• 한국데이터정보과학회:학술대회논문집
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• 2006.04a
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• pp.43-47
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• 2006

Consider a multitype queue where queued customers arc served in their order of arrival at a rate which depends on the customer type. Here we calculate the sharp asymptotics of the probability the total number of customers in the queue reaches a high level before emptying. The natural state space to describe this queue is a tree whose branches increase in length as the number of customers in the queue grows. Consequently it is difficult to prove a large deviation principle. Moreover, since service rates depend on the customer type the stationary distribution is not of product form so there is no simple expression for the stationary distribution. Instead, we use a change of measure technique which increases the arrival rate of customers and decreases the departure rate thus making large deviations common.

• Journal of Distribution Science
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• v.11 no.12
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.33 no.1
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• pp.121-131
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• 2010

Technological innovation depends on the quality of workers, whose ability is the key component to raise business competitiveness. Our study evaluates how satisfactory is the training of workers at small and medium sized firms, and suggest how to improve upon it. We show the theoretical framework for the relation between customer satisfaction and their behavioral intent on the one side, and factors of training service quality. Our result show: (1) Factors affecting customer satisfaction are, in descending order of importance, expertise, policy, follow-up service, attitude and behavior, and convenience. (2) Contrary to established views on the service quality, satisfaction for training would not be the prerequisite variable for intent to act, in case of training service quality. (3) Satisfaction level for training depends on the type of organization in charge of training (government, university, or private sector.) It also varied among different types of business (L-type, A-type, and J-type.) Small and medium sized firms find it difficult to commit to training education due to lack of money and manpower. The recent expansion of free training service would address part of this problem. On the other hand, the outfit in charge of training could boost service quality by customizing their training program to the type of business they cater to.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.252-269
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• 2016

This study was conducted to analyze the influence of the service quality of the food court on customer satisfaction, revisit intention in a discount store. Among the 400 surveys, 371 participants were collected and 350 respondents were analyzed for the statistical analysis to verify research purposes. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, simple regression, and multiple regression analysis. Results shown that, first, service quality at the discount store can affect the customer's satisfaction. The factors which can affect the customer's satisfaction are type, empathy and credibility but guarantee and reactivity don't affect it. Second, service quality at the discount store can affect a customer's revisiting. The factors which can affect the customer's revisiting are type, guarantee, empathy and credibility but reactivity doesn't affect it. Third, the customer's satisfaction at the discount store can affect the customer's revisit intention. Through this study, food court service quality can affect not only the customers' satisfaction but also consumers' revisit intention. Therefore, the company and the management need to keep researching and developing various menus, customer service training, and hygiene training in order to set the customer at ease along with making a comfortable mood and set up a dine out & meeting system.

• Journal of Distribution Science
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• v.12 no.2
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• pp.49-57
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• 2014

Purpose - Theorists and researchers in the area of customer satisfaction generally agree that product satisfaction intervenes between expectancy disconfirmation and various post-purchase cognitive states including attitude and behavioral intention. Studies in a variety of settings have supported the effect of expectation and its disconfirmation on satisfaction, but only a small number of studies address the cognitive consequences of satisfaction decisions and none report data on choice processes such as brand selection. This study examines the influence of satisfaction and its determinants on behavioral intention and product preference in eight coffee shops across the country. Generally it was found in both overall and summed attribute analyses that satisfaction was a function of expectation and disconfirmation, that intention was a function of satisfaction, and that preference was influenced by satisfaction and disconfirmation, the latter having the greater effect. Research design, data, and methodology - The main objective of this study was to assess the dimensions of consumer selection and satisfaction in choosing a coffee shop. In order to achieve this objective, a study of coffee shops across the country was conducted. This study comprised in-depth questionnaires distributed to coffee shop customers. A survey was conducted from September 1, 2011 to September 30, 2011, involving franchise coffee shop, independently owned coffee shop, and roastery coffee shop customers. Results - Hypothesis 1-1, which states that coffee shop choice attributes differ based on the type of coffee shop, is accepted. It has a significance level of 0.05, according to choosing properties of coffee shop by convenience of transportation, varieties of beans, residence of the owner (manager), information, and relationships. Hypothesis 1-2, which states that satisfaction with the choice factor differs depending on the type of coffee shops, is accepted. The P-values for cleanliness and varieties of beans were 0.04 and 0.00, respectively, and have a significance level of 0.05, according to the satisfaction with the chosen coffee shop. Hypothesis 2-1, which states that the importance of the choice attributes in coffee shop selections differs based on the demographic characteristics of the customers, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Hypothesis 2-2, which states that satisfaction with the choice factor will differ depending of the type of coffee shop, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Conclusions - This study has shown that intention to revisit a certain shop is most likely correlated to satisfaction in all cases. In order to offer subsequent developments for coffee shops, this study also identifies relations between customer satisfaction and selection by finding significant factors. In order to maximize customers' satisfaction, coffee shops should analyze and satisfy customers' needs and wants in terms of coffee service. While the findings do not generalize beyond the mall sampling procedure used here, we have hopefully identified a close approximation of the process of satisfaction decisions used by consumers generally.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.879-892
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• 2021

