• 제목/요약/키워드: Quality factors

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세계 시장을 주도하는 소형 가전의 품질평가 사례 연구 - 식품건조기를 중심으로 - (A Case Study on the Quality Evaluation of the Leading Small Domestic Appliances in the Global Market - Focusing on the Food Dehydrator -)

  • 김연성;김종만;서진영;임성욱;최정일;김서영
    • 품질경영학회지
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    • 제42권2호
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    • pp.253-264
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    • 2014
  • Purpose: The aim of this study is to gain a competitive advantage in the global marketplace by examining the current situation of three domestic Food Dehydrator companies' products. Food Dehydrators are sort of small domestic appliances(SDA), first introduced by Korean companies. Furthermore, this study suggests the improvement plans in the rapidly changing world situation. Methods: Evaluate through comparing three domestic Food Dehydrator companies' products based on the PQI(Premium Quality Index) model, developed by product quality evaluation experts group. Results: At first, we classified evaluation factors into three parts - usability quality, emotional quality - and each of the factors includes sub factors. Under this condition, the results of this study are as follows; the brand quality is remaining at a high satisfaction level compare to other two factors but emotional quality is assessed to be low. This study has shown at customers consider brand and usability quality factors as the most important factor due to the nature of the product. Conclusion: As the possibility of increasing customer needs such as product design and sensitive quality besides usability quality has risen in a competitive global market, the manufacturing companies in Korea are recommended to put forth the necessary effort to improve their product quality, especially in terms of emotional quality.

치킨전문점의 품질요인이 고객만족, 신뢰와 행동의도에 미치는 영향 (The Effects of Quality Factors on Customer Satisfaction, Trust and Behavioral Intention in Chicken Restaurants)

  • 김호식;심재현
    • 산경연구논집
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    • 제10권4호
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    • pp.43-56
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    • 2019
  • Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

건설 산업에서 이해관계자들의 인식 부합이 프로젝트 성과에 미치는 영향 (Effect of the Consensus among Stakeholders on Project Performance in Construction Industry)

  • 권장현;이태원;김승철
    • 산업경영시스템학회지
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    • 제42권3호
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    • pp.232-241
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    • 2019
  • Stakeholder management in construction projects is an important factor in project performance creation. The purpose of this study is to verify the effect of the recognition of the importance of the quality influence factors among the stakeholders of the construction project on the perceived quality and the project performance. The impact of the project management methodology on the project performance has been actively researched, but there is little research result on the project stakeholders. The projects to be researched are apartments and buildings that have been completed within the last five years of domestic large construction company. The method of survey is to measure the consensus of the importance of the quality influential factors among the three parties such as the ordering party, the design supervisor and the constructor, and confirm whether the agreement affects the quality of the actual project. Finally, the research model was verified by surveying the satisfaction of the client on the final product. The results are as follow. The degree of agreement on the importance of quality influential factors among stakeholders has a significant effect on perceived quality. In the relationship between perceived quality of influence factors, organizational (support) quality influenced technological quality and managerial quality, and technological quality and managerial quality also have significant influence on resource quality. The results of analysis showed that perceived quality of resources strongly influenced project performance. The remaining three experienced qualities also significantly affect project performance.

한국 패밀리 레스토랑 서비스 품질 만족, 불만족 세부 요인에 관한 연구 (A Study on Service Quality Satisfier and Dissatisfier Factors for Family Restaurants in Korea)

  • 박정영
    • 한국식품영양학회지
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    • 제20권4호
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    • pp.509-515
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    • 2007
  • The purpose of this study was to determine the service quality satisfier and dissatisfier factors of family restaurants in Korea by using a qualitative research method, the critical incident technique(CIT). The CIT helps researchers find new factors or attributes by grouping key issues and categorizing common factors from the raw data, critical incidents which critically satisfied or dissatisfied customers. The respondents must describe the incidents in details. There are many previous studies on the attributes related to service qualities, selections, and revisiting intentions and the relationships between the attributes. These studies offer many insights for general trends and directions for managing service qualities, but not how to improve service quality practically. It is difficult to know specific service quality factors especially influencing Korean customers because the factors come from previous research and not from the respondents themselves. Therefore, this research categorized key satisfier and dissatisfier factors from 402 critical incidents described by 261 respondents into 5 groups and 33 subcategories. Real cases and examples are also explained that either critically satisfied for dissatisfied customers at family restaurants.

일관제조공정에서의 최적 조업조건의 도출 (Determination of an optimal operation condition in continuous manufacturing process)

  • 김윤호;최해운
    • 경영과학
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    • 제10권2호
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    • pp.111-120
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    • 1993
  • The most important factors for a product to survive in the market are cost and quality. In recent years, quality proceeds to cost. There are many techniques of use to improve the quality of a product. One of the techniques is applying statistical methods (especially Taguchi method) to real operational conditions for a continuous manufacturing process in P company. There are 91 factors to control in the process. So, we predetermined 7 main effect factors and 6 interactive effect factors by statistical methods and advices of engineers. With these 13 factors, we determined the optimal level of operations for the process.

