• Industrial Engineering and Management Systems
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• v.15 no.2
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• pp.181-195
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• 2016

In a product environment where various product-service systems (PSSs) are already being provided, the provision of a different type of PSS is difficult for second movers but necessary for their sustainability and differentiation. Despite the importance of providing distinguishing PSSs to market, prior PSS studies have not effectively considered the influence of existing PSSs in their methods. In response, we suggest an approach to generate new PSS concepts by employing general needs (GNs) and business system evolution patterns (BSEPs). Our approach 1) identifies customer GNs fulfilled by existing PSSs, 2) generates advanced PSS ideas from an evolutionary perspective by mapping the existing PSSs onto BSEPs, and 3) selects PSS ideas that can meet the unfulfilled or insufficiently considered GNs using a GN-PSS linking matrix, thereby generating new PSS concepts based on the selected ideas. The workings and practicability of this approach are illustrated using a PSS case study of furniture industry. This approach would provide PSS planners with an ability to generate the differentiated PSS concepts that handle the customer needs that have been untapped throughout a product's lifecycle. In addition, this approach as a module will have a synergetic effect when incorporated with other PSS methodologies.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.25-55
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• 2000

AS the number of tourist has been increased. hotel industry will be able to not be existed and developed if not adapted to the need of customer's which is changed according to the change of Hotel's function. Traditionally. F&B department is enlarged compared to the past. But. it cause negative result in terms of clear profit. A menu is a marketing tool which delivers restaurant's image aid message to customers and communicate need and wants to restaurant. So far, studies on menu have been done in an analytical way from a management's viewpoint and inadequate to reflect customer's need and wants. A research on customer's menu selection procedure is critical to satisfying their needs and wants yield profit. This study examined the theories on menu-design and customer behavior through literature review and verified hypotheses through an empirical analysis. A questionnaire-survey had been used in luxury hotel's main grills and all most restaurants in Seoul. Collected data were analyzed. using SPSS/PC+ package. The important findings are as follows. In this study is to examine the factors that have an influence on customer's menu selection. The factors affected the customers' menu selection of hotel restaurant in the four factors. Four factors are hotel's restaurant of environmental factor. menu-choice factor. value of menu items, information. Correction between the evaluation criteria and selection of menu was examined. All four evaluation criteria, menu-choice factor was found to be most strongly collected with selection of menu. In conclusion, As a study on the Customer' menu Selection Behavior factor of Restaurant Menus in Hotels, It raises to exert us in the menu management of hotel restaurant.

• Journal of Digital Contents Society
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• v.15 no.2
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• pp.219-225
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• 2014

Competition between corporations is getting more intense, so they need customer feedback in order to fulfill an effective management. Recently, SNS (Social Network Service) such as Twitter and Facebook has grown dramatically because of smart phones. Social media like Twitter and Facebook let customers to express their needs, and using big data such as data on SNS is a very effective method for getting customer's feedback. Collecting and analyzing social big data are operated by Buzz monitoring system. This research suggests how to utilize big data for getting customer's feedback on hotel CRM(Customer Relationship Management), which considers customer itself as asset of business. This paper demonstrates the research of buzz monitoring system that analyzes big data, and presents results of hotel customer reputation using buzz monitoring system. It would analyze the result from the hotel customer reputation, and research the implication in this paper.

• The Korean Journal of Franchise Management
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• v.6 no.2
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• pp.51-66
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• 2015

As competition for better service between corporations is getting fierce, many efforts to improve service quality are being made endlessly. The quality of service is directly associated with customer satisfaction and the employee performance of emotional labor is a key factor to attain a high level of customer review and better corporation image. This study examines an influence of emotional labor on job stress and customer orientation in the context of a service franchise firm. The results are as follow. First, deep acting of emotional labor has a negative influence on job stress, and surface acting of emotional labor has a negative influence on customer orientation. Also, job stress has a negative influence on customer orientation. Second, deep acting of emotional labor does not have a positive influence on customer orientation. Third, surface acting of emotional labor does not have a positive influence on job stress. The findings of this study show that deep acting of service based on an employee emotion can produce the employee's better service attitude by decreasing employees' job stress, but standardized surface acting of service cannot. Therefore, franchisor needs to use employees' deep acting to improve the franchisee service quality.