In a make-to-order manufacturing environment, the manufacturer's quotation information is important information used as basic information for bidding, receiving orders, and producing products in response to various customer demands. This quotation information is changed according to various factors such as customer demands, changes in product production environment, changes in drawing information of technical partners, and technological improvement of products. Due to this change, various changes occur in the quotation information that the manufacturer is preparing to reflect the customer's requirements. The change of quotation information according to these various change factors puts a lot of burden on the quotation management work from the standpoint of a make-to-order manufacturing company. In particular, the change of quotation information due to the change factors of quotation is inevitable and frequently occurs due to the requirements of the customer in the customer-oriented make-to-order production environment. In this paper, we propose a quotation change process based on the quotation creation process and propose a consistent and efficient quotation change processing method. To this end, the factors causing the change of quotation were defined, and the types of changes for each factor were defined. And it shows the procedure of applying the quotation change process to the quotation management system through the cases of each cause of the quotation change. In addition, in order to show the usefulness of the quotation change factors, the type of quotation change, the quotation change process, and the quotation system management, the proposed quotation change process and function was applied in the integrated quotation management system for the ship engine division of a typical make-to-order manufacturing company 'H'. As a result, it was confirmed that the proposed quotation change process and management system according to the quotation change factors were efficiently performed.

• Asia Marketing Journal
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• v.7 no.1
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• pp.91-112
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• 2005

LG Household & Healthcare has achieved its goals of revenue growth and customer loyalty increase by applying new CRM strategy of OHUI brand, which is ranked in the middle of department store cosmetic channel. OHUI has set up detailed CRM strategy in order to solve AS-Is issues found by systematical review. First OHUI has gained critical mass and increased customer loyalty by developing customized loyalty program. OHUI also simplified customer types in order for employees to identify the customer type and apply the incentive program. As a result, the company has maximized the power of execution of its new strategy. Finally, OHUI has stabilized CRM by sharing best practice and implementing KPI. Throughout a series of CRM initiatives, OHUI has marked outstanding revenue growth and market share comparing to its competitors.

• The Journal of Industrial Distribution & Business
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• v.9 no.2
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• pp.47-55
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• 2018

Purpose - To meet the needs of various customers in an uncertain market environment, many companies use product modularization strategies. Modularization of a product means that one product consists of several components and that the type of product can be changed according to the combination of components. The greatest feature of modularity is that changes in one component do not significantly affect the physical changes in the other component to which they are connected. Modularization of products is recognized as a very important strategy to reflect increasingly complicated customer requirements to products and respond to the needs of various markets. Many studies have been made in connection with the concept of mass customer satisfaction. There are many prior studies that modularization of such products positively affects the operational performance (manufacturing cost, fast delivery, etc.) and innovation of the product. However, excessive modularization has been found to have a negative effect on this performance. However, there are very few studies on the nonlinear relationship between product modularization and customer satisfaction. Supplementing these academically insufficient parts is very necessary when considering the current market environment. Research design, data, and methodology - In order to make up for the shortcomings of academic research in Korea, this study collects data through questionnaires in electronic, auto, and defense industry. This is because these industries are using modularity of products. based on lots of previous studies and information overload theory, we made two hypothesis and verify with empirical analysis. All 108 data were used. We used the R program and SPSS program for statistical verification. Results - As a result of the study, modularization of products showed positive relationship with customer satisfaction to a certain level. However, it has been found that when the modularization is over and beyond a certain level, there is a negative relationship with customer satisfaction. Conclusions - Excessive modularization of products can have a negative impact on customer satisfaction. This result can be understood as a result of human limited rationality due to information overload. Therefore, it is important for companies to apply appropriate modularity to product design.

• Journal of applied mathematics & informatics
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• v.22 no.1_2
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• pp.523-533
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• 2006

We analyze two finite buffers queueing system with priority scheduling dependent upon queue length. Customers are classified into two types ( type-l and type-2 ) according to their characteristics. Here, the customers can be considered as traffics such as voice and data in telecommunication networks. In order to support customers with characteristics of burstiness and time-correlation between interarrival, the arrival of the type-2 customer is assumed to be an Markov- modulated Poisson process(MMPP). The service order of customers in each buffer is determined by the queue length of two buffers. Methods of embedded Markov chain and supplementary variable give us information for queue length of two buffers. Finally, performance measures such as loss and mean delay are derived.

• Journal of the Korean housing association
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• v.27 no.3
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• pp.1-9
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• 2016

It is essential to maximize the advantages of long-life housing in consideration of the occupants' demands in order to promote the construction of long-life housing. The diverse plan types with flexibility should be developed based on those demands. Therefore, this study aims to review the level of awareness of long-life housing, and identify the customer needs by conducting the survey for the preference to pre-defined plan types. The results of survey are as follows: 1) Despite the enforcement of the Long-life Housing Certification System in 2014, the recognition among the customers about the long-life housing is still on the low level as shown in that 79.9% of respondents were not aware of the long-life housing; 2) For three alternative plan types, 78.5% on the integration type in front, 63.1% on the moving kitchen type, 47.0% on the Divided Housing type had intention to change; 3) 68.9% of the total are willingly ready to purchase the long-life housing under the condition of no difference in price between normal apartment and long-life housing. The less the number of family members is, the bigger this ratio of positive purchase intention is. Reflecting these results into the designs is expected to contribute to the enhancement of customer satisfaction as well as the diffusion of long-life housing.