• 한국조리학회지
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• 제9권3호
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• pp.141-154
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• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• 유통과학연구
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• 제15권8호
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• pp.37-46
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• 2017

Purpose - Many studies have shown the effects of the external images of female flight attendants on the customers' satisfaction. Recently, the perception of male flight attendants has become more important and positive, and airlines are hiring a significant number of male flight attendants every year. Due to the lack of research on the male flight attendant, however, the images of male flight attendants were investigated for this study. Research, design, data and methodology - Using survey techniques with 204 respondents, this study used analytical data based their resulting analysis. Results - The study examined whether the image of the male flight attendant affects the cognitive and emotional perceptions of customers. The focus of the present study is the external image of the male flight attendant, and the following image-component divisions were formed: hairstyle, body type, uniform, speech, and facial expression. Conclusions - The study purpose sought to determine whether the image of the male flight attendant exert effects on the emotional and cognitive images of airlines, and if these images have a positive effect on the customers' satisfaction and loyalty for an airline, so that airlines can use the external image of the male flight attendant to help with its own image reinforcement.

• 한국식생활문화학회지
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• 제24권6호
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• pp.721-727
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• 2009

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, 'the close location' had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers' satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, 'food' and 'information and service' were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.

• 한국산업정보학회논문지
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• 제26권6호
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• pp.35-46
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• 2021

본 연구는 4차 산업혁명시대와 Covid 19로 인해 비대면 라이프스타일이 가속화됨에 따라 배달 앱을 이용하는 사용자의 행태를 분석하였다. 구체적으로 본 연구는 배달 앱 서비스를 이용하는 고객의 지각된 서비스 품질이 전환비용, 고객 만족과 지속적 사용의도에 미치는 영향을 살펴보고, 그 결과를 토대로 배달 앱을 이용하는 이용자(고객), 배달 앱에 가입하여 운영하는 입점자(음식점), 그리고 고객과 음식점을 연결하여 주는 플랫폼(배달의 민족 등)에 유용한 정보와 시사점을 제공하는 것이 주요 목적이다.

• 디지털산업정보학회논문지
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• 제9권1호
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• pp.177-188
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• 2013

As the number of smart phone users increases, many organizations begin to adopt social media rapidly to diversify communication channels with customers. Specifically, micro-blog, which supports instant and two-way communications between users and between organizations and users, has been adopted by many organizations as an efficient way not only to identify new customers but also to retain existing customers. The purpose of this study is to investigate the usage motivation and satisfaction of enterprise twitter based on use and gratifications perspectives comparing with Korea and China. Based on prior studies on use and gratifications of internet-related media, information seeking, pleasure/entertainment, relationship, communication, and incentives were identified as usage motivations of enterprise Micro-blog. This study contributes to provide the base of activation strategies and practical implications for micro-blog as a marketing tool.

• 디지털산업정보학회논문지
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• 제20권1호
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• pp.47-58
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• 2024

The serving robot is defined as a robot that carries cooked food to a customer table or collects and carries bowls after eating. This study presented a research model to find out the causal relationship between customer satisfaction and continuous use intention through the three factors of serving robot service quality. In addition, in order to empirically verify the above research model, a survey was conducted on customers using serving robots within the last 5 months. 300 copies were analyzed using SPSS 20 as the final analysis, excluding unfaithful responses. The main findings of this study are as follows. First, serving robot service quality (typical) found to have significant effect on customer satisfaction and continuous use intention. Second, it was found that serving robot service quality (reliability) had a significant effect on customer satisfaction and continuous use intention. Third, it was found that serving robot service quality (ease) did not significantly affect customer satisfaction and continuous use intention.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.8-13
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• 2006

In this paper, we try to find success factor to satisfy Female Customer of a Family Restaurant We survey Female Customers Requirement and make a Questionnaire based on Female Customer by interview and internet Homepage. We find Potential customer satisfying factor by using Kano Analysis and Timko's CS coefficient and Potential Customer Satisfactionv improvement Index(PCSI) which is suggested by Leem represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. We also discuss how to use this result, we hope our result to apply customer satisfying many fields not only Family Restaurant.

• 한국조리학회지
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• 제15권4호
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• pp.172-186
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• 2009

본 연구에서는 국내 파인다이닝 레스토랑을 이용한 경험이 있는 소비자를 대상으로 이용 행태에 따른 물리적 환경의 중요도 차이와 고객 만족과의 관계를 파악하여 경기 불황으로 인해 어려움을 겪고 있는 파인다이닝 레스토랑 업계의 영업활성화를 위한 마케팅 전략 수립에 도움을 주고자 한다. 설문조사는 2009년 5월 1일부터 6월 30일까지 61일간 저녁 시간대에 실시하였으며, 서울 세종로 사거리에 위치한 파인다이닝 레스토랑 'Wood & Brick'과 'Benigni'를 방문한 서울지역 20세 이상 남녀 내국인 거주자를 대상으로 하였다. 자료의 처리는 SPSS 14.0 통계패키지를 사용하여 빈도분석, 신뢰도 검증, 요인분석, ANOVA, 다중회귀분석을 사용하였다. 그 결과 이용 행태에 따른 물리적 환경 중요도 차이는 월평균 이용 횟수와 1인당 이용 비용에 따라 차이가 나타났으며, 물리적 환경과 고객 만족과의 영향 관계에서는 청결성, 공간 배치, 매력성, 접근성이 고객 만족에 긍정적인 영향을 미치는 것으로 나타났다.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2006년도 춘계공동학술대회
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• pp.331-339
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• 2006

This paper is to introduce guidelines for consumer and customer satisfaction. International standards such as ISO 10002, ISO/IEC Guide 14, ISO/IEC Guide 17 are considered. This study is to discuss guidelines for complaints handling in organization, and purchase information on goods and services intended for customers, and instructions for use of products of consumer interest.

• 디지털산업정보학회논문지
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• 제5권4호
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• pp.231-247
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• 2009

With the growth of e-commerce banks make the best use of internet banking which can provide all sorts of financial services in cyber space and satisfy customers beyond traditional banking services which are cash reserve and loan based on retail. For survival of internet banking high quality of service should be provided to customers. For this, the attributes of service quality in internet banking should be identified first. The studies on scale of service quality in internet banking have been divided into two ways. While traditional way has focused on SERVQUAL, several researchers have developed scale of e-service quality. However, the dimension of e-service quality is applied from the traditional dimension of service quality. In this paper five dimensions of tangibles, reliability, responsiveness, assurance, and empathy based on SERVQUAL are used as scale of service quality in internet banking through reviewing previous studies. In addition, because service value is correlated to service quality, the dimensions of service quality can affect e-service value. The positive relationship among e-service value, customer satisfaction, and customer loyalty in online or offline service has been identified by previous studies. The purpose of this study is to identify the relationship among service quality, e-service value, customer satisfaction, and customer loyalty in internet banking. SPSS 12.0 is used to test validity and reliability of questionnaire items and correlation of variables and AMOS 4.0 is used to test the hypotheses. The results of this study show that the responsiveness, assurance, and empathy factors of service quality have a positive effect on service value and that the tangible and assurance factors have a positive effect on customer satisfaction. It also shows that e-service value affects positively customer satisfaction and loyalty. Customer satisfaction affects positively customer loyalty. Therefore, to enhance customer satisfaction and loyalty, service quality and value of internet banking should be improved through reinforcing customers' trust in internet service quality.