• 대한안전경영과학회지
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• 제19권3호
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• pp.137-150
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• 2017

Logistic enterprises want to be competitive enterprises in fierce logistic market and worry about the securement of discriminative competitiveness for it. The standards for the judgement of logistic industry's maintenance of competitiveness are not only economic feasibility of logistic costs but also the satisfaction of users because well-established service system for variety and enhancement of logistic needs. Some of the quality attributes sufficiently satisfy expectation of customers, but not guarantee high-quality satisfaction. Therefore, it's difficult to grasp quality attributes with the existing approach of perceived service quality. Quality attribute model suggested by Kano is widely used as the concept is accurate, there is high possibility to be used at the stage of product/service planning, and it can be easily applied. Kano model has a limitation that quality attributes are classified with mode and the differences between strong property of the quality attribute and week property in quality attributes were ignored. Therefore, Timko calculated customer satisfaction coefficient with the result of Kano's survey and effects of customer satisfaction and unsatisfaction through relations between satisfaction coefficient and unsatisfaction coefficient. The purposes of this study are to use ASC, the average of satisfaction coefficient and unsatisfaction, as the satisfaction of quality characteristics, decide the importance of quality characteristics with TOPSIS, a representative multi-standard decision-making method, and calculate strategy improvement propriety of logistic service quality.

• 한국식생활문화학회지
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• 제34권3호
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• 통상정보연구
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• 제18권4호
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• pp.55-78
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• 2016

uTradeHub 관련 선행연구들은 서비스 품질의 중요성을 일원론적 시각에서 파악했을 뿐 어떠한 서비스 품질속성을 우선적으로 향상시켜야 할지에 대한 연구는 부재한 상황이다. 본 연구에서는 Kano 모형에 의거 uTradeHub의 서비스 품질속성을 분류하고, Timko의 고객만족계수(CSC)와 평균만족계수(ASC)를 사용하여 uTradeHub 서비스 품질 제고를 위해 중점적으로 관리해야 하는 품질속성을 규명하였다. 설문조사를 통해 확보된 총105개의 유효자료를 실증분석에 사용하였으며, 연구결과를 요약하면 다음과 같다. 첫째, Kano모형에 의거 서비스 품질속성을 분류한 결과, 일원적 품질 12개, 당연적 품질 5개, 무관심 품질 2개가 도출되었다. 둘째, Timko의 고객만족계수(CSC)를 이용한 분석결과에서는 "고충 및 불만에 대한 사후처리"와 "비용절감", "업무처리의 효율성", "정확하고 유용한 정보 제공"이 만족계수(SC)의 상위에 랭크됨으로써 서비스 품질이 충족되면 고객만족이 특히 증가하는 품질속성으로 파악되었다. 반편 "고충 및 불만에 대한 사후관리", "상호작용", "문제발생시 즉각적 대응능력", "정확하고 유용한 정보제공", "업무처리의 효율성" 등은 불만족계수(DC)의 상위에 랭크됨으로써 서비스 품질이 충족되지 않으면 고객 불만이 특히 증가하는 품질속성으로 분석되었다. 셋째, 평균만족계수(ASC)에 의거 uTradeHub 서비스 품질 제고를 위해 중점 관리해야 하는 품질속성을 분석한 결과에서는 "고충 및 불만에 대한 사후관리", "비용절감", "정확하고 유용한 정보 제공", "업무처리의 효율성", "업무성과" 등이 상위 5위에 랭크됨으로써 지금보다 개선되면 만족도가 더 크게 증가하지만 악화되면 만족도가 훨씬 더 감소하는 품질속성으로 분류되었다.

• 대한건축학회논문집:구조계
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• 제35권5호
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• pp.161-168
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• 2019

Construction industry is becoming more advanced, but safety accidents are not decreasing and unsafe act (UA) and human errors (HE) are the main causes of safety accidents. Therefore, this study aims to analyze the relationships between unsafe acts and human errors for construction accident prevents. Specifically, the Correlation Analysis is used to quantify 24 combinations of the relationship between the UA and HE. Then, the Kano Model, and Timko Satisfied Coefficient was utilized to find 6 combinations for construction accident prevention plans. As the result of Timko Satisfied Coefficient, an interview was conducted with three safety managers and 6 safety prevention plan is proposed. Through these results, it is expected that the combination of 24 accidents will be basic data of safety management. Especially, the proposed safety prevention plans considering the characteristics of 6 combinations with high correlation can contribute to prevention of safety accidents at the construction site.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2009년도 추계학술대회
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• pp.667-670
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• 2009

교육용로봇시장의 발전과 함께 이용자들의 요구사항들이 증가하고 있다. 그러나 기존에는 이용자들이 원하는 제품이기 보다는 technical push 형태의 제품 개발이 진행되어 왔다. 이에 따라 본 연구에서는 교육용 로봇 이용자들의 특성과 Kano 모형을 활용하여 수요자들의 요구사항을 파악하여 교육용 로봇 기능을 도출함으로써 로봇시장을 창출하는데 기반이 되는 자료를 제시하고자 한다. 수요자들이 요구하는 기능으로는 학생 원격 통제 기능, 인터넷 검색 기능, 교육 콘텐츠 검색 기능, 학습 진도 관리 기능은 제공될 경우 호감이 상승하는 매력적 평가 속성으로 분류되었다.

