• Journal of Distribution Science
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• v.16 no.9
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• pp.59-63
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• 2018

Purpose - It has already been proved that 'mood' as the physical environment of shopping affects consumers' main sensory channels such as sight, hearing, smell, touch. However, there is no consensus on how the olfactory cue influences the customers in the shopping environment. In this study, we examine the previous studies on how the olfactory cue affects the customers in the shopping environment and present a clear direction as a suggestion for progressive research. Research design, data, and methodology - It is not important to use a lot of unconditional fragrance, but it should be exposed to the environment that suits the proper fragrance. In recent years, meaningful research on store fragrance has been slowly increasing. As a result, studies on the fragrance effects of retail stores have been conducted to verify the relevance of fragrance suitability in stores and consumer spending scale. Results - The fragrance appropriate for each store can not be uniformly specified as any fragrance. This is because external variables such as time, season, temperature, lighting, density of shoppers, and music in the store also affect customer evaluation. For example, using an unsuitable fragrance may encourage customers to leave the store quickly by restraining impulsive purchases or by disturbing concentration. The store manager should also be interested in using fragrances that are proven and effective in the store environment, but they should also have the ability to easily manipulate and manage the fragrances very appropriately according to changes in the store environment. Store managers should observe consumer preferences and responses according to their goals and strategies, and then systematically manage and store information about the fragrance appropriate to the store. Conclusions - In the future, the fragrance marketing researcher needs to consider the spatial form and density of the customer. In practice, managers operating a retail store should check the most appropriate store density(congestion) according to the size and spatial characteristics of the store and maintain the ideal conditions. To do this, it is necessary to pay attention to how to select and control sensory elements such as fragrance(olfactory), music(auditory), and lighting(visual).

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.302-318
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• 2008

This study had the following four objectives: a) to measure the quality attributes of school foodservice based on responses of students, parents, and faculty members, b) to compare the quality attributes by city and province, c) to analyze the overall satisfaction of the respondents, and d) to identify the effects of the quality attributes on overall satisfaction by city and province. Questionnaires were distributed to 5,560 students, 1,920 parents, and 1,920 faculty members, and were collected using on/off-line mail (collection rate: 100%). The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, and multiple linear regression analysis. From the quality attributes analysis, 'providing information on foodservice' was perceived as being performed well by the students (78.8), parents (76.0), and faculty (87.7). However, 'pleasant foodservice environment' was given low scores by the students (62.4), and 'entertains suggestions offered to foodservice' was perceived as low by 66.1% of the parents and 74.9% of the faculty. Upon comparing the quality attributes by city and province, the majority of scores by students and parents in Busan were significantly higher than those of students and parents in others geographical areas. The overall satisfaction levels (scores) were as follows: 66.4 for students, 70.0 for parents and, 76.8 for faculty. Finally, in the regression results, which showed the effects of the quality attributes on overall satisfaction by city and province, improvements of 'food taste', 'kindness offered by employees', and 'menu variety' would increase satisfaction in most cities and provinces. However, other identified attributes were significantly different among the 16 cities and provinces that were examined. Therefore, these regions will need to make different efforts to improve customer satisfaction for school foodservice.

• Journal of Convergence for Information Technology
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• v.10 no.8
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• pp.250-258
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• 2020

This study analyzes service scape and esthetic labor, emotional reaction, coustomer behavior intention that impacts skincare coustomers' behaviors and extracts relationships of cause and effects. Using 280 surveys were conducted to estheic shop visitors in Ulsan and Geyongnam area in recent 3 months. Using 257 surveys out of the 280 surveys, the writer did actual proof analysis. The data sample is analyzed in multiple regression analysis using Statistical power analysis with 2.1 analysis. Then the statistical processing is done with SPSS 21.0 and AMOS 21.0. It is proven that customer satisfactions from that positive reactions also increase revisit intentions by creating positive ripple effects. Through discoveries of structural relationships of predisposing factors of satisfactions in esthetic and revisit intentions, this study extracts scholastic and operational implications to have positive impacts. Expanded analysis is required in further researches with consideration of various age group and regional targets.

• Journal of Korea Society of Industrial Information Systems
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• v.24 no.4
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• pp.53-64
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• 2019

This research explored the main and interactive effects of service employee market orientation, service creativity, and national culture(Korea and Japan). To test the hypotheses, responses were collected from 196 Korean and 195 Japan hotel service employee samples. The results showed that service employee market orientation(customer orientation, competitor orientation, and interfunctional coordination) has a positive relationship with service creativity. Also, national culture moderates the relationship between service employee market orientation and service creativity, thereby implying the positive relationship between competitor orientation and service creativity is stronger in Korea than in Japan. In contrast, the positive relationship between interfunctional coordination and service creativity is stronger in Japan than in Korea. Theoretical implications of our findings and practical recommendations for how to address the impact of market orientation on service creativity are discussed.

