• 대한안전경영과학회지
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• 제20권1호
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• pp.41-55
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• 2018

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

• 한국융합학회논문지
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• 제11권3호
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• pp.9-18
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• 2020

최근 4차 산업혁명 이슈가 부상하게 됨에 따라, 정부와 산업계에서는 스마트공장에 대한 관심이 증가하고 있다. 이에 정부에서는 스마트공장에 대한 정책지원을 제공하여 국내 중소·중견기업의 스마트 제조역량 구축을 유도하고 있다. 그러나 이러한 정책적 지원의 효과성이나 기업들의 만족도에 대해서는 거의 알려진 것이 없다. 이에 본 연구에서는 Kano 모델과 고객만족개선지수를 활용하여 스마트공장 지원정책의 요소별 기업들의 만족도를 분석하고 정책지원의 우선순위를 도출하고자 하였다. 연구 결과 총 11개 품질요소 중 8개가 일원적 품질요소, 3개는 매력적 품질요소였다. 또한 자금지원의 우선순위가 가장 높았으며, 외부전문가 파견, 고도화준비 컨설팅, 유지보수 관련 컨설팅 등도 순위가 높았다. 이러한 결과는 기업들이 스마트공장의 도입이나 기초수준 구축 정도의 지원보다는 유지보수와 고도화에 대한 지원을 더 많이 요구하고 있음을 시사한다.

• 경영과정보연구
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• 제35권3호
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• pp.249-272
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• 2016

오늘날 서비스기업에서는 다양한 방법을 통하여 고객 만족을 개선하려고 노력하고 있지만 큰 실효성을 보여주고 있지 않다. 본 연구는 품질차원의 이원적 측면을 바탕으로 하여 고객접촉정도에 따른 4가지 산업군을 연구대상(호텔 수리 교육 의료서비스)으로 선정하여 산업별로 품질의 이원적 측면을 비교 측정한 후, 이에 대한 개선 방안을 제시하는 것이다. 따라서 본 연구의 목적은 첫째, Schmenner의 서비스 프로세스 매트릭스를 기준으로 고객접촉정도에 따라 서비스산업을 선정하고 SERVQUAL을 이용하여 고객들이 원하는 요인에 대해 알아보고 Kano모형을 적용해 이를 서비스품질의 유형으로 구분하고, 둘째, Timko의 고객만족계수와 잠재적 고객만족 개선지수(PCSI Index)를 이용하여 각 산업별 우선고려사항을 도출하고 이를 비교하여 고객만족을 높일 수 있는 방안을 제시하는 것이다. 본 연구의 결과, 우선 첫째, 4가지 서비스산업에서 공통적으로 '현대적 외관/시설'이 모두 매력적 품질로 분류되었으며 고객만족계수 역시 모두 높게 나타났다. 이는 서비스산업에서 유형성 측면이 고객들의 서비스 품질 평가기준에서 매우 높은 중요도를 갖고 있다는 것으로 해석할 수 있다. 둘째, 수리서비스를 제외한 3가지 서비스산업에서는 고객의 입장을 이해하고 이를 해결하고자 하는 유연성을 갖는 공감성 측면의 개선으로 인하여 고객만족도를 향상 시킬 수 있다는 것을 시사하고 있다. 셋째, 이 4가지 서비스산업에서 공통적인 부분은 모두 공감성 측면에 대하여 매력적 품질속성으로 분류가 되었지만 현재의 만족도는 고객의 기대수준에 미치지 못하였기에 본 공감성 측면에 대한 개선이 우선적으로 이루어져야 한다는 것을 확인할 수 있었다.

• 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.

• 산업경영시스템학회지
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• 제36권3호
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• pp.8-16
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• 2013

Determining relative importance among many quality attributes under financial constraints is an important task. The weighted value of an attribute particularly in QFD, will influence on engineering characteristics and this will eventually influence the whole manufacturing process such as parts deployment, process planning, and production planning. Several scholars have suggested weighting formulas using CSC (Customer Satisfaction Coefficient) in the Kano model. However, previous research shows that the validity of the CSC approaches has not been proved systematically. The aim of the present study is to address drawbacks of CSC and to develop APC (Average Potential Coefficient), a new approach for weighting of quality attributes. For this, the current study investigated 33 quality attributes of e-learning and conducted a survey of 375 university students for the results of APC, the Kano model, and the direct importance of the quality attributes. The results show that the proposed APC is better than other approaches based on the correlation analysis with the results of direct importance. An analysis of e-leaning's quality perceptions using the Kano model and suggestions for improving e-learning's service quality are also included in this study.

