• Title/Summary/Keyword: Regular Customer

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Function Analysis for SNS and Shopping Mall Integration (SNS와 쇼핑몰 통합을 위한 기능분석)

  • Gim, Misu;Woo, Wonseok
    • The Journal of the Institute of Internet, Broadcasting and Communication
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    • v.15 no.2
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    • pp.239-244
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    • 2015
  • We can build regular relationships with customers by integrating SNS (Social Networking Service) and internet shopping mall functions. For example of direct dealing of agricultural products, consumers can find news of regular sellers (seeding, farming, harvesting and new products) in the timeline at their SNS home. Then, they can purchase the necessary products by one click motion. The sellers provide news and discount information for building regular customers. Besides these SNS personal connection building, our system provides shopping mall functions to consumer's SNS home pages with auto classified catalog of products. Then, consumes easily find necessary products and these purchase may lead to regular relationships with sellers. Consumers may redistribute recommendations and reviews and it enables direct communications between consumers who are unknown to each other.

A Study on the Effects of Physical Environment on the Perceived Service Quality, Menu Quality and Customer Satisfaction (외식서비스기업의 물리적 환경이 고객이 인지한 서비스품질, 메뉴품질, 고객만족에 미치는 영향)

  • Jung, Seon-Mi;Kim, Young-Hun
    • Culinary science and hospitality research
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    • v.20 no.4
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    • pp.224-238
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    • 2014
  • This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.

Study of Selective Attributes for Luxury Hotel Buffet Restaurants in Seoul (서울 시내 특1급 호텔 뷔페 레스토랑의 선택 속성 연구)

  • Kim, Jang-Ho;Shin, Jae-Gun;Hong, Jong-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.5
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    • pp.849-860
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    • 2008
  • The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

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Development of Customer Satisfaction VE Process during Design Phase using Axiomatic Design Theory (공리적 설계를 활용한 고객만족형 설계VE 프로세스 개발)

  • Park, In-Woo;Cho, Kyu-Man;Hyun, Chang-Taek;Hong, Tae-Hoon
    • Korean Journal of Construction Engineering and Management
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    • v.10 no.3
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    • pp.111-121
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    • 2009
  • Value Engineering(VE) at design phase(so-called Design-VE) becomes quite a compulsory solution for better customer satisfaction, cost reduction, higher product performance, and, eventually, insured predominance in the competition. Unlike intended, however, the customer requirement on Design-VE has not been fully reflected in reality. Furthermore, the Design-VE occasionally does not progress in regular sequence; Preparation for measuring customer requirement - Function analysis - Idea creation. Therefore, this study suggests Axiomatic Design Theory to be adopted in Design-VE process expecting that the functions required by the customer could systematically reflected in VE process. Post-occupancy Evaluation(POE) is also represented as a method to measure and arrange the customer requirements. The customer satisfaction Design-VE process creates ideas defining functions in more detailed, to reflect the concrete user requirement. This approach helps function analysis and idea creation linked closely because function and idea are developed zigzag (i.e. function - idea - function...) in being decomposed into level down. The application of the process proposed by this study will be helpful to improve the customer requirement measurement and clarify a link between functions and ideas.

An Empirical Study on the Effect of Perceived Usefulness, Reliability, and Convenience of Rental Subscription Service Users on Customer Satisfaction (렌탈구독서비스 이용자의 지각된 유용성, 신뢰성 및 편의성이 고객만족에 미치는 영향에 관한 실증연구)

  • Jin, Ki-bang;Ha, Tae-kwan
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.19 no.3
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    • pp.97-107
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    • 2024
  • This study aims to identify the factors that affect customer satisfaction as the market growth of rental subscription services for living environment home appliances increases. Unlike previous research, which focused on online subscriptions (e.g., digital content, over-the-top (OTT) services, e-books, and mobile devices), this study expands the scope to include rental subscriptions for household environmental appliances. Specifically, this study analyzes the factors influencing customer satisfaction among rental subscription service users by examining the effects of perceived usefulness, reliability, and convenience. The results show that users' perceived reliability and convenience of rental subscription services for living environment home appliances significantly affect customer satisfaction. Perceived usefulness, however, was not found to have a significant impact, as it is an abstract and subjective customer aspect. The implications of the results are as follows: First, standardized services must be strengthened to increase the reliability of rental subscription services. Additionally, it is necessary to improve convenience by developing additional services when managing regular visits tailored to the characteristics of each product. Providing customized services by integrating products and Information and Communications Technologies (ICT). Furthermore, effective customer management to increase customer satisfaction is crucial, as it can lead to cross-selling and up-selling opportunities. Lastly, venture start-ups should actively apply a subscription service business model.

