• 한국조리학회지
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• 제10권1호
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• pp.32-45
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• 2004

This study is about choice attribution of customers make in food and beverage events. The researcher provided practical plans to uplift food-related enterprises and activate management through surveys and positive analyses, targeting customers who use food services. First of all, all event plans must include customer demands, social changes, special qualities of the business, and market research. Second, low demand season must be customers will be induced to the events. Third, prediction for market variable and solutions must be thoroughly examined and plans should look into the future to maintain a long period of time. Fourth, sufficient communication between planners and employees should be made before the event starts, so that food and beverage businesses can gain trust and quality of event services.Fifth, immaterial service and visible goods/menus in business of food and beverage events must be closely matched. Sixth, menus introducing a variety of merchandise, quality of nutrition and health of the business should be developed. Also, events from countries(regions) should be hold to create a market of cultural exchange. Seventh, for hereafter event plans, feedbacks are needed concerning customers needs and demands through customer care, after the food and beverage events. Eight, faculty management for convenience, kindness, safety, and life preserver accommodations in parking areas must be made, as automobiles are necessaries for people in Mycar era. The ninth, off-line and on-line care through on-line business construction and production of homepage must be done, due to the fact that even the well-made events are bound to fail if they are not delivered to the customers.

• 서비스연구
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• 제4권1호
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• pp.1-19
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• 2014

Every organization needs to maintain its long-term effectiveness through the positive perceptions, attitudes, and behaviors of its members. Customer orientation, job satisfaction, and organizational citizenship behavior (OCB) are the important functioning aspects for the long-term organizational effectiveness. The purpose of this study is to investigate the impact of service-worker's customer orientation on OCB within Korean bank and insurance sector by analyzing the relationship of constructs in the conceptual model. To achieve research objectives, survey method is employed. Findings of this research reveal that both need and enjoyment dimension of CO are very important in predicting OCB. We sent 220 questionnaires to service workers of the bank and insurance then received 200 valid responses. The research was conducted in bank and insurance agency in J city. The choice of these two types of organizations was dictated by the fact that they have large number of service worker with diverse background at multiple levels in these industries. Results also indicated that the moderating effect of pay satisfaction on the relationship between their OCB and CO had a weak effect.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• 경영정보학연구
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• 제21권1호
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• pp.61-90
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• 2019

디지털 관점에서의 고객 여정과 고객 경험 관리는 기업의 중요한 현안으로 대두되고 있다. 대형 가전제품 시장도 최근 온라인 판매량이 크게 증가하면서 디지털 고객 경험의 중요성이 높아지고 있으나, 오프라인 중심의 기존 방식이 유지되면서 온라인에서 정보를 찾고 제품을 구매하는 고객의 경험은 차별화되지 못하고 있다. 이 연구는 고관여 제품인 대형 가전제품의 온라인 구매 고객을 중심으로 구매 여정 각 단계별 고객 경험의 특징과 상호 영향을 분석하고, 제품 재구매 의도에 미치는 영향을 알아보고자 하였다. 분석 결과, 정보검색 단계의 인지적, 정서적 경험 모두가 만족도에 직접 영향을 주고 있으나, 구매 단계에서 정서적 경험은 인지적 경험을 통해 간접적 영향을 주는 특징을 나타내었다. 정보검색 단계의 경험은 다음 단계인 구매 경험에 긍정적 영향을 미쳤으며, 구매 단계의 경험은 다시 제품의 재구매 의도로 연결되었다. 그러나 온라인 구매 채널별 소집단 분석을 통해 구매 채널의 선택에 따라서 구매 경험보다 정보검색 경험이 제품 재구매 의도에 영향을 주는 요인이 될 수 있음도 확인하였다.

• 벤처창업연구
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• 제16권6호
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• pp.287-297
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• 2021

본 연구는 고객만족의 매개효과를 통해 고객충성도를 결정짓는 주요 요인을 연구하는 것이다. 또한 고객이 전통적인 자금이전과 은행에서 핀테크로 전환하는 이유를 살펴보고자 하였다. 이 연구에서 제시된 소비자 선택은 국경 간 자금거래에서 모바일 핀테크를 선택하는 요인에 대하여 알 수 있었다. 특정 요인에 대한 소비자 선호도를 추정할 수 있는 결합분석 접근방식을 사용하였다. 또한 모바일 결제 서비스를 사용하는 핀테크의 주요 속성이 선택에 미치는 영향에 대한 소비자 평가를 조사하였다. 이 연구에서는 국경 간 지불을 위해 정기적으로 모바일 핀테크를 사용하는 348명의 표본을 대상으로 분석하였다. 신뢰도와 매개효과를 검증하기 위해 SPSS 26을 사용하였다. 모든 설문지는 고객이 해외 송금을 위해 기존 은행 대신 핀테크를 사용하는 소비자들을 대상으로 연구하였다. 연구 결과 서비스 품질, 고객의 신뢰, 제품 품질은 고객의 만족도에 유의한 영향을 미치는 것으로 나타났다. 국가간 핀테크 결제거래에서 고객들의 충성도와 만족도를 높이기 위해서는 서비스 품질, 고객 신뢰 및 제품 품질에 보다 중점을 두어야 한다는 시사점을 얻을 수 있었다.

