• The Journal of Industrial Distribution & Business
• /
• v.9 no.3
• /
• pp.7-17
• /
• 2018

Purpose - The purpose of this paper is to improve last mile delivery capability and ensure customers' satisfaction by approaching an analytic hierarchy process(AHP) and identifying criteria framework to determine locations of last mile delivery centre(LMDC). Research design, data, and methodology - Traffic congestion and emission policy in cities are barriers of last mile delivery in dense areas. The urban consolidation centre(UCC) cannot increase last mile delivery efficiency in dense cities because of their space and traffic limitation. In this paper, we develop a case to improve last mile delivery efficiency and to ensure customers' satisfaction by concentrating on LMDC. In addition, AHP has been applied to identify criteria framework and determine LMDC locations. The weighted priorities are derived from parcel delivery industry experts and have been calculated using Expert Choice software. Results - The framework criteria have assisted decision makers to place LMDC in a dense area to enhance customer's satisfaction with last mile delivery service. Conclusions - AHP has provided ranking framework criteria of LMDC potential for parcel delivery industry. The LMDC helps by improving last mile delivery efficiency to final destination amids conditions of CO₂ emissions, traffic congestion, and pollution problems. It especially concerns delivery service activities when delivering parcels to customers rather than UCC.

• Culinary science and hospitality research
• /
• v.8 no.2
• /
• pp.153-171
• /
• 2002

This study had three major purpose: 1) to examine the relationship between coloring factor of Hors d'oeuvre and preference of dishes. 2) to examine the relationship between coloring factor of Hors d'oeuvre and selection of dishes. 3) to examine the relationship between coloring factor of Hors d'oeuvre and customer satisfaction. Questionnaires for the study were distributed 300 subjects in deluxe class hotels in Seoul. Among 300 questionnaires, 280 subjects were collected and utilized for analysis. In HY hotel, 35 subjects of customers, 24 subjects of cooks, and 32 subjects of service personnels were collected. In R hotel, 29 subjects of customers, 32 subjects of cooks, and 32 subjects of service personnels were collected. In H hotel, 29 subjects of customers, 34 subjects of cooks, and 33 subjects of service personnels were collected. Analysis ways used for this study were frequency analysis, factor analysis, reliability analysis, ANOVA, To accomplished the objective 1), ANOVA was utilized. To accomplished the objective 2) and 3), regression analysis was unitized. The findings from this study were as follows. First it was found that selection of dishes was affected by coloring factory of Hors d'oeuvre. Secondly, it was found that customer satisfaction was affected by coloring factor of Hors d'oeuvre. Consequently, development of Hors d'oeuvre by harmonizing of various colorings should be activated to raise level of preference of dishes. Also, in regard to level of satisfaction, harmony of various colorings should be required.

• Journal of Distribution Research
• /
• v.5 no.2
• /
• pp.69-90
• /
• 2001

This study is to confirm how customers relationship-orientation toward the focal company has been constructed by what factors. The major factors are including the level of customer satisfaction and four components of transaction-characteristics like efficiency of decision making, inertia of decision making, information-seeking in store, and perceived risk. For testing of the hypotheses, customer survey has been conducted at four department stores and three discount stores in the Bundang Area. The sample size is 494. The result of the survey has indicated that customers relationship-orientation is influenced by customer satisfaction, efficiency of decision making, and inertia of decision making, but not by information-seeking in store and perceived risk. Further research has been needed for solving these conflicting results.

• The Journal of the Korea Contents Association
• /
• v.6 no.11
• /
• pp.74-84
• /
• 2006

It is quite impossible for a service firm to deliver service without failure. The main reason is that service is intangible, perishable and heterogeneous in nature. Every service firm tries its best to recover service failure with understanding that service failure affects customers' evaluation and attitude for the firm. The research finds that customers' satisfaction after recovery affects customers' intentions both service encounter satisfaction and overall firm satisfaction strongly affects positive word-of-month and purchase intentions. The results have implications to researchers and service marketing managers. For researchers, the result will be helpful for them to further develop service failure and recovery framework. For service marketing managers, the result will suggest specific guidelines for establishing service recovery strategies.

