brand personality and customer-perceived self-image according to customers' general characteristics. Self-administered questionnaires were completed by 377 customers, and data were analyzed by frequency, chi-square, paired samples t-test, factor, reliability, cluster, and discriminant analyses. Results of the study were as follows: factor analysis of brand personality and customer-perceived self-image as 5 factors, i.e., sincerity (10 variables), excitement (8 variables), competence (7 variables), sophistication (6 variables), and ruggedness(5 variables). As a result, the averages of brand personality and self-image of family restaurants were $2.93{\pm}0.39$ and $3.24{\pm}0.52$, respectively. Cluster analysis divided subjects into two groups according to congruity between brand personality and customer-perceived self-image of family restaurants: congruity group and incongruity group. The two groups were differed from one another in general characteristics. Limitations and future research directions are also discussed.