• 경영과학
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• 제29권2호
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• pp.91-103
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• 2012

Revenue management problems originated in the 1970's in the context of the airline industry have been successfully introduced in airline industries. It has started on the capacity control by booking classes for available seats, and has been recognized as a powerful tool to maximize the total revenue. Changing customer behavior and airline market environments, however, has required a new mechanism for improving the revenue. Dynamic pricing is one of innovative tools which is to adjust prices according to the market status. In this paper, we consider a dynamic pricing and seat control problem for discrete time horizon. The problem can be modeled as a stochastic programming problem. Applying the linear approximation technique and given the price set for each time, we suggest a mixed Integer Programming model to solve our problem efficiently. From the simulation results, we can find our model makes good performance and can be expanded to other comprehensive problems.

• 한국조리학회지
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• 제10권3호
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• pp.18-31
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• 2004

Korean food industry has been developed while it receives footlights as the most encouraging industry and composing one axis of food industry under various marketing activities and severe competitions. The purpose of this study was to understand customer's reason to use bakery, extract important factor, systematically analyze and suggest the direction of bakery industry through study on the character of bakery-user. The researcher Modified the Questionnaire developed by Yoon, YH(2000) & Kim, SE(2002). The major findings obtained from this study were as follows. First, on factors of confidence and propriety, price and communication with consumers, product and service, and service response, there was a high difference between male and female. Second, on factors of accessibility & product and service, there was a high difference among disparity of age. Third, on item of confidence and propriety, there was a high difference among customers' residing styles. Fourth, in relation to income level, there was statistically no difference.

• 한국산학기술학회논문지
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• 제9권5호
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• pp.1422-1427
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• 2008

호텔 기업은 고객에게 최고의 숙박과 식사 시설을 제공하여야 한다. 또한 고객에게 최고 품질의 서비스를 해야 한다. 고객의 호텔 선택 기준은 매우 까다롭다. 숙박 이용, 식당 이용, 컨벤션 이용 의도에 따라 호텔 선택의 기준도 다르며, 호텔 인지도도 달라진다. 본 연구는 이러한 호텔 이용자의 이용 의도에 따라 호텔 선택의 영향을 분석하였다. 분석 방법은 구조적 모형 검증 방식을 통하여 실시하였다. 연구 결과의 특징은 식당 이용, 숙박 이용, 컨벤션이용 의도에 따라 호텔 선택을 하고 있는 것으로 나타났다. 그렇지만 호텔 브랜드 지각 또는 서비스 품질지각에 따라 호텔을 선택하는 가설을 채택하지는 못했다.

• 한국항공운항학회지
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• 제21권4호
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• pp.112-118
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• 2013

Air travel demand has recently been growing and establishment and operation of low-cost carriers have been increased. Against this backdrop, low-cost carriers need to figure out diversified customer demand for low-cost carriers and ways to maximize marketing efficiency before applying it to the field so that they can attain superiority to large carriers in increased intensified competition. Low-cost carriers need to be differentiated from other carriers for the purpose of improving profits. Toward this end, this study conducted analysis on importance and satisfaction with carrier choice using IPA with regard to low-cost carrier customers. In conclusion, the paper accurately examined advantages and disadvantages of low-cost carriers compared to general carriers based on results of IPA analysis and suggested managerial strategies to enhance competitiveness based on division into four parts including maintenance and enforcement (1st quadrant, Delay compensation, Booking rapidity, Check rapidity, Crew service, refund service, baggage service, punctuality, transit services, airlines images), concentrated improvement (2nd quadrant, price, Convenience of seat), passive administration (3rd quadrant, Boarding service, cabin cleanliness, flight schedule, whether local crew on board, meal service, in-flight entertainment service), and enhanced satisfaction (4th quadrant, duty-free service, Variety of routes), so that practical suggestions could be presented to employees working in the field.