• Culinary science and hospitality research
• /
• v.22 no.3
• /
• pp.224-239
• /
• 2016

The purpose of this study is to understand the influence of customer-based brand equity(CBBE) on brand trust, customer satisfaction, and repurchase intention in the stock farm products brand, Hoengsung hanwoo. Based on a total of 301 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypotheses using the 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 of the data, ${\chi}^2=635.175$(p<0.001), df=233, CMIN/DF=2.726, GFI=0.863, NFI=0.859, CFI=0.903, TLI=0.885, RMSEA=0.068. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the sublevels of CBBE of stock farm product brand such as perceived product quality(${\beta}=.562$) and brand image(${\beta}=.377$) had a positive significant influence on brand trust. In addition, brand trust had a positive significant influence on customer satisfaction(${\beta}=.525$) and repurchase intention(${\beta}=.669$). This study confirms that a firm brand management works as a significant factor in forming brand trust, and, as a result, has a positive impact on its consumer's satisfaction and repurchase intention. Through the studys' results, it is study proposed that there is a needs for establishing effective marketing strategies to improve of regional economies.

• The KIPS Transactions:PartD
• /
• v.18D no.6
• /
• pp.433-442
• /
• 2011

As software is varied and grew in size, the importance of clear understanding and representing customer's need, has been emphasized. It is not easy to drive and define critical system needs, since requirements in early stage of the development, is and conceptual. Technical perspective view, Several theoretical analysis methods and validation techniques are introduced, but in practice, it is hard to drive clear customer's requirement. In this paper, to drive clear customer's requirements, Macrostruktur concept of textlinguistics is used. First, Macrostruktur of textlinguistics is used to analysis descriptive requirements. Second, Macrostruktur-rule is applied to analyzed Macrostruktur data in order to derive Macrostruktur-propositions. Finally, it is proposed to generating Use-case model using derived Macrostruktur-propositions.

• Korean journal of food and cookery science
• /
• v.31 no.6
• /
• pp.756-763
• /
• 2015

As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.

• International Commerce and Information Review
• /
• v.9 no.3
• /
• pp.33-57
• /
• 2007

This study tests e-business performance difference of the inter group by strategy type through the cluster analysis, after confirming the linear relationship between the e-business strategy type and its performance. According to the result of the study the effect on the e-business performance reveals to differ by the e-business strategy type. That is to say, while the firm's information system performance, e-business realization and the inter group competition dominance are affected positively by the e-process strategy, web application strategy and customer attracting strategy. This confirms that the information system performance, the realization performance and the competition dominance are affected by e - business strategy type. The key factor leading to the success of e-business is the commitment of e-process strategy and web application strategy. For the case of the customer attracting strategy the result shows the importance of the strategy. In the cluster group analysis, the additional analysis, the effect is seen to be more powerful in the firm's information system performance, e - business realization and securing the competition advantage for the case of the multiple strategy than that of single one. Accordingly, the firm needs to adopt the multiple strategy suited for the characteristic of the firm rather than the single strategy.

• Journal of the Korea Safety Management & Science
• /
• v.23 no.4
• /
• pp.73-81
• /
• 2021

Today's manufacturers must respond quickly to customer needs. In particular, make-to-order companies are constantly striving to satisfy customer demand for products in order to secure more favorable conditions in the future through bidding. In this bidding process, quotations play a very important role in providing favorable conditions. And the most important content that companies strive to satisfy their customers is the product's performance. Therefore, a company can attract customers and secure economic profits through good quotations, but it can be said that the first priority is to match the performance of the products requested by the customers. That is, when a company creates a quotation, it is important to structure the quotation according to the performance of the product. Thus, this paper intends to present a quotation management framework and a quotation BOM information model for constructing quotations efficiently in make-to-order manufacturing. And, in order to prove the usefulness of the proposed quotation management framework, we presents an case of the construction of an quotation management system based on the JAVA platform. As a result, the integrated quotation management system based on the proposed quotation management framework and quotation BOM has been successfully operated in a make-to-order company that manufactures marine engines.

