• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.11
• /
• pp.1673-1680
• /
• 2016

The purpose of this study was to examine how customer orientation (CO) reduces employee stress to customers (CSS). As emotional labor strategies [surface acting (SA) and deep acting (DA)] may mediate a role between CO and CSS, we verified multiple parallel mediator roles of SA and DA between CO and CSS. Our survey was administered to 323 school foodservice employees in Daegu and Gyeongbuk. The results show that CO increased DA but did not decrease SA, and SA had a positive effect on CSS while DA did not influence CSS. These results did not support the parallel multiple mediator model. We conducted post-hoc model modification and proposed the serial multiple mediator model as a modified model. As a result, CO increased DA, DA reduced SA, and SA showed a positive relation with CSS. This double mediating effect through DA and SA between CO and CSS was significant. Based on these results, we found that CO did not have a direct effect on SA and CSS. DA did not directly reduce CSS while CO reduced SA and CSS through DA indirectly. DA had a negative effect on CSS through SA indirectly. Finally, implications and limitations of this are discussed.

• Management & Information Systems Review
• /
• v.32 no.2
• /
• pp.289-314
• /
• 2013

This study analyzed differences in the effects of communication with salesperson's on customer's emotional responses and store loyalty at customer contact focusing on the moderating effects of salesperson's attribute. This study recognized the need for expanding the results of the prior researches to widen the understanding of communication, emotional responses, and store loyalty. This study tried to, first, examine the effects of communication between customers and salespersons on emotional responses and store loyalty at customer contact; second, determine the effects of reliability and attractiveness, which are attributes of salespersons, as moderating variables; third, examine relative influences of verbal and nonverbal communication on emotional responses and store loyalty. The results mainly showed, first, that communication significantly affected emotional responses and also had significant effects on arousal as well as positive and negative emotion, contrary to prior researches; second, that emotional responses significantly affected store loyalty; third, there was no difference in influences on emotional responses between verbal and nonverbal communication; fourth, the effects of communication on emotional responses depended on attributes of salespersons, demonstrating interactive effects between communication and attributes of salespersons. This study intended to provide theoretical expansion over relations between variables including the dimension of communication beyond empirical reconfirmation of prior researches. In addition, a strategic scheme was presented to manage positive relations with customers at customer contact.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.190-205
• /
• 2010

The purpose of this study is to understand the effect of physical environment of family restaurant upon customers' emotions, satisfaction and revisit intent. Based on total 438 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model using Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, $x^2$ 592.898(p<0.001), df=239, CMIN/DF 2.481, RMR 0.103, GFI 0.900, NFI 0.952, CFI 0.970, RMSEA 0.058. SEM resulted that the physical environment showed a significant effect on customers' positive emotions($\beta$=0.388, p<0.001) and negative emotions($\beta$=-0.148, p<0.001). Also, customers' positive emotion($\beta$=0.828, p<0.001) bad a positive significant effect on customer satisfaction, and customer satisfaction($\beta$=0.771, p<0.001) bad a positive significant effect on revisit intent. Limitations and future research directions are also discussed.

• The Journal of the Korea Contents Association
• /
• v.14 no.3
• /
• pp.401-413
• /
• 2014

The principal objective of this study is to examine the relationship between the emotional intelligence and customer orientation in airline service context. Moreover, this study was designed to test the moderating effect of social support to provide fundamental and practical data for airline industry. In this study, 2 hypotheses based on literature reviews were employed. A questionnaire was also developed based on previous studies. A convenience sample of 233 flight attendants was surveyed and a total of 214 usable questionnaires were analyzed. Then the data and hypotheses were examined using multiple regression analysis using SPSS 18.0. The results are as follows. Firstly, emotional intelligence was divided into 'self-emotional appraisal', 'other's emotional appraisal', 'regulation of emotion' and 'use of emotion' according to the literature review. Analysis showed that emotional intelligence has partial effect on customer orientation accordingly. Secondly, social support has partial moderating effects between emotional intelligence and customer orientation. Continuous and systematic training program which build up team work should be conducted to administer 'emotional intelligence'.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2016.01a
• /
• pp.141-142
• /
• 2016

본 연구에서는 자동차보험 회사의 고객센터 상담사를 대상으로 감정노동과 심리적 소진의 관계를 분석하였다. 그 결과 첫째, 고객센터 상담사들은 감정노동의 표면화 행위보다는 내면화 행위에 대한 스트레스가 더 높은 것으로 나타났다. 둘째, 심리적 소진은 개인의 특성에 따라 차이를 보였다. 정서적 고갈은 여성 상담사일수록, 개인적 성취감 결여는 고졸일수록, 1일 전화응대시간이 8시간 초과할수록, 월평균가계소득이 낮을수록 더욱 높아지는 것으로 밝혀졌다. 셋째, 상담사의 개인특성과 감정노동이 심리적 소진에 미치는 영향력을 알아본 결과, 감정노동의 표면화 행위가 높을수록 정서적 고갈을 증가시켰고, 월평균 가계소득이 높을수록 정서적 고갈을 감소시켰다. 개인적 성취감 결여는 감정노동의 표면화 행위가 높을수록, 1일 전화 응대시간이 많을수록, 높아지는 경향을 보였으며, 월평균 가계소득이 높을수록, 감정노동의 내면화 행위가 많을수록 개인적 성취감 결여는 감소되는 것으로 밝혀졌다.