• Journal of Distribution Science
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• v.18 no.12
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• pp.79-90
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• 2020

Purpose: This study aims to explore the service improvement and marketing strategy to measure the effect of the DISC (dominance, influence, steadiness, conscientiousness) behavior type of hair salon workers on service quality and marketing. Research design, data and methodology: 236 responses were analyzed by distributing questionnaires to hair salon workers through SNS. Factor analysis and reliability analysis were applied and the influence of job factors on work satisfaction and turnover intention, and the statistical significance of the DISC behavioral type adjustment effect verified. Results: First, among the general characteristics of the survey subjects, the most common respondents were women and interns in their twenties, with less than four years of experience and less than three years of work experience on site. Second, the working environment, employee relations and compensation policies caused by work-related factors have shown a major influence on work satisfaction. Third, the working environment and human relationships among the job factors have an impact on turnover intention. Conclusions: The working environment, human relations, and compensation system derived as job factors had a crucial effect in service quality and marketing on job satisfaction, and among job factors, working environment and human relations had a significant influence on turnover intention.

• The Korean Journal of Franchise Management
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• v.12 no.2
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• pp.51-60
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• 2021

Purpose: Waiting occured frequently in the service industry. Because waiting time is perceived as a loss by customers, perceived waiting time affects positive and negative responses to restaurants. If the waiting time is perceived as long, the waiting receptivity to accept the wait may also decrease. Therefore, restaurant stores need to increase waiting satisfaction so that customers can feel the waiting time shorter. Therefore, in this study, the effect of perceived waiting time and waiting satisfaction of customers visiting Taiwanese restaurant companies on waiting acceptability, emotions (positive and negative emotions) and satisfaction is investigated. Research design, data, and methodology: This study examines the structural relationship between perceived latency, waiting satisfaction, emotion, and satisfaction. To verify the purpose of this study, a research model and hypothesis were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All configurations were measured with multiple items tested and developed in previous studies. Data collected from 407 Taiwanese restaurant customers were analyzed using SPSS 22.0 and SmartPLS 3.0 programs. Confirmatory factor analysis was performed to measure the reliability and effectiveness of the measurement tool. Structural model analysis was performed to validate the study model. Results: The study results are as follows. Perceived waiting time was found to have a positive effect on negative emotions. In addition, it was found that waiting acceptability had a negative effect on negative emotions, and had a positive effect on positive emotions and customer satisfaction. Positive emotions were found to have a significant positive effect on customer satisfaction. Also, waiting satisfaction was found to have a positive effect as a moderating variable on the relationship between perceived waiting time and waiting acceptability. Conclusion: According to the results of this study, perceived waiting time was found to have a negative effect on eating out consumers. However, if the waiting time is satisfied, waiting time will increase the waiting time acceptability. Therefore, if customers are satisfied with the waiting environment by improving the quality of the waiting environment, it will be possible to establish a marketing ^*strategy^* that stimulates the positive effect of the perceived waiting time.

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• Journal of Advanced Technology Convergence
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• v.3 no.1
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• pp.43-49
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• 2024

The beauty industry has evolved into a highly competitive service sector, expanding alongside economic growth. Nail art, in particular, has witnessed a remarkable surge in popularity. To efficiently manage individual time, nail salons have adopted reservation systems. However, the issue of no-shows, where customers fail to keep their appointments, has emerged as a significant societal and economic concern. This study seeks to identify and address the root causes of no-shows in nail salons, providing essential data for the industry. A comprehensive survey was conducted, involving 476 customers from nail salons in the Daejeon and Chungcheong regions. Survey responses were analyzed using SPSS 24.0 software. Results revealed that a change of mind was the primary reason for no-shows. This underscores the importance of promoting reservation awareness among both businesses and consumers. To mitigate no-shows, suggestions included implementing non-refundable reservation deposits and imposing cancellation fees. Notably, the beauty industry currently lacks systematic regulations concerning no-shows, highlighting the necessity for future research aimed at developing reservation-related guidelines and standards.

• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.209-222
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• 2012

This study tests a model that physical environment for shopping experience consist of the emotional responses of consumers and the effect of it's behavioral reactions. Specifically, this study have discussed how to perceive the attractive environment for customers, how to induce positive feelings or negative, how to form a switching barriers, how to lead loyalty. This findings can be summarized as follows. The results show that the models fit the data well and that nearly all of the hypothesized relationship construct are supported. First, attractive physical environment of the store had an significant effect on positive emotions to customers. Second, positive emotions that customers response about physical environment of store have an significant effect on switching barriers and loyalty. Third, the switching barriers formed in the consumer's mind to store have a significant effect a positive loyalty. The results present that attractive physical environment of stores have been thought to be key to switching barriers and customer loyalty.

• The Journal of the Korea Contents Association
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• v.12 no.12
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• pp.761-770
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• 2012

The purposes of the study is builded upon previous researches to investigate the relationship among store's physical environment, customers' emotional responses and behavior intention. For achieving study purposes, research model and hypotheses were set up after reviewing previous researches. The data were collected from a sample of 659 consumers of korea and china department stores, then used to conduct an empirical analysis. The results showed: First, the significant relationship were partially found among store's physical environment, emotional responses and behavior intention, design factor, social factor of store' physical environment both influence shoppers' positive emotions, indirectly influence shoppers' behavior intention through positive emotions, and social factor influence shoppers' negative emotions, indirectly influence shoppers' behavior intention through negative emotions. Second, the results also showed that they are different between korea and the china customer. Therefor, this study has provided a variety of theoretical and practical implications for global retailers to set up marketing strategies.