• Proceedings of the Korean Information Science Society Conference
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• 2010.06a
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• pp.68-69
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• 2010

• Korean System Dynamics Review
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• v.5 no.1
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• pp.49-71
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• 2004

Demand-side Management can be defined as'any utility activity aimed at modifying customers' use of energy to produce desired changes in the utility's load shape'. Customers benefit by being able to control energy costs and improve quality of life and become more productive. Utilities benefit from DSM's value as a resource that enhances asset utilization and reduces both fuel costs and environmental emissions. The scope of DSM includes load management through rate schedules and conservation by improving energy effciency and using electricity consumption effectively. This paper study the DSM resource evaluation and customer behavior analysis todesign the DSM Program plan in response to customer needs. We develop basic system dynamics model to analysis the customer behavior based on a survey research. The DSM Program participants in the Hi- efficiency Inverter, Electric motor and efficient lighting applicancies operating by Conservation program 2002 become the survey objects. DSM resource evaluation evaluate firstt the distribution potentialities of each machine and then forecast the degree of diffusion. We apply the system dynamic approach to simulate the dynamic DSM market situation at the domestic beginning. This model will give the energy Planner the opportunity to create different scenarios for DSM program planning. Also it will lead to increased understanding of the dynamic DSM market

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.64-72
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• 2016

This study investigated the correlation between consumer's buying habits and food styling visual elements. Differentiated and original techniques were used to determine whether or not visual elements in tteok menus reflect the aesthetic needs of consumers without altering the nutrition of tteok. The targeted tteok cafes were in Jeonju Hanok Village, which is a tourist attraction in Korea. First, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus such as shape, size/volume, color, and texture all had significantly positive effects on customer satisfaction, proving that food styling visual effects applied to tteok $caf{\acute{e}}$ menus have significant effects on customer satisfaction. Second, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus all had significantly positive effects on buying habits. Third, customer satisfaction of menus had a significant effect on buying habits, as proven by previous studies. Fourth, the effects of customer satisfaction on the relationship between food styling visual factors applied to tteok $caf{\acute{e}}$ menus and buying habits were investigated.

• Journal of Korean Society for Quality Management
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• v.45 no.3
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• pp.483-501
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• 2017

Purpose: Recognizing the limitations of the previous researches that measured the quality of airline service quality only with partial evaluation items of cabin service quality. the purpose of this study is to standardize and develop assessment of the airline cabin service quality with considering the characteristics of cabin service and customer needs. Methods: The proposed method of this paper was the empirical items of airline cabin service quality was derived through reviewing and comparing the previous researches, industrial indicators like Skytrax and KS-SQI and NCS. Results: The result of this research proposed CSQ (Cabin SERVQUAL) which could consist of seven dimensions, separated by five direct customer satisfaction factors and two indirect factors required for providing customer service. Conclusion: The developed CSQ can be used for airline service quality measurement which will achieve establishing a strategy to improve customer satisfaction and satisfaction of Airline's employee.

• Journal of the Korea Safety Management & Science
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• v.4 no.4
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• pp.119-128
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• 2002

In this report, we provide the focus on suggesting a method of estimating and measurement of CBM(Customer Behavior Model). Through the use of internet, a new trend of business for e-CRM on B2C Web Site known as EC has emerged. The purpose of this study is to identify the relationship between the customers of a shopping mall and CBM characteristics. It can be used to gain a better understanding of customers. from this we can determine trends, and so refine business toward customer's needs and target new products to particular customer groups. Result shows that there is a significant relationship between the customers pattern of shopping mall and CBM, CVM(Customer Visit Model).

• The Journal of the Convergence on Culture Technology
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• v.9 no.4
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• pp.693-697
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• 2023

As of 2022, dessert cafe trends are changing faster, customers' needs are becoming more demanding, and Koreans' consumption tendencies are changing rapidly, so this study investigates servicescape and customer engagement factors for dessert cafes through big data to identify servicescape and customer engagement factors.