• 문화기술의 융합
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• 제8권4호
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• pp.445-455
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• 2022

금융 서비스에서 적극적으로 활용되고 있는 챗봇은 대화 오류와 기계적인 답변으로 사용자 경험을 저해하고 있다. 이 연구는 의인화된 챗봇의 자기노출과 감정표현이 금융 서비스에서 대화 오류 시 사용자 경험에 미치는 효과를 살펴보았다. 일상적인 금융 서비스 문의 상황에서 자기노출 유형(긍정적 vs. 부정적)과 감정표현 수준(높은 수준의 자신감 vs. 낮은 수준의 자신감)별로 시나리오를 구성해 온라인 실험을 진행하였고, 신뢰, 곤혹도, 서비스 회복만족, 지속 사용의도를 측정하였다. 실험 결과, 의인화된 챗봇의 자기노출과 감정표현에서 신뢰, 곤혹도, 서비스 회복만족, 지속 사용의도에 대해 각각 주효과가 나타났고 신뢰와 곤혹도에서 상호작용 효과가 나타났다. 결론적으로 의인화된 챗봇이 긍정적 자기노출과 자신감 있는 감정표현을 할 때 상대적으로 신뢰가 높아지고 곤혹도가 낮아지는 것을 확인하였다.

• Human Ecology Research
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• 제58권2호
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• pp.177-186
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• 2020

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers' experiences with consumption values that influence consumers' satisfaction with the overall restaurant service.

• 대한인간공학회지
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• 제31권1호
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• pp.23-32
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• 2012

Objective: This research proposes a methodology, which validates a grasp of the customers' emotions in the service design area. Background: As the era of service design has taken its approach, the need for a deliberate design that would reflect the customer's experience had emerged in the area of service. Therefore, a variety of methodologies has been adopted in the field of service design with the purpose of discovery of the customers' needs. Even though the importance of an emotion-sentient research of a service experience increases, its research progress remains to be inadequate in comparison to all the other areas. Method: Having had taken some resources from the emotional studies under other areas of expertise as a base, the concept of volatility of emotions has been introduced as the core element of this research, further followed by an elaboration of its special characteristics. The observation technique under Stakeholder's system: SOMC(Simultaneous Observation Method based on Cooperation) has been proposed in this study as it presents an effective way to grasp the concept of volatile emotions in contrast to the previously existent types of methodologies. Results: The SOMC rather supplements the existing research methods than substitutes the previous ones. In other words, although the existing research system allowed emotion detection, it was difficult to capture the change of momentary and fickle emotions. On the opposite, the SOMC provides a condition allowing a sufficient grasp of the customer's emotions and facilitates emotional capture. Conclusion: For that reason, it is hoped that this piece of research represents a valuable and effective approach in terms of grasping the true needs of the customers on the emotional level, which will in its turn contribute to the improvement of the service quality in the midst of a complicated service condition. Application: Moreover, the purpose of this research is that in its outcome it may serve as a sufficient contribution to the area of emotional studies within the field of service design.

• 한국조리학회지
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• 제24권1호
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• pp.82-95
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• 2018

The purpose of this study is to investigate the relationship between experiential value, customer loyalty and eating out tendency of dessert $caf{\acute{e}}$ in college students. This survey was conducted for college students who have used dessert $caf{\acute{e}}$ mainly in college areas where dessert cafes are concentrated in Seoul. The survey was conducted on August 17, 2017 to 28 August. A total of 250 copies of the questionnaires were distributed and 208 copies of valid data were used for the analysis. The results of the analysis are as follows. First, emotional experience value and service experience value were found to affect customer loyalty, and cognitive experience value did not affect customer loyalty. Second, the economic and health seeking type showed a positive(+) moderating effect between emotional experience value and customer loyalty, and negative(-) moderating effect between cognitive experiential value and customer loyalty. Next, atmosphere seeking type showed a moderating effect between service experience value and customer loyalty, and the eating out seeking type showed a moderating effect between emotional experience value and customer loyalty. Finally, convenience seeking type showed positive(+) moderating effect between cognitive experiential value and customer loyalty, and negative(-) moderating effect between service experience value and customer loyalty. Based on the results of this study, the dessert cafe operator can grasp the experience value of college students in order to secure college students who are using dessert cafe as loyal customers. In particular, the relationship between experience value and customer loyalty, it is expected to provide useful data for constructing a specific positioning strategy according to each segment market.

