• 패션비즈니스
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• 제21권6호
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• pp.106-121
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• 2017

This study was to identify underlying dimensions of service encounter quality, to test difference in service encounter quality between interpersonal service(IPS) and self-service technology(SST) and to predict service effectiveness and behavioral intentions in the fashion retail context. A field experimental study was designed for collecting data. Repeat sampling frames were involved in two types of service encounters: interpersonal service and self-service technology within the store environment. Thirty participants served as subjects. Sample represents more females than males, and age was ranged from 20 to 33 years old (Mean=24.2). The result suggested that service encounter quality consisted of competence, dedication, and listening. There was a significant mean difference on listening factor of service encounter quality between IPS and SST. For the interpersonal service, dedication and listening had significant effects on service effectiveness. For the self-service technology, competence and listening had significant effects on service effectiveness. In the IPS condition, the service effectiveness significantly affected the revisit intention, whereas it was not significantly related to the revisit intention in the SST condition. This study discussed managerial implications for fashion retailers seeking to effectively manage service quality by specifying interpersonal service versus self-service technology in the retail environments.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1088-1096
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• 2006

본 연구에서는 서비스 청사진의 개념과 작성 방법 및 그 활용 의의를 문헌 연구를 통해 고찰하고, 서비스 청사진 기법을 활용하여 고급 레스토랑, 패밀리 레스토랑, 패스트푸드점의 서비스 청사진을 설계하고 각 레스토랑 유형별 차이점을 분석하고자 하였다. 레스토랑 유형에 따른 분석한 결과, 고급 레스토랑과 패밀리 레스토랑은 유사한 서비스 청사진을 나타낸 반면 패스트푸드점은 다른 형태로 나타났는데, 이는 고급 레스토랑과 패밀리 레스토랑은 풀서비스 레스토랑(full-service restaurant)이지만 패스트푸드점은 셀프 서비스 시스템(self-service system)이므로 차이를 나타낸 것으로 조사되었다. 고급 레스토랑과 패밀리 레스토랑에는 전화 예약과 주차 관련 항목이 있고, 그 중 일부 패밀리 레스토랑에서는 테이크아웃을 하고 있는 점이 차이가 있었다. 패스트푸드점은 전화 예약, 주차 등이 서비스 청사진에서 생략되어 상대적으로 간단한 도면으로 나타났으며, 전화 주문 및 배달 서비스가 있는 점이 다른 두 유형의 레스토랑과 다르게 나타났다. 각 레스토랑 유형별로 상호작용선, 가시선, 내부적 상호작용선, 실행선을 중심으로 5개 구간으로 나뉘었다. 상호작용선을 중심으로 고객의 행동과 서비스 인카운터 접점 종업원의 행동으로 나뉘었으며, 가시선을 중심으로 눈에 보이는 부분과 눈에 보이지 않는 부분으로 나뉘었다. 내부적 상호작용선을 중심으로 일선과 후방으로 나뉘었고, 실행선을 중심으로 지원 부문과 관리 부문으로 나뉘었다. 본 연구에서는 질적 연구 방법인 서비스 청사진 기법을 활용하여 중점적으로 관리해야 할 서비스 인카운터를 확인하고자 하였으나, 레스토랑 서비스 인카운터에 청사진 기법을 활용한 초기 연구였기 때문에 가시적으로 레스토랑 유형간 차이를 나타내는 정도의 성과를 나타냈다. 앞으로 서비스 청사진에 대해 연구할 때 각 스텝 간의 시간을 측정한다면, 어떤 지점에서 서비스 지연이 일어나는지 확인할 수 있을 것이라 생각된다. 또한 서비스 청사진과 CIT(Critical Incident Technique) 방법을 병행하면 서비스 실패를 사전에 예방하기 위해 중점 관리해야 할 지점에 대해 더 많은 정보를 얻을 수 있으리라고 사료된다.

• 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.

• 한국산업정보학회논문지
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• 제19권4호
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• pp.73-85
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• 2014

고객들이 지각하는 서비스 품질은 항공사에 대한 신뢰 및 이미지, 만족에도 긍정적 영향관계를 형성한다. 인적서비스와 비인적서비스의 제공은 소비자들의 항공사에 대한 전반적인 인상 및 긍정적 혹은 부정적 느낌을 형성하는 영향요소이며, 고객의 행동 의지까지 연결될 수 있다. 본 연구에서는 서비스 접점 품질에 대한 변수들을 인적서비스접점과 비인적서비스접점으로 구분하고 항공사 이미지와 지각된 가치, 애호도에 어떠한 영향을 미치는 지를 살펴보고자 한다. 연구결과 인적서비스 접점 품질은 항공사 이미지에 긍정적인 영향을 미치는 것으로 나타났으며 지각된 가치에는 부정적인 영향을 미치는 것으로 나타났다. 비인적서비스 접점 품질은 항공사 이미지에 긍정적인 영향을 미치며 지각된 가치에는 부정적인 영향을 미치는 것으로 나타났다. 또한 인적서비스 접점 품질은 고객 애호도에 유의한 영향을 미치지 않는 것으로 나타났으나, 비인적서비스 접점 품질은 고객 애호도에 유의한 영향을 미치는 것으로 나타났다. 항공사 이미지는 지각된 가치에 유의한 영향을 미치지 않는 것으로 나타났지만 고객 애호도에는 긍정적인 영향을 미치는 것으로 나타났다. 마지막으로 지각된 가치는 고객 애호도에 유의한 영향을 미치지 않는 것으로 나타났다.