• Journal of Distribution Science
• /
• v.7 no.2
• /
• pp.89-119
• /
• 2009

The purpose of this research is showing an appropriate way of maximizing customer service and establishing VOC system by analyzing different voices from complaining customers as well as loyal customers. This research is also aimed at figuring out how companies can implement effective service marketing methods in the field complying with customers' needs and how they can survive in the competition. The range of research is confined to 5 marketing companies and their web-sites on which customers can get logged and directly post their claims. These web-sites showed how those 5 companies cope with customer claims. A questionnaire research was made in A's store to evaluate customer satisfaction. These are conclusions drawn by this research. First, prompt reactions of sincerity to customers' claims contribute to building favorable corporate images. Second, the preference to VOC channels varies with age and sex. Marketers should implement respectively different channels for customers under age 30 and those over age 40. Women have a tendency to prefer instant phone conversations and want to have their claims well listened to. Third, a series of shift in customer trend drives companies into establishing their own interactive VOC systems based on customers' preferences. Customer-oriented management has become a key factor for survival in recent intensely competitive market situation, as the web-based e-commerce market has been rapidly growing accompanied with a dramatic advance of network marketing methods. This research suggests some practical methods to establish a customer-oriented VOC system that can be easily adopted in the field.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.32 no.4
• /
• pp.562-572
• /
• 2008

This study is to understand the current situation of the Seoul Collection and suggest market oriented strategies in order to establish a more effective fashion market. Three elements-time, form, and, place-were defined to analyse the dynamics of the collection and two factors-customer/competitor oriented information and information interaction among participants-were employed to evaluate the Seoul collection toward market orientation. The data were collected from the collection participants via an in-depth interview. The identified major market factors were: 1. Time-In order to create a desirable market, the opening time of the Seoul Collection needs to be rescheduled in accordance with the openings of other countries. Also the time must be suitable to the buyer's movement. 2. Product-Products which did not meet the needs of the market and their unrealistically high prices were two main factors that hindered sales. 3. Place-Although the place was a vital factor to the success of the collection, the facility was not fully a suitable location for buyers to place orders. Additionally, the analyzed data indicated the low market-oriented Seoul collection. Vital to elevating the Seoul Collection to meet the global standard, therefore, more practical research and merchandise planning should be arranged in advance.

• Proceedings of the Korean Operations and Management Science Society Conference
• /
• 2006.11a
• /
• pp.545-559
• /
• 2006

The function of product design has been an important part for success on new product development We deeply studied 'Chocolate-Phone' case which is considered as a representative of adopting design-oriented new product development strategy. According to this study, we found three contextual factors and nine key success factors for design-oriented new product development. The contextual factors consist of the strong needs for innovative product development, customer's needs for the emotional value, competitive situation for the new product launching. The key success factors consist of design, development marketing, overall sides. The key success factors of design side are to select talented designers and take an insight for market and communication skill. The key success factors of development side are to possess high technological abilities, to do divergence with removing or giving up some function management's strong support. The key success factors of marketing side are to bring core marketers from outside, capacity to gather ideas from outside. The key success factors of overall side are to share design-oriented principle with other parts and to change member's mind from engineer-oriented to market-oriented.

• Korean Management Science Review
• /
• v.24 no.1
• /
• pp.1-24
• /
• 2007

The function of product design has been an important part for success on new product development. We deeply studied 'Chocolate-Phone' case which is considered as a representative of adopting design-oriented new product development strategy. According to this study, we found three contextual factors and nine key success factors for design-oriented new product development. The contextual factors consist of the strong needs for innovative product development, customer's needs for the emotional value, competitive situation for the new product launching. The key success factors consist of design, development, marketing, overall sides. The key success factors of design side are to select talented designers and take an insight for market and communication skill. The key success factors of development side are to possess high technological abilities, to do divergence with removing or giving up some function, management's strong support. The key success factors of marketing side are to bring core marketers from outside, capacity to gather ideas from outside. The key success factors of overall side are to share design-oriented principle with other functions and to change member's mind from engineer-oriented to market-oriented.

• Culinary science and hospitality research
• /
• v.6 no.1
• /
• pp.25-55
• /
• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs 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 customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.