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마케팅 믹스 요소가 브랜드 자산에 미치는 영향에 관한 연구 (The Effect of Marketing Mix elements on brand Equity)

  • 류장무
    • 산업융합연구
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    • 제1권1호
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    • pp.41-70
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    • 2003
  • Many researches on brand equity have been focused in definition about it, factors of it, and the process of formation. Most of them have been used by voluntary production category, as is durable goods or nondurable goods. But this study, using the model is developed by Foote, Cone & Be1ding(FCB) Company, classified four fields, high-low involvement, rationality(rational or sensitive) involvement. The selected goods is a sensitive high involvement(casual wear). This study investigate the effects of brand equity and search the influences of brand equity formation according to factors of marketing mix. To this goals, this study kept a literature survey and a demonstrative research. In literature survey, there are several definitions of brand and brand equity. The research model is derived from selected factors of marketing mix and former study. This study used the regression analysis to verify effects from brand equity through the selected marketing mix. The research data is collected from the capital area. The focus of this study is effects of brand equity according to marketing mix. The followings are results and suggestions of this study. First, in the price factors, the affirmative effects are revealed the perceived quality and the brand awareness in a rational high involvement goods, the perceived quality and the brand associations in a sensitive high involvement goods, all factors of brand equity in a rational low involvement goods, and the perceived quality in a sensitive low involvement goods. As summary, the important characteristics is the price factors to consumers, and consumers recognize that a high price means a high quality. Second, in the store image factors, the affirmative effects are revealed all brand equity factors in a rational high involvement and a sensitive high-low involvement. A good store image incites more interest, contact, and visit from potential consumer. And such store offers more consumer satisfaction, simulates more active and positive conversation to consumers. Third, in advertising spending factors, the affirmative effects are revealed the brand awareness and associations in a rational high involvement and a sensitive high involvement, all brand equity factors in a rational low involvement and a sensitive low involvement. An advertisement increases not only a brand awareness but also strong brand associations. Forth, in price promotion factors, the affirmative effects are revealed the brand associations in a rational high involvement, the negative effects are revealed all brand equity in sensitive high involvement. According the result about the effects of brand royalty through the brand equity factors, a perceived quality and brand associations have positive effects to brand royalty in all factors. Consumers choice a deep perceived quality than other competitive brand. So, brand equity will increase according to a qualitative grade of a perceived brand by consumers. Brand associations represent a quality and a degree of involvement. In conclusion, brand associations and equity have a positive relation each other. According to the analysis results about a brand royalty of selected marketing mix factors, the affirmative effects are revealed the store image and price promotion factors in a rational high involvement, the price and store image in a sensitive high involvement, and the price and advertising spending in a rational low involvement. The results about the affect of selected marketing mix factors according to brand equity, are the perceived quality in a high involvement, and all brand equity factors in a low involvement. The affirmative effects about a store image are revealed all equity factors in high-low involvement. In advertising spending factors, the affirmative effects are revealed the brand awareness and associations in a high involvement goods, and the perceived quality and the brand awareness in a low involvement goods. In price promotion factors, the affirmative effects are revealed the brand awareness in a low involvement goods, and the negative effects are revealed the brand awareness in a high involvement goods. According to a degree of involvement, the results of a brand royalty through a brand equity factors are following. The affirmative effects are revealed the perceived quality and the brand royalty in a high involvement goods, and the brand awareness are revealed a negative effect. The affirmative effects are revealed the perceived Quality and the brand associations in a low involvement goods. So, in a high involvement goods, the brand royalty is built by strong brand associations, but, in a low involvement goods, the brand royalty is built also by a perceived Quality and a brand awareness. This study have some concept of limitation. So, this study presents a future direction of research. First, a future study has to have more deep analysis for this study analyzed through a limited marketing mix factors. Second, a future research has to get mutual effects about brand equity of marketing mix factors for this study has an individual marketing decision factors. Third, for the future, a brand equity needs a research about a several goods such as services, profit or nonprofit, industrial products, culture, and so on. Forth, the research have to diversify a various data for population.

