• Culinary science and hospitality research
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• v.13 no.2
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• pp.35-46
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• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.2
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• pp.221-228
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• 2020

This study suggests an alternative to the conventional collaborative filtering method for predicting consumer choice, using case-based reasoning. The algorithm of case-based reasoning determines the similarity between the alternative sets that each subject chooses. Case-based reasoning uses the inverse of the normalized Euclidian distance as a similarity measurement. This normalized distance is calculated by the ratio of difference between each attribute level relative to the maximum range between the lowest and highest level. The alternative case-based reasoning based on similarity predicts a target subject's choice by applying the utility values of the subjects most similar to the target subject to calculate the utility of the profiles that the target subject chooses. This approach assumes that subjects who deliberate in a similar alternative set may have similar preferences for each attribute level in decision making. The result shows the similarity between comparable alternatives the consumers consider buying is a significant factor to predict the consumer choice. Also the interaction effect has a positive influence on the predictive accuracy. This implies the consumers who looked into the same alternatives can probably pick up the same product at the end. The suggested alternative requires fewer predictors than conjoint analysis for predicting customer choices.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.151-162
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• 2010

This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.7
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• pp.1220-1231
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• 2010

This study examined customer misbehaviors in retail settings by identifying behavioral patterns and exploring behavioral backgrounds and consequences from the employee's perspectives. Qualitative data were collected from an individual interview method, and 222 interviews were analyzed. Customer misbehavior was categorized into unethical returns, problem behaviors in service encounters, unreasonable demands, shoplifting/fraud, ill-mannered behaviors, and selfish behaviors. Behavioral backgrounds included dissatisfaction, unreasonable expectations, actively benefiting of service failures, taking advantage of service standards, illegitimate complaints, monetary gains, transferring responsibility, and demanding special treatment. Employees experienced stress facing misbehaving customers with no other choice except to accept misbehaviors and learned misbehaviors as customers themselves. The study further discusses the implications.

• Journal of the Korean Operations Research and Management Science Society
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• v.29 no.1
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• pp.101-112
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• 2004

Customer satisfaction level is usually measured in terms of price, qualify, customization, after-sale-service, product variety etc. Each firm sets up a distinctive production/marketing strategy to gain competitive advantage by Prioritizing the customer satisfaction measures. The market differentiation strategy directly results in supply chain performance such as lead time, inventory, customer fill rate and market share. Product proliferation desirable in customization sense often conflicts the economies of scale effect in production side. This paper focuses the relationship between product variety and market share. Specifically, we investigate how introduction of new product affects the current market share, i.e., formation of customer preference and provide some insight into the optimal range of product variety.

• Journal of Information Technology Applications and Management
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• v.22 no.1
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• pp.77-93
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• 2015

As the range of the customer choice becomes more diverse, the average life span of companies' products and services is becoming shorter. Most companies are striving to maximize the revenue by understanding the customer's needs and providing customized products and services. However, companies had to bear a significant burden, in terms of the time and cost involved in the process of determining each individual customer's needs. Therefore, an alternative method is employed that involves grouping the customers into different categories based on certain criteria and establishing a marketing strategy tailored for each group. In this way, customer segmentation and customer clustering are performed using demographic information and behavioral information. Demographic information included sex, age, income level, and etc., while behavioral information was usually identified indirectly through customers' purchase history and search history. However, there is a limitation regarding companies' customer behavioral information, because the information is usually obtained through the limited data provided by a customer on a company's website. This is because the pattern indicated when a customer accesses a particular site might not be representative of the general tendency of that customer. Therefore, in this study, rather than the pattern indicated through a particular site, a customer's interest is identified using that customer's access record pertaining to external news. Hence, by utilizing this method, we proposed a methodology to perform customer segmentation. In addition, by extracting the main issues through a topic analysis covering approximately 3,000 Internet news articles, the actual experiment applying customer segmentation is performed and the applicability of the proposed methodology is analyzed.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.1
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• pp.457-470
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• 2021

The banking system provides a number of important functions for the economy and is also the lifeblood and financier of the economy in each country. Large amounts of idle money have not been exploited by banks; however, banks still depend on loans, including loans from foreign banks, to meet the growing demand, as such, for banks, the cost of capital is high, the stability and business efficiency are low and banks have not promoted their internal resources to grow steadily. To achieve the goal, this research analyzes the factors affecting the choice of bank for the deposit decisions of customers in Vietnam. The study used a sample data of 250 individuals and SPSS software was used to analyze the data. The results showed that customer policy has a positive effect on customers' deposit decisions in a bank, and this is new evidence regarding behavioral theory in the case of Vietnam. Results further demonstrated that other factors such as employee image, brand, interest rate, relative influencing, and transaction time positively impact the choice of bank for the deposit decisions of customers. However, the bank's promotion strategies had no impact on the choice of bank for the deposit decisions of customers. Besides, employee image is the most influential factor in the deposit decisions, followed by the bank's brand and interest rate.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.106-120
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• 2015

Along with economic growth which affects to the overall increase in income level within society, more permissible leisure time, and change in values of the life style directly affected to the more demand of performance arts. The theaters where the performance contents are actually accomplished have been built with various objectives and now there are 232 of performing art theaters are in operation at various locations over the country. The purpose of this research is to identify behavioral factors regarding how the preferable choice were made from the various type of the performance arts, study for the correlation on post behavior customer based on the survey conducted at Sori Art Center. As a result of this research, there were strong correlation were identified between how the preferable choice were made among the various type of performance and Customer's intend of returning visit /perceivd value. In addition to the aforementioned result, the survey result shows that the excellence of the facility, hospitality level of the staffs, and additional customer services were the meaningful positive factors and user convenience/subsidiary facilities were negative factors to the overall service quality control activities. The research reveals meaningful correlations between quality of the customer service factors and how the preferable choice were made by customer that lead to strategic plan which will increase competitiveness of the Sori Art Center. Extensive research for the Sori Art Center which represents cultural power of the local community would be exemplary case not only for the art centers in metropolitan area but also other local areas within the country.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.