• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.1456-1461
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• 2004

Companies of Build-to-Order(BTO) strive to achieve customer responsiveness and cost efficiency simultaneously. The success of BTO depends upon the high volume production based on product plat form and delayed differentiation principle on the one hand, and upon the rapid estimation of delivery and cost for the customer orders on the other hand. Expeditious processing of a specific order requires the rearrangement of production resources and the schedule, which results in increased cost. This paper describes a cost estimation method using activity-based costing depending on the schedule change caused by urgent customer orders.

• The KIPS Transactions:PartA
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• v.12A no.2 s.92
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• pp.137-144
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• 2005

Many reliable group communication algorithms were presented to satisfy predetermined message ordering properties in small or medium-scale distributed systems. However, the previous algorithms with their strong reliability properties may be unappropriate for large-scale systems. To address this issue, some epidemic-style group communication algorithms were proposed for considerably improving scalability while guaranteeing the reasonably weaker reliability property than the existing ones. The algorithms are all designed for ensuring the atomic order message delivery property. But, some distributed applications such as multimedia systems and collaborative work, may require only the weaker message ordering property, i.e., causal order delivery. This paper proposes an efficient epidemic-style group communication algorithm ensuring causal order delivery to provide the indigenous scalability of the epidemic-style approach.

• Journal of Distribution Science
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• v.19 no.2
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• pp.37-44
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• 2021

Purpose: O2O (Online to Offline) is an internet-based platform. The purpose of this study is to confirm the effect of service quality of O2O food delivery service on service satisfaction, and whether customer orientation mediates the relationship between service quality and service satisfaction. Research design, data and methodology: This paper surveyed Chinese consumers using the O2O food delivery platform through a questionnaire technique. Smart PLS 3.0 was used to verify the hypothesis of this study. PLS is characterized by the advantage of minimizing measurement errors and maximizing the influence of each factor. Results: It was confirmed that O2O food delivery companies need to increase service quality (information quality, product quality, and social quality, system quality) in order to obtain customer satisfaction. Additionally, the perceived customer orientation was found to completely mediate the relationship between perceived service quality (information quality, product quality) and perceived service satisfaction. Conclusions: The service level of the O2O delivery company to the customer's request when a problem occurs in the customer's order must be raised to increase the customer's satisfaction. For example, timely response to customer inquiries and timely feedback of delivery information to customers during the delivery process should improve the quality of after-sales service.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.365-371
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• 2021

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.688-701
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• 2020

Purpose: This study was performed to evaluate the importance and satisfaction of the selective attributes of delivery food and to analyze the factors affecting customer satisfaction. Methods: A total of 574 responses were collected from customers who had ordered delivery food for data analysis. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ2 tests, t-test, factor analysis, Pearson correlation, multiple regression analysis, and Importance-Performance Analysis (IPA). Results: The importance of delivery food selection attributes was higher in the order of 'hygiene control level (4.72)', 'taste of food (4.64)', and 'delivery accuracy (4.40)'. Satisfaction assessment was higher in the order of 'taste of food (4.32)', 'delivery accuracy (4.26)', and 'convenience of using the delivery app (4.21)'. According to the results of IPA, items that were priorities for improvement were charges for delivery, discount offers, sufficient description of the menu, and rapid handling of customer complaints. On an average, overall customer satisfaction score of delivery food was 4.01 out of 5 points. Additionally, five satisfaction factors were extracted by exploratory factor analysis. According to the results of multiple regression analysis, quality of delivery platform (p < 0.001), quality of delivery service (p < 0.001), convenience and diversity (p < 0.001), quality of delivery food (p < 0.001), and health and safety (p < 0.001) had significant positive effects on overall customer satisfaction. Conclusion: To increase customer satisfaction among delivery food customers, restaurant or delivery platform managers should consistently improve not only the quality of the delivery platform but also the quality of the delivery food and service.

• IE interfaces
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• v.11 no.3
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• pp.181-191
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• 1998

In the make-to-order (MTO) manufacturing environment, one of the important issues is setting attainable delivery dates for customer orders, which significantly affects the performance of the MTO manufacturing. Although this topic has received considerable attention in the literature, most of the efforts took a lower level approach that is concerned primarily with the effect of various delivery date assignment methods on the relative performance of some dispatching rules. This paper proposes the delivery date decision support system which takes a higher level approach of integrating the marketing and production planning functions with the consideration of the current capacity and the workload smoothing. The proposed system has been implemented in a Rotating Machinery Shop and the results of the implementation showed good performance.

• Journal of Distribution Science
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• v.20 no.9
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• pp.97-107
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• 2022

Purpose: Online-To-Offline Food Delivery Services (O2O-FDS) is a new element in hotel supply chain that digitalizes traditional food delivery practices using new technologies. Targeting hotel guests, the present research is to explore the role of trust in the relationship between food delivery app on loyalty, price efficiency, and convenience. This new perspective is an essential value addition in the field of hotel marketing in relation to O2O-FDS. Research design, data and methodology: The present research conducted the mediator variable regression analysis as a main statistical methodology to identify the connections between three main constructs using total 244 South Korean participants that were recruited from the professional research company in Korea. Results: The statistical findings based on three steps of mediator regression approach strongly indicate that the trust of food delivery app in the hotel sector plays a moderating role in the relationship between price efficiency and convenience of food delivery app and customer loyalty of food delivery app in the hotel business. Conclusions: This research concludes that hotel practitioners must strive to provide adequate information on food delivery applications in order to increase price efficiency and convenience relative to traditional food and beverage services, influencing consumer trust in food delivery technology.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.19 no.39
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• pp.275-284
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• 1996

It can be made a definition that scheduling is a imposition of machinery and equipment to perform a collection of tasks. Ultimately scheduling is an assessment of taking order for which would be perform. So it is called "sequencing" in other words. In a job shop scheduling, the main object is to making delivery in accordance with the due date and order form customer, not to producing lots of quantity with minimizing mean flow time in a given time. Actually, in a company, they concentrate more in the delivery than minimizing the mean flow time. Therefore this paper suggest a new priority dispatching rule under consideration as below in a n/m job shop scheduling problem with due date. 1. handling/transportation time, 2. the size of customer order With this algorithm, we can make a scheduling for minimizing the tardiness of delivery which satisfy a goal of production.roduction.

• Journal of the Korea Safety Management & Science
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• v.14 no.4
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• pp.265-270
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• 2012

This paper deals with the application and effects of MES for H automobile plant in China. There existed the production planning and the different work order in PL painting plant, but we can simultaneously prepare the painting parts and parts delivery and assembly according to painting color by introducing MES. We can respond the change of production planning and operate integratively the PL painting, parts storage and parts delivery and then we can results in reasonable logistics. We obtained the exact production information, correct work order, precise delivery order. We obtained not only the improvement of logistics but also the reduction of inventory.