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모바일 컴퓨팅 서비스에서 중요 사용 품질 도출에 대한 정성적 연구 - 모바일 데이터 서비스를 중심으로 - (Qualitative Study on Critical Quality Factors in Mobile Computing Services - Focusing on Mobile Data Services -)

  • 최훈;최은영
    • 한국콘텐츠학회논문지
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    • 제6권10호
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    • pp.17-24
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    • 2006
  • 오늘날 시스템 사용에 있어 가장 큰 문제 중의 하나는 사용자의 요구를 잘 반영하지 못하는 데에 있다. 이러한 사용자의 요구를 반영하기 위해 기존의 많은 연구들은 기기나 서비스 자체에 초점을 두어 중요한 사용 품질요인을 규명하여 왔다. 그러나 모바일 컴퓨팅 서비스는 언제 어디서나 사용이 가능하기 때문에 사용 품질요인이 기존의 정보 시스템과는 다르게 나타나게 된다. 이러한 상황에도 불구하고 기존 연구들은 사용 환경을 고려하여 중요한 사용 품질요인을 도출하기 보다는 기기나 서비스 자체에 초점을 두어 연구를 진행하였다. 본 연구에서는 모바일 컴퓨팅 서비스를 대상으로 모바일 컴퓨팅 서비스 특성에 맞는 중요한 사용 품질요인을 도출하고자 하였다. 이를 위해 대표적인 모바일 컴퓨팅 서비스로 모바일 데이터 서비스를 선정하고 모바일 데이터 서비스 사용자를 대상으로 맥락 집중 인터뷰를 실시하였다. 인터뷰 실시 후 분석 결과, 모바일 컴퓨팅 서비스는 기존 정보 시스템에서 중요하게 나타났던 사용 품질요인과 다르게 나타났다.

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A Study on the Impact of Perceived Risk Factors on Cognitive Trust and Quality Trust in Mobile Payment Systems

  • Choi, Hun;Choi, Yoo Jung
    • International Journal of Contents
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    • 제14권4호
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    • pp.18-23
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    • 2018
  • Recently, the developments in IT technology and the spread of smart phones have made Fin-Tech, which is a combination of financial services and IT technology, a big issue. In accordance with the growth trend of mobile payments in the world, all financial transactions in Korea are gradually shifting to smart phones. In fact, mobile payment system services are not widely used by users. In particular, the risk factors involved when users want to use the service are one of the factors that hinder the expansion of the usage of mobile financial payment service. The risk factors affect the trust of the mobile payment system users. Therefore, this study investigates the risk factors of the mobile payment system and the manner in which it affects a user's trust. We have also examined as how user's trust affects trust in the quality of the mobile payment system. To this end, the trust in overall quality of use was largely divided into trust in system quality, trust in information quality, and trust in service quality. Perceived finance risk, perceived performance risk, and perceived privacy risk have negative effects on cognitive trust. However, perceived time risk did not affect cognitive trust. User's cognitive trust also has an effect on trust in quality.

The Impact of Corporate Governance on the Quality of Integrated Reporting: International Evidence

  • ELSHANDIDY, Tamer
    • The Journal of Asian Finance, Economics and Business
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    • 제9권6호
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    • pp.127-137
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    • 2022
  • This paper aims to investigate the impact of corporate governance on the quality of integrated reporting. Corporate governance includes internal (board size, board independence, and board diversity) and external (audit quality and enforcement) governance factors. This paper develops an index to capture the quality of integrated reporting by employing the completeness of information required by the International Integrated Reporting Council (IIRC). For an international sample, the paper manually collects 160 integrated reports along with internal and external governance factors and employs multivariate analyses to examine the association between these governance factors and the quality of integrated reporting. The empirical results suggest that firms with a larger board of directors, a larger proportion of female members on board, and located in countries with enforcement for integrated reporting requirements have a higher quality of integrated reporting. Our conclusions still hold after accounting for several conditions, including the industry-fixed and year-fixed effects. Together, these results suggest that both internal and external governance factors are important determinants for the quality of integrating reporting. These results have several theoretical and practical implications as they fulfill the absence of relevant studies on addressing the impact of internal and external corporate governance factors on the quality of integrated reporting.

Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China

  • Miaomiao Li;Young Eun Lee
    • Nutrition Research and Practice
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    • 제17권2호
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    • pp.356-370
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    • 2023
  • BACKGROUND/OBJECTIVES: School food service has played an important role in promoting the health and physical condition of students by providing students with a balanced and nutritious diet. Therefore, boosting the quality of school food service and improving the students' satisfaction is critical. For this purpose, this study examined the structural causal relationship among the quality of school food service factors, emotional responses, and satisfaction in China. SUBJECTS/METHODS: This study was conducted with 4th-6th-grade students from 6 junior high schools in Henan province of China, with 590 questionnaire responses (87.3%) collected and statistically analyzed. RESULTS: The school food service quality factors (including menu management, dietary education, facilities management, price and food distribution management, and personal hygiene during meals) must be enhanced to boost the students' satisfaction. In addition, the study used questionnaire survey data to validate the full mediation of students' emotional responses between school food service quality factors and student satisfaction. CONCLUSIONS: Students' emotions also play an important role in influencing the quality of school food service, all of which affect the emotional responses of students. Therefore, students' positive emotions are an important indicator for improving the quality of school food service. A national support policy is necessary for the ongoing maintenance and development of various programs that drive students' satisfaction and promote the adoption of education guidelines for school food service in China.