• 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.

• 품질경영학회지
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• 제39권1호
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• pp.57-70
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• 2011

The paper presents the results of a study on the determinants of customer satisfaction for a retail bank using the data of 2009 NCSI(National Customer Satisfaction Index, KPC). In doing so, it uses a revised version of the traditional analyses based on derived measures of attribute importance. The need for a revised methodology is prompted by the insights of the two- and three-factor theories of customer satisfaction, such as Kano's framework. Indeed, the evidence from 1635 customers of 6 Korean banks confirms an asymmetric relationship between attribute performances and overall customer satisfaction. The results from both a traditional and our revised approach are compared. While this approach can be applied across different industries, it should not be assumed that the numerical results presented in the paper apply to contexts with substantially different underlying characteristics. General trends and practical implications for banking services are reported in the conclusions.

• 한국전자거래학회지
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• 제16권1호
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• pp.17-34
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• 2011

기존의 서비스 품질 측정 모델에서는 일차원적인 지표를 활용하여, 그 지표가 만족되면 품질이 높게 평가되고, 지표가 충족되지 않으면 품질을 낮게 평가하였다. 그러나 실제적으로는 만족을 일으키는 요인과 불만족을 일으키는 요인은 서로 다른 경우가 많을 것이다. 본 연구에서는 기존의 일차원적인 서비스 품질 지표의 한계점을 보안한 Kano 모델을 적용하여 이원론적인 관점에서 어떤 모바일 서비스가 만족을 일으키고, 어떤 모바일 서비스가 불만족을 일으키는지를 실증적으로 분류하였으며, 이와 같은 모바일 서비스에 대하여 한국과 미국 이용자들의 인식차이와 기술 준비도에 따른 개인의 품질인식 차이를 살펴보았다. 조사 결과, 한국 이용자들은 대부분의 모바일 서비스를 무관심 품질 요소로 분류한 반면에 미국 이용자들은 매력적 품질 요소로 분류하였다. 위의 결과로 미루어 보아 각 나라에서 제공하는 통신 환경이 모바일 서비스에 대한 이용자들의 품질 인식에 크게 영향을 주는 것을 발견하였다. 국가적인 요인 이외에 이용자 개인의 속성이 품질 인식에 어떤 영향을 주는지를 조사하기 위하여 개인의 기술준비도(TRI)를 이용하여 4개의 군집으로 분류하고, 각 군집들 간에 품질 인식에 차이가 있는지를 탐색하였다. 탐색 결과, Communication 관련 모바일 서비스를 제외한 나머지 대다수의 모바일 서비스에 대한 이용자들의 품질 인식에는 군집 간에 큰 차이가 없음을 발견하였다.

• 품질경영학회지
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• 제44권4호
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• pp.883-895
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• 2016

Purpose: The demand for ordinary mail services supplied by 'Korea POST' is decreasing due to the opening of mail service market and the growth of alternative communication media such as e-mail and SNS. To overcome this situation it is urgent to introduce new services that can be able to appeal customers and to improve existing services. Methods: A field survey is conducted to corporate customers who send ordinary mails and individual customers who receive these mails, respectively. Quality attributes of ordinary mail services are classified by two-dimensional perspectives in terms of Kano model. Decision tree model is utilized for classifying the quality attributes. Comparative analyses are done whether there are perceived differences on each quality attributes between corporate customers and individual customers. Results: Quality attributes such as 'discount postal charges', 'sending small packages by simply dropping it into a mail box', 'sending a mail of any appearance', 'delivering a mail anywhere', and 'receiving a mail at a preferred time where a customer is located ' are classified differently according to some market segments, while most of the quality attributes are classified as attractive or one-dimensional. Conclusion: Decision tree model has been found to be most effective to classify quality attributes for each market segment especially when trying to classify quality attributes belonging to 'gray areas'. Based on the perceived differences on quality attributes among customers, strategic implications are suggested to obtain potential customers and to have competitive advantages.

• 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.