• Journal of Korean Society of Rural Planning
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• v.24 no.1
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• pp.89-97
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• 2018

Recently, interest in rural tourism for urban dwellers has increased, and rural communities are chosen as tourist destinations. Under these circumstances, the study was designed to analyze the effects of the quality of service at rural stay sites on customer satisfaction and recommendation intention. The analysis method analyzes the demographic characteristics of the survey participants and characteristics of participation in rural stay. And the quality of service for the experience of rural stay was analyzed with SERVQUAL'S five-dimensional type, reliability, assurance, responsiveness, empathy, tangible and customer satisfaction, intent of recommendation and regression. Major analysis shows that the survey subjects were found to have an average age of 41.8 years, 49 to 59 years old, and a high degree of university graduation. And as characteristic of participation, the form of company was family and relatives, the form of family meeting was many summer, the reservation was Internet, and payment by cash and card were many. As a result of the hypothesis testing, reliability, assurance, responsiveness, and empathy among the quality of service of rural stay were affected in customer satisfaction. In addition, the quality of service and the intent to recommend it were statistically significant, reliability, assurance and empathy. Therefore, it is deemed necessary to make efforts to improve service quality as the quality of service at rural stay places has relevance to customer satisfaction and recommendation intention.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.250-260
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• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• Proceedings of the Safety Management and Science Conference
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• 2013.04a
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• pp.565-580
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• 2013

Competition to attract customers to the increase of the golf club, but the less people enjoying golf for a variety of issues, including the economic downturn, so golf is going deepened. Therefore, the local golf club is faced with the difficulty of management. In the case of the golf club human resource is the most important factor, because it has a high labor intensive nature of the industry as a type of facilities and services on the basis of intangible human resources. In this paper, to confirm the internal marketing activities and internal service quality, basic premise is that for an external customer satisfaction, internal customer satisfaction should be preceded, and try to analyze these execution factors on job satisfaction and customer orientation, either directly or indirectly affected. The empirical results, the management support in the internal marketing activities were the factors affecting the intrinsic job satisfaction, and the internal service quality were factors affecting employees of the intrinsic job satisfaction and extrinsic job satisfaction.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.62 no.1
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• pp.21-28
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• 2013

The paper proposes an optimal sizing method of a customer's battery energy storage system (BESS) which aims at managing the electricity demand of the customer to minimize electricity cost under the time of use(TOU) pricing. Peak load limit of the customer and charging and discharging schedules of the BESS are optimized on annual basis to minimize annual electricity cost, which consists of peak load related basic cost and actual usage cost. The optimal scheduling is used to assess the maximum cost savings for all sets of candidate capacities of BESS. An optimal size of BESS is determined from the cost saving curves via capacity of BESS. Case study uses real data from an apartment-type factory customer and shows how the proposed method can be employed to optimally design the size of BESS for customer demand management.

• Journal of Distribution Science
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• v.17 no.1
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• pp.57-72
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• 2019

Purpose - Current study aimed at investigating customer experience types (gain vs. loss avoidance performance experience and hedonic vs. reliability imagery experience) and their influences on satisfaction and positive emotion as antecedents of customer engagement. It also explored moderation role of regulatory focus in the influence of each experience type on satisfaction and positive emotion. Research design, data, and methodology - 416 Vietnamese local tourists were selected to test hypotheses by structural equation model in AMOS 21.0. Results - First, customers actually achieving gain or avoiding loss are more satisfied. Second, customers with hedonic and reliability imagery experience feel more positive emotion. Third, both positive emotion and satisfaction have positive influences on customer engagement. Last, regulatory focus moderates the positive effects of either gain or loss avoidance performance experience on satisfaction and also moderates the positive effects of either hedonic or reliability imagery experience on positive emotion. Conclusions - Focusing on both cognitive satisfaction and affective emotion resulted from experience, this study could advance customer engagement theory. Managerially, brand managers should induce gain performance and hedonic imagery experience (loss avoidance performance and reliability imagery experience) from promotion (prevention)-focused customers to enhance their engagement.

• Asia Marketing Journal
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• v.7 no.2
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• pp.123-139
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• 2005

Until now, There are many studies of reward program effect about retaining current customers. But main goal of this study is acquiring new customer in competitive environment. We also reveal strategic framework for maximizing acquisition of new customer. For increasing customer loyalty of non-use brand, we'd better to give Out My Own reward non-user immediately and for increasing customer loyalty of use brand we'd better to give In My own Brand user accumulatively. Implication of the results for markets and future research are discussed

• Journal of Korean Society for Quality Management
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• v.31 no.2
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• pp.131-142
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• 2003

QFD(Quality Function Deployment) is design method which is focused to guarantee of quality and function to satisfy for customer’s need. QFD are used entire manufacturing, specially new production development and design. HOQ(House of Quality) are important tool of QFD, which is implement that complex function and communications of customer. Actually implementation of HOQ are difficult by HOQ's size. It is well known that complexity of HOQ are exponentially increasing by increasing of HOQ’s size. In this Paper, we study of HOQ Complexity reduction by Quantification Method of Type Ⅲ. That method is efficiency and minimize of loss information by reduction HOQ. We give example and prove our suggestion method is better than other methods.

• Journal of applied mathematics & informatics
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• v.39 no.1_2
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• pp.173-196
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• 2021

This paper treats a retrial queue with phase type retrial times and a threshold type-policy, where each server is subject to breakdowns and repairs. Upon a server failure, the customer whose service gets interrupted will be handed over to another available server, if any; otherwise, the customer may opt to join the retrial orbit or depart from the system according to a Bernoulli trial. We analyze such a multi-server retrial queue using the recently introduced threshold-based retrial times for orbiting customers. Applying the matrix-analytic method, we carry out the steady-state analysis and report a few illustrative numerical examples.

• Journal of Nutrition and Health
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• v.31 no.8
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• pp.1347-1354
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• 1998

The purposes of this study were to : (a) anlayze wating time, service rate, arrival rate, and coustomer expectations/satisfaction in cafeteria business foodservices and (b) identify the differences in those factors between foodservices by menu managmenet systems. The samples were two business foodservices operated by contract management in Seoul. The queue, laptime , service rate, and arrival rate were measured at each foodservice by stopwatch observation. The menu type, delivery system, number of meals served , servide time, and turnover rate of each foodservic was investigated. Questionnaires were developed to survey customer expectations and satisfaction. Satistical data analysis was completed using the SAS package programs for descriptive analysis and t-test. The mean waiting time of island type dafeteria system with separte set -menu was shorter than that of the other. In both foodservices, arrival rates were not significantly different from one another , but sevice rates were significnatly high in dafeteria menu systems. The peak time of the queue was found out at combination set menu line. The separate set menu line had a higher servide rate than the combination set menu line. The mean waiting time of the island type cafeteria line was shorter than that of the straifth type . At the straight type dafeterial line, both arrival rate and service rate were higher than those of island-type. The results of this study suggested that a separate set-menu would be more desirable than a combination set-menu in case of providing set menu with cafeteria menu.