• 식품보건융합연구
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• 제7권2호
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• pp.1-10
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• 2021

The purpose of this study is to examine the impact of the service quality of delivery food on customers' emotional response and repurchase intention during the COVID19 pandemic. The proposed research model examined the effect on the service quality, customer sentiment response, and repurchase intention of delivery food. A questionnaire was distributed and measured for 300 consumers who had experience using food delivery services in the last 30 days. The questionnaires from previous researches were revised to fit the purpose of the present study. The survey results were analyzed to verify the reliability and validity of the measured variables. To verify the hypotheses a Structural Equation Modelling (SEM) was used for the study. The results showed that taste, price fairness, and package design positively affected emotional response; moreover, repurchase intention was enhanced by emotional response. This research analyzed the relationships between service qualities of delivery food, emotional response, and repurchase intention when customers consume delivery food during COVID19 in Korea. This study extends the delivery food literature by combining customers' emotional behavior with SEM model. The result suggested competitive strategic plans and development directions of food delivery companies in the rapidly increasing food delivery industry, providing implications for further research.

• 한국조리학회지
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• 제11권3호
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• pp.89-102
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• 2005

here is a strand of thinking on service work which sees it as significantly different from other kinds of work due to the emotional as well as the physical and mental labor involved in family restaurant work This study was conducted to examine and investigate the level of emotional labor and burnout experience, and to provide basic information for improving work-related environments. The results of this study imply that job condition promoting programs for diminishing emotional labor and preventing burnout far service workers in foodservice industry should be carefully invented and developed, especially considering their work environments.

• 한국IT서비스학회지
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• 제13권2호
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• pp.219-250
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• 2014

Corporations look for their competitiveness in many different areas, and one of them is customer call center, which provides professional, special service to the customers. The importance and the value of realization of customer satisfaction at each call center have become significant as it plays a leading role and is responsible for customer recreation and follow-up services. This study held in-depth interviews with 3 groups of professional call representatives (categorized by experience) from popular property and life insurance companies in Korea who operate in and outbound calls. Three variables, emotional quotient, organizational citizenship behavior (OCB), and IT utilization skill, were selected and it was observed how these variables affect the job performance of in and outbound call center representatives. The importance of the relationship between the variables and the key factors in the future direction of improvement of the call center representative organization was analyzed. Emotional quotient refers to the ability to recognize and use the emotion of oneself and others. It was considered it would be effective in enhancing the counseling ability of call center representatives, This study identifies the effect of emotional quotient on job performance and organizational citizenship behavior, which is defined as actions outside of normative roles in the organization. Also, the study aims to prove the effect of emotional quotient on the rapidly developing IT utilization ability in relation to job performance. As a result, it was found that service career (3 months, 3 years, 10 years) had a significant effect on the key factors that affect the organization-emotional quotient, IT utilization skill, and OCB. Especially for OCB, it was considered relatively less important to the new employees, while it greatly affected the job performance, rate of settlement, and sustainment of the working life for those with longer experience. Also, the result of the interview for each variable differed by the service career. Emotional quotient, IT utilization skill, and OCB were close connection for the representatives with longer experience than for those with shorter experience. And the level of intimacy of their relationship with job performance was in proportion to the years of service. Thus, to secure stability for the call center representatives and enhance their job performance continually, the importance of emotional quotient and IT utilization skill shall be reflected in the operation process actively. In particular, in order to lead a organization with outstanding culture, a management system shall apply OCB from the recruitment process.

• 한국응급구조학회지
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• 제26권1호
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• pp.101-118
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• 2022

Purpose: This is a descriptive research study that aims to identify factors affecting fatigue by examining the degree of emotional labor, job stress, and fatigue of 119 emergency medical technicians (119 EMTs). The correlation between emotional labor, job stress, and fatigue was also confirmed. Methods: A total of 139 EMTs working in the Daejeon area participated in this study. Data were collected from July 6-15, 2021. Results: When the number of dispatches was high and the job was dissatisfying, the degree of emotional labor was high. In addition, the shorter the work experience and the lower the job satisfaction are, the higher the job stress is. The degree of fatigue was significantly higher in female than male 119 EMTs, and when they had short work experience and were dissatisfied with their job, the degree of fatigue was higher. Moreover, there was a significant correlation between emotional labor, job stress, and fatigue of the 119 EMTs. Conclusion: To reduce emotional labor, job stress, and fatigue of 119 EMTs, appropriate interventions for each factor and institutional improvements are required.