• Journal of Convergence for Information Technology
• /
• v.12 no.1
• /
• pp.55-65
• /
• 2022

This study examines the relationship between customer experience, customer-influencer relationship quality, and customer behaviors. This study employed questionnaire survey and collected 413 data. The structural equation modeling (SEM) method is used to test the hypotheses of the study. As a result of the study, it was found that among customer experiences, emotional experience had a greater effect on hot IRQ than cold IRQ, and cognitive experience had a greater effect on cold IRQ than hot IRQ. And it was found that hot IRQ had a greater effect on relationship retention intention than recommendation intention, and cold IRQ had a greater effect on recommendation intention than relationship maintenance intention. This study provides various implications both theoretically and practically by examining the relationship quality between customers and influencers.

• Culinary science and hospitality research
• /
• v.22 no.3
• /
• pp.166-182
• /
• 2016

This study intended to verify the impact of non-verbal communication of servers in the service industry on the affective path among customer's positive emotion, self-identification, and loyalty(behavioral and attitudinal loyalty). The data of 397 customers of typical fast food restaurants in Busan and Gyeongsangbuk-do area were analyzed with SPSS and AMOS, and the hypotheses were verified through structural equation model after frequency analysis, as well as exploratory and confirmatory factor analysis. According to the empirical analysis, all three components of server non-verbal communication in the service industry, body language, pseudo language, and body appearance, in respective order, had positive (+) influences on the positive emotion of customers. In addition, customer emotion had a positive (+) influence on brand self-identification. Finally, self-identification had a positive (+) influence on behavior loyalty and attitudinal loyalty. This study suggested practical implications and logical implications in the course of developing emotional loyalty for restaurant companies.

• Journal of Digital Convergence
• /
• v.16 no.8
• /
• pp.151-159
• /
• 2018

This study focused on appreciative inquiry(AI) of salespeople who have to respond to various types of emotions according to the desires of individual customers at service contact points and the effect of emotional labor on adaptive selling behavior and customer satisfaction. Dyadic questionnaires were administerd to 115 automobile salespeople and 2 customers who received service from each salesperson, and the collected data was analyzed by using structural equation modeling. The results showed that AI had positive influences on deep acting and surface acting. Only deep acting was found to have positive relationship with adaptive selling behavior, but not to surface acting. Adaptive selling behavior had a positive effect on customer satisfaction. This study will contribute to identifying the need for AI access for salespersons and for activating adaptive selling behavior through emotional labor related to AI practice.

• Culinary science and hospitality research
• /
• v.19 no.1
• /
• pp.70-84
• /
• 2013

The study aimed at grasping the factors of sommelier service quality and analyzing how customers' emotional responses based on sommelier service quality had a big impact on the revisit intention for the customers who received sommelier service from food service industries located in Seoul. The findings are as follows. The effects of sommelier service quality on positive emotions were respectively significant in specialty factor(${\beta}$=.257, p<0.001), reliability factor(${\beta}$=.314, p<0.001), and responsiveness factor(${\beta}$=.387, p<0.001). And the effect on negative emotions was significant in specialty factor(${\beta}$=-.178, p<0.05). Meanwhile, the result of the effect on the revisit factor of sommelier service quality was significant in reliability factor(${\beta}$=.286, p<0.001). And the effects of customers' emotional response on revisit factor were significant in positive emotion factor(${\beta}$=.350, p<0.001) and negative emotion factor(${\beta}$=-.195, p<0.01) respectively. As the emotional responses based on sommelier service quality had a great impact on customers' revisit intention according to positive or negative emotions, it is necessary for food service industry operators to improve customer satisfaction with consolidating the factors to give customers positive emotions which eventually can lead them to revisit wine restaurants.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2012.04a
• /
• pp.298-301
• /
• 2012

최근 정보화 사회에 있어 멀티미디어의 향상으로 기술의 중심은 사람에게 맞추어져 가고 있다. 만약 기계가 사람의 감정을 인식하여 그들의 상황을 이해할 수 있다면 감지된 상황에 따라 능동적으로 사람에게 도움을 줄 수 있을 것이다. B2C(Business to Customer) 산업에 있어 효율적인 성과관리를 위해서는 고객이 원하는 서비스 요소를 추론하여 고객이 원하는 서비스를 제공하고 그 결과를 평가하여 지속적으로 서비스품질 및 성과를 향상 할 수 있도록 해야 한다. 그것을 위한 중요한 요소는 고객 만족도의 정확한 피드백인데 현재 국내에는 고객의 만족도 측정에 대한 정량적이고 표준화된 시스템이 열악한 상황이다. 본 연구에서는 B2C산업 서비스 분야에 있어 고객 만족도를 실시간으로 수집 및 분석할 수 피드백 시스템으로서 고객 만족도를 고객의 얼굴감성인식을 이용하여 추론할 수 있는 시스템을 제안하며 효율적인 얼굴 감성 인식에 대한 분석을 한다.