• 경영과정보연구
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• 제5권
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• pp.61-79
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• 2000

This research suggests the strategic adoption methodology of Customer Relationship Management. The backgrounds of CRM is the business environment changing that Market power is shifting to the customer who has unprecedented powers of choice today. The strategic adoption of Customer Relationship Management determines the value, needs and preferences of each customer or customer segment. Customer Relationship Strategy is an explicitly defined plan for how a company has decided to connect with, relate to, and focus on its chosen customers to create value. Deliberate decisions must be made, often involving trade-offs, so that investments are aligned with customer needs and value. Plan defined in terms of target customers value proposition, role in value delivery, and risk/reward sharing. All customers are not created equal; specific customers and/or customers segments are more desirable/valuable to pursue. Key premise of CRM is that value can be created by changing company's business model to better connect with customers. Area of service of Customer Relationship Management are as follows. Portfolio strategy, Market Opportunity Assessment, Brand Equity, Market Positioning, Pricing, Channel Strategy, Market Segmentation. Target Market Identification, Customer LifeTime Value Analysis, Customer Profitability, Customer Connections Economics Analysis. The objects of CRM are maximizing customer service effectiveness, improving customer loyalty, increasing customer service efficiency, optimizing intelligence about customer behaviors and preferences.

• 한국조리학회지
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• 제6권1호
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• pp.25-55
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• 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.

• 한국건축시공학회지
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• 제8권2호
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• pp.53-61
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• 2008

It is expected that the market of residential facility for retired seniors will be a new investment field for construction firms. This study describes the questionnaire survey analysis results of potential customers' demand for the facility. For comparison purpose, direct construction cost was estimated by estimation experts. In addition, a case analysis was conducted to compare direct cost and indirect project cost with the experts' estimation. According to the questionnaire survey analysis, it is observed that there were significant differences in demand between groups which are classified by the regions, living expenditures, the level of property ownership and the scales of residence. From an investor's perspective, investment decision on residential facility for retired seniors should be made considering bothe the level of returns which can be generated from the investment and the customers' needs.

• 산업공학
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• 제13권3호
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• pp.503-511
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• 2000

The main theme of this research is a case of e-Business implementation in part manufacturing industry, especially in a PCB manufacturing company. The characteristics of part manufacturing industry are as follows. First, an ERP system runs as a legacy system that is ready to be combined with e-Business system. Secondly, the number of customers is very small. The customers are not many individuals but only a few big electronic enterprises that are strategically affiliated with the part manufacturing company. This means that the e-Business of the part manufacturing industry needs to focus on sharing pertinent information throughout the transactions with the customers, not on data-warehousing or data-mining customers' potential needs or requests. In this paper, we extracted e-Business opportunity domains from a PCB manufacturing company, a typical part manufacturing industry. We are intended to enhance information sharing between customers and the company, and provide functions of transactions necessary in the whole value chain from order to shipment. Implementing the e-Business system on the Web can increase the visibility of customers, and further, the company can be transformed into an extended enterprise where the relationship with the customers becomes very close and interleaved. Also, the Cyber Office functionality of the e-Business system can support the salespersons effectively, so that they can spend more time on customer satisfaction. Such efforts, in the future, can be a basis for active adaptation to the industry transformations such as forming e-community and participating in the marketplace.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• 융합경영연구
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• 제2권3호
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• pp.1-5
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• 2014

The author could recommend suitable gruel in accordance with customer's needs to widen scope of selection and to increase customer satisfactions. The research would be of great help to increase sales. The professional entertainment could increase customers' reliability to be given more order: The author felt pleasant to greet customers owing to customers' compliments being healthy by taking gruel after cognizing ingredient and effects.

• 한국컴퓨터정보학회논문지
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• 제9권2호
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.

• 한국식생활문화학회지
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• 제20권5호
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• 한국인공지능학회지
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• 제8권2호
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• pp.23-28
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• 2020

Purpose: Today, we often hear complaints from customers: poor quality, poor service, expensive prices, etc. Customer complaints are an indication that the company's products and services do not meet customer requirements, which in turn causes customer complaints. An important content of corporate marketing practice is how to use the opportunity of handling customer complaints to win the trust of customers and gain a competitive advantage. According to the concept of marketing, the way for an enterprise to obtain profits is to continuously meet the needs of customers. However, with increasingly fierce market competition and the overall formation of a buyer's market, providing high-quality products and high-efficiency and high-level services have become the eternal theme of enterprises. Therefore, meeting the actual needs of customers and effectively handling customer complaints are issues that we must take seriously. Research design, data, and methodology: This article mainly analyzes the causes of customer complaints, proposes relevant solutions for different types of complaints, builds a customer complaint management system, improves the efficiency and ability of handling complaints, and provides more references and basis for enterprises to solve customer complaints. Conclusions: To further improve the quality of enterprise products and service standards, to help enterprises increase customer loyalty and satisfaction, and to enable enterprises to gain advantages in the increasingly competitive global market.

• 디자인학연구
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• 제13권1호
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• pp.49-58
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• 2000

본 연구는 인터넷상에서 쇼핑문화가 자리잡아 가고 있는 현실에서 전자상거래의 한 형태인 인터넷 쇼핑몰에서의 감성 공학적 검색시스템 구축에 있다. 기존 쇼핑몰에서 검색의 키워드로 사용하고 있는 업종, 품목, 가격, 크기 대신 제품에서 소비자가 느끼는 감성을 키워드를 통해 제품을 선택할 수 있는 시스템을 중심으로 연구가 이루어졌다. 감성공학적 검색시스템에서는 대상 제품을 선택하여 그 제품의 이미지가 가지고 감성을 어휘로 데이터베이스를 구축한 후, 인터넷상에 웹서버를 구축하여 쇼핑몰 상에서 소비자가 입력한 감성어휘를 키워드로 하여 제품을 검색하는 시스템이다. 따라서 본 연구에서는 명확하지 않은 소비자의 감성 니즈를 보다 실제적인 방향으로 체계화하고 소비자가 제품에서 가지는 감성을 파악하여 소비자 구매 의사 결정 과정에 영향을 주는 고객중심의 응용기술 환경을 제공하고, 인터넷 쇼핑몰에서 소비자에게 제품 선택 기회와 선택 폭을 확대하고, 제품에 대한 정보를 다양하게 제공하여 소비자 니즈에 실제적인 방향으로 접근하고자 했다.