• 품질경영학회지
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• 제36권4호
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• pp.47-55
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• 2008

This study describes the creation of a scale to measure standardization for service encounter process. Measuring standardization of service encounter process is devided into manual level and action level. We investigate the relative impact of process standardization about service quality, job satisfaction and labor productivity. Our findings indicate that action level of service encounter process standardization is more important than manual level, and its process standardization positively affects service quality, job satisfaction and labor productivity positively.

• 한국식생활문화학회지
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• 제21권5호
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• 한국콘텐츠학회논문지
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• 제9권5호
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• pp.304-313
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• 2009

호텔기업은 다양한 욕구를 가진 고객들의 욕구를 충족시키기 위해서 빈번한 인카운터를 하는 특성을 갖고 있다. 호텔기업에서 고객과의 서비스 인카운터 중에서 대인 서비스 인카운터는 고객이 지각한 서비스 가치와 고객이 갖는 재구매 의도 등의 성과지표에 근간을 이루는 중요한 개념이다. 이에 따라 본 연구는 호텔을 이용하는 고객을 대상으로 하여 대인 서비스 인카운터가 호텔기업의 대표적인 성과지표인 서비스가치와 재구매 의도에 직접적인 영향을 미치는 것을 밝혔다. 이러한 연구 결과는 호텔기업의 마케팅 전략 수행에 있어 대인 서비스 인카운터의 중요성, 높은 수준의 서비스 가치를 제공하면 다수의 재구매 고객을 확보할 수 있다는 측면에서 새로운 시사점을 제공하는 것이라고 사료된다.

• 한국경영과학회지
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• 제29권4호
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• pp.95-116
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• 2004

This study will attempt to build an integrated model of the customer satisfaction process with service encounter in a comprehensive point of view including the expectancy-disconfirmation theory, justice theory, and attribution theory. In addition, this study will attempt to examine the influence of service failure-related variables and service recovery-related variables on customer satisfaction in the airline firms' service failure and recovery situation. The results showed that the higher the controllability and severity of the failure, the more positive influence on expectancy of recovery and more negative influence on the recovery satisfaction increased. They also showed that the higher procedural recovery efforts and distributive/interactional recovery efforts, the more positive influence on perceived recovery performance and recovery satisfaction also increased. It was found that the recovery satisfaction with service encounter depended on the extent to which the customer's perception of recovery efforts confirmed the expectancy of recovery. Also it was found that perceived recovery performance has an effect on recovery satisfaction through the mediation of recovery disconfirmation indirectly as well as directly.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.21-40
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• 2006

This researches aimed to find out the influence of Attribution making Image of hotel on Brand Loyalty at the Service Encounter. To achieve its goal, variables corresponding to the actual circumstances of hotels have been sampled on the basis of documentary studies. In addition, the research model, hypothesis, range of the research, and samples were selected and set up. Bellow Theoretical Results show us how effectively hotel's Image properties attributed at the Service Encounter can affect in making the Image of hotel positively and form the higher Brand Loyalty. Brand Loyalty can not be established at a time. Hotel's marketer will have to trace every single change of Band Loyalty through Marketing Research and Maintain a dominant position through a continuous relationship with guests.

• 패션비즈니스
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• 제26권5호
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• pp.49-61
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• 2022

Advancements in technology and the proliferation of digital services have highlighted the importance of luxury brands in service environments. Based on the social exchange theory, this study investigated the interaction between customers and luxury brands in a traditional offline service encounter and a digital online service encounter. The interaction area was classified into three parts: human-human, human-digital, and human-physical environments. We qualitatively investigated the practitioners' working experiences with luxury brands. The study determined that both online and offline service encounter interactions between luxury brands and customers have become diverse. First, forming a special relationship with customers and frontline employees in traditional service encounters is important. Second, luxury brands should focus on the interaction among customers. Third, various digital tools should be considered to provide information about the brand to customers. Fourth, the exclusive benefits of offline service encounters should be maximized to stimulate positive experiences. The findings provide valuable insight to scholars and marketers on the new interaction phase between customers and luxury brands in the digital age.