• The Journal of Industrial Distribution & Business
• /
• v.6 no.1
• /
• pp.27-35
• /
• 2015

Purpose - This research primarily assesses interactive quality in the service encounters of Ethiopian Telecom from the customer and contact personnel perspectives. Research design, data, and methodology - After reviewing the literature on service encounters and interactive quality, two separate questionnaires and structured personal interviews were conducted to collect the opinions of 400 customers and 100 employees of Ethiopian Telecom. The researchers used convenience sampling; the responses, measured on a five-point Likert-type scale, were analyzed through chi-square tests conducted on SPSS 17.0. Results - Regarding the outcome expected by customers, encounter effectiveness is very low. Regarding accessibility and materiality, the corporation's personnel are freely accessible, relatively well-dressed, and have access to sophisticated office equipment and physical facilities. Finally, with regard to agent satisfaction, the telecom's contact employees are shown to gain little professional satisfaction from service encounters. Conclusion - The study clearly presents the areas in which interactive quality strongly affects both telecom customers and employees; this will help the corporation take corrective action. This is of utmost contemporary importance for both practitioners and researchers.

• Journal of the Korean Dietetic Association
• /
• v.12 no.3
• /
• pp.235-242
• /
• 2006

The purpose of this study of was to provide basic data for preparing event menus to increase customer's satisfaction by investigating university students' participation and preference for the event menus in the foodservice operations. The questionnaires were distributed to 300 customers from August 1 to 31, 2005. 88.0% of the questionnaires were analyzed. Statistical analysis of data was performed using SAS package program(version 8.2) for descriptive analysis and $χ^2$-test, t-test, one-way ANOVA, Duncan multiple range test. The results of this study can be summarized as follows : 50.4% of the students have participated in foodservice operation's event and the average degree of the satisfaction was 2.67 out of 5. The type of the events customers have most frequently participated in were the national holiday·subdivisions of the season event(47.3%), the day event(34.1%), environment event(26.9%) and so on. In large classification, preferred were season event(85.2%), international food event(76.9%), and healthy food event(73.1%) and so on. In small classification, orgarnic food event(53.0%), summer fruits festival(41.3%), midsummer event(36.6%) and christmas event(34.4%) and so on. From now on, the event reflecting customers' expectation and requirement should be planned and implemented.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2022.06a
• /
• pp.371-372
• /
• 2022

Korean customers purcahse some products directoly from overseas for saving the money. However, in refunding or exchanging the products from overseas, customers may complain due to different regulations and language barriers. Mutual purchasing relationships is a prerequisite for establishing trust with customers and online retailers need various activities to gain the trust of consumers. This research has a purpose of investigating the relationship between trust and satisfaction according to the quality of reverse logistics service.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.2
• /
• pp.785-792
• /
• 2014

Since it is essential to have good relationships with customers for their loyalty, the importance of CRM has been increasing. While CRM attempts to satisfy different segments of customers with different strategies, there are not many studies conducted to examine the effect of CRM efforts on those different customers. This study explored to examine how those different customers respond to the CRM efforts depending on their memberships in the hotel industry. As results of the study, it was found that for all customers without and with membership, the effect of maintaining stage of CRM process was significant. However, for customers without membership, the maintaining stage of CRM process have positive effect on both satisfaction and commitment while for customers with membership, its effect was significant only on commitment.

• Journal of the Korea Safety Management & Science
• /
• v.9 no.6
• /
• pp.97-103
• /
• 2007

This paper reviewed the relationship among internal marketing, service quality and customer satisfaction, and the mediating effect of service quality. Based on the responses from 163 hotel employees and 489 customers who encountered them, the results of hierarchical regressional analysis showed that all internal marketing factors have positive relationships with service quality, and service quality has positive relationship with customer satisfaction. Also, service quality has mediating effect between four internal marketing factors(education, compensation, delegation of authority, and internal communication) and customer satisfaction.

• Journal of the Korean Data and Information Science Society
• /
• v.17 no.3
• /
• pp.763-774
• /
• 2006

The purpose of this study is to identify relationship among service quality, service value and customer satisfaction of food service industries. The respondents included 120 customers of K-restaurant in the survey. Data were analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results was obtained : Service Value was influenced directly and positively by the service quality. And customer satisfaction was influenced directly and positively by the service value. But customer satisfaction was not influenced directly and positively by the service quality.