• 한국의류학회지
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• 제31권5호
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• pp.765-776
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• 2007

Customer expectations and requirements for products play an important role in product planning for companies and decision making process for the consumer. These expectations are expressed by product qualities that consumers consider important when they purchase. Therefore, to identify quality elements that reflect consumer requirements would be a useful guide for companies. The purposes of this study are to find out quality factors of apparel product, to identify apparel product quality elements using Kano's theory, to find attributes of product which improvement are required. Women over 20 years-old from metropolitan areas in South Korea participated in the study and a quota sampling method was used. A questionnaire was arranged with four separate subject sections, importance of quality, Kano's questionnaires, and demographics. Data from 525 questionnaires were used for the statistical analysis. The results were as follows: Six dimensions of product quality(i.e., usefulness, performance, aesthetic, symbol, individuality and appearance) were identified. According to Kano's quality elements, performance was categorized into must-be quality which could lead to product dissatisfaction. Usefulness and appearance were categorized into one-dimensional quality which lead to both satisfaction and dissatisfaction. Aesthetic, symbol, and individuality was categorized into attractive quality which could lead to satisfaction. Findings of this study provide both industry and academic researchers with a guide to increase customer satisfaction in the product development process.

• 한국의류학회지
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• 제34권5호
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• pp.844-855
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• 2010

An important issue for the improvement of product quality is to identify and understand the customer-required attributes of a product. This paper identifies and analyzes customer-required attributes of formal knitwear for middle age and elderly women through the use of the Kano model in order to develop competitive products. Various research methods were used in this study. Customer voices for formal knitwear were collected by means of brainstorming and in-depth interviews. The collected customer voices were transformed into customer-required attributes with the use of an affinity diagram. In addition, the data was collected by means of a questionnaire and was statistically analyzed to examine the dimensions of customer-required attributes on the basis of the Kano model. The results are as follows. Five categories of customer-required attributes were identified (symbolism, aesthetic, fitness, usefulness, and maintenance). The analysis based on the Kano model identifies a strong one-dimensional quality in all of the categories of customer-required attributes and the attractive quality that includes a one-dimensional quality in the categories of fitness and usefulness. The findings of this study demonstrate the applicability of the affinity diagram for apparel that educates formal knitwear developers of the customer-required attributes that they should strategically focus on in order to develop competitive products.

• 서비스연구
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• 제11권2호
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• pp.95-105
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• 2021

본 연구는 KSC(kano, Score Model, Concept Position)평가방법을 활용하여 제공할 서비스디자인 만족도에 대한 정확도를 높이는 것이 연구의 목적으로 부산지역을 중심으로 6개 지점을 운영하고 있는 P사 헬스장을 중심으로 건강한 뉴실버세대를 위한 다양한 헬스장 서비스모델을 제시하여 사례연구를 진행하였다. 더블다이어몬드(Double Diamond)방법을 활용하여 P사의 5개 지점 중 연산점을 중심으로 사례연구를 진행하였는데 이는 연산점을 중심으로 노인을 위한 다양한 여가생활 인프라가 잘 구축 되어 있었기 때문이다. 본 연구를 통하여 고객에 대한 다양한 인사이트(Insight)를 추출하였고 발굴한 인사이트(Insight)를 기반으로 관리자와 트레이너의 관점에서 서비스디자인 모델을 최종적으로 9가지 도출하였다. 최종적으로 도출한 9가지 모델을 기반으로 카노(Kano)만족도 평가, 스코어모델(Concept Score), 콘셉트포지션(Concept Position)평가를 통하여 9가지 제시한 안들 중 3, 6번을 제외한 모든 안들이 유효하다는 것을 알 수 있었고 최종적으로 투자비용과 효과성으로 구분하여 실행 로드맵을 제안하였다.

• Safety and Health at Work
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• 제7권3호
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• pp.218-224
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• 2016

Background: Butchering is often associated with high rates of work-related musculoskeletal disorders (WRMSDs). However, published work on the prevalence of WRMSDs among butchers in Nigeria is scarce. This is important because meat processing practices differ across geographical and cultural locations. This study was therefore aimed at analyzing WRMSDs among butchers in Kano metropolis. Methods: Sociodemographic and work-settings information was obtained from 102 male cattle butchers (age, $37.49{\pm}11.68years$) through survey. Information on the prevalence and pattern of musculoskeletal disorders was obtained from the respondents using the Standardized Nordic Questionnaire. Additional information on health seeking practices was also obtained using a pro forma. Associations between the prevalence of WRMSDs and each of the sociodemographic data and work settings were explored using Chi-square analysis. The level of significance was set at p < 0.05. Results: The 12-month and point prevalence rates of WRMSDs among butchers in this study were 88.2% and 74.5%, respectively. Whereas lower back complaints (66.7%) were the overall and lower body quadrant's most commonly reported WRMSDs among the butchers surveyed, wrist/hand complaints were the leading upper quadrant's (45.1%) most commonly reported WRMSDs among the respondents. There were significant associations between age and majority of WRMSDs in the body regions. Only 23.3% of the 90 individuals who had WRMSD visited the hospital to seek redress for their WRMSD. Conclusion: The prevalence of WRMSDs is high among butchers in Kano Metropolis. Few individuals with WRMSD utilize healthcare facilities. Age is a major risk factor in this setting.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.