• 벤처혁신연구
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• 제4권3호
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• pp.1-15
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• 2021

코로나19의 확산으로 인한 장기간의 사회적 거리두기로 대면접촉 레스토랑업체의 외식지형도는 포장, 정기구독 등으로 변화된 환경에 맞추어 생존전략을 실행하고 있다. 그러나 이러한 환경에도 고급레스토랑은 최상의 시설을 갖추고 고급서비스를 제공함으로써 기존 레스토랑과 차별화를 시도하여 높은 수익을 창출하고 있다. 따라서 본 연구에서는 고객의 고급레스토랑 서비스경험이 어떠한 경로를 경유하여 행동충성도를 영향을 주는가를 설명하고자 한다. 즉, 본 연구의 목적은 서비스경험이 인지만족과 정서애착에 미치는 영향을 확인하고, 또한 이들 구성개념과 관계몰입 및 행동충성도 간 관계를 확인하여 인지만족 및 정서애착의 인과적 역할을 설명하는데 있다. 이를 검증하기 위해 최근 고급레스토랑 이용경험이 있는 소비자 300명을 대상으로 대면인터뷰를 실시하여 자료를 수집하였다. 수집된 자료 중 부정확하거나 오류가 있는 응답지 25부를 제외하고 275부(91.6%)를 최종 분석에 사용하였다. 본 연구에선 SPSS 21.0 및 AMOS 20통계패키지를 사용하여 자료의 타당도와 신뢰도를 확인하고 연구가설을 검정하였다. 빈도분석으로 응답자의 인구통계특성을 확인 하였다. 구조방정식모형분석(SEM)으로 연구모형의 적합도를 확인하고 연구가설을 검정하였다. 연구가설 분석결과, 서비스경험은 인지만족에 긍정적인 영향을 미치었고, 인지만족은 정서애착과 관계몰입 및 행동충성도에 긍정적인 영향을 미치었다. 또한 정서애착은 관계몰입과 행동충성도에 긍정적인 영향을 미치었고, 관계몰입은 행동충성도에 긍정적인 영향을 미치었다. 그러나 서비스경험은 정서애착에는 영향을 미치지 않았다. 본 연구를 통해 호텔레스토랑과 같은 고급레스토랑에선 자사의 표적고객을 정확하게 선정하여 이들의 서비스욕구를 확인한 후 이에 적합한 서비스를 제시할 필요가 있다. 또한, 고객에게 우수한 서비스를 제공하여 인지적으로 만족을 유도할 뿐만 아니라 서비스에서 결정적인 진실의 순간(moments of true)을 확인하고 영향력(impact)을 파악하여 이에 적합한 대응방안을 제시함으로써 서비스에 만족한 고객이 정서적으로 애착심을 강화할 수 있도록 해야 할 것이다. 그리고 서비스경험으로 만족하여 정서적으로 애착심이 높은 고객에게 자사와 관계를 강화하고 지속적으로 유지하도록 해당 고객과 우호적인 관계를 형성하여 이들이 자사에 강한 소속감과 애착심을 갖도록 함으로써 표적고객의 관계몰입을 유도해야 할 것이다.

• 한국IT서비스학회지
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• 제22권5호
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• pp.17-30
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• 2023

A company's sustainable growth is a very important goal, and for this purpose, the company's business model is changing into a convergence of products and services. The purpose of PS-Offering is to maintain a long-term relationship with customers, and customer experience management is necessary for this. This study presents a service design methodology that can support customer experience management of the PS-Offering business model. The experience management portfolio analysis methodology consists of four steps: 1. Deriving service encounter through customer journey maps; 2. Identify the service structure of each service encounter in three forms (FFC, FSC, FSE). 3. Analyze the customer's emotional variables, that is, customer experience, at each service encounter, Finally, 4. After plotting the level of customer experience at the service encounter, the analysis is conducted with a customer experience management portfolio that seeks future strategic plans for this. The methodology presented in this study will help in the service design of the service encounter unit centered on customer experience. And it will improve the financial performance of the company by raising the service level of the business model.