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The Effects of Interpersonal Relationship Stress on Job Attitude and Turnover Intention: Focused on Hotel Employees in Food and Beverage Department (대인관계 스트레스가 직무태도와 이직의도에 미치는 영향: 호텔 식음료 종사원을 대상으로)

  • Baek, Jong-Chul;Shin, Hyoung-Chul;Kang, Hee-Seog
    • Culinary science and hospitality research
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    • v.24 no.3
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    • pp.133-143
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    • 2018
  • The purposes of this study was to investigate how interpersonal relationship stress had the impact on job attitude and turnover intention. To perform this study, total 420 questionnaire were distributed to regular hotel employees from October 16th to November 26th in 2017. Unworkable data were excluded, and final 344 usable responses were obtained for an empirical analysis. Frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and regression analysis were measured by using SPSS 18.0, respectively. For the study structure, interpersonal relationship stress primarily concentrated on the boss/staff/colleague/customer stress. Job attitude was divided into organization commitment and job satisfaction. Transfer intention was a single factor. The results of this study were shown as follows: Hypothesis 1, boss/customer stress have a negative effect on organization commitment and boss/colleague/customer stress have a negative effect on job satisfaction. Hypothesis 2, boss/customer stress have a positive effect on transfer intention. Hypothesis 3, tissue commitment have a negative effect on transfer intention. This results of this study have shown that stress management of employee is a source of management result in hotel business. This study have given to the hotel's human resource management and internal marketing for the practical implication and academical use.

The Effect of Digitalization of Container Liners on Customer Satisfaction and Intention to use (컨테이너 정기선사의 디지털라이제이션이 고객만족과 활용의도에 미치는 영향)

  • Sang-Yun Lee;Hee-Chan Ryu;Keun-Sik Park
    • Korea Trade Review
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    • v.48 no.2
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    • pp.45-69
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    • 2023
  • The advent of the 4th industrial technology brought about various changes and innovations in the overall industry, but the digitalization of the logistics industry, which involved complicated paperwork processes and various stakeholders, was somewhat behind compared to other industries. However, changes and innovations related to digitalization in the logistics industry began to accelerate due to the impact of COVID-19. This study is to check the digitalization status of container liners accelerated by these changes, analyze the impact of such changes on customer satisfaction and behavioral intention. In this study, a questionnaire survey was conducted for 30 days targeting workers in the logistics industry who had experience using digitalization products of container shipping companies, and a total of 144 questionnaire responses were used to verify hypotheses. To summarize the results of this study, first, it was confirmed that perceived ease of use has a positive (+) effect on perceived usefulness. Second, perceived ease of use was found to have a positive (+) effect on customer satisfaction. Third, it was found that perceived usefulness had a positive (+) effect on customer satisfaction. Fourth, perceived usefulness has a positive (+) effect on behavioral intention. Fifth, it was found that customer satisfaction had a positive (+) effect on behavioral intention. Summarizing the results of the study, it can be summarized that the digitization of regular shipping companies is convenient to use and has a positive effect on customer satisfaction and behavioral intention if it is useful.

Empirical Analysis on Comparison between Self-checkout and Regular Staffed-checkout lanes in a Poland Retail Store

  • Kwak, Jin Kyung
    • International Journal of Advanced Culture Technology
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    • v.8 no.1
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    • pp.56-61
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    • 2020
  • Customer satisfaction in retail stores are considerably affected by checkout services. Self-checkout counters have been installed in order to reduce waiting times at checkout in retail stores. However, it is uncertain whether the self-checkout lanes actually decrease the average waiting time of customers. Rather, there are some problems associated with self-checkout lanes such as theft or service failure due to technological problems. This study analyzes comparison between self-checkout and regular staffed-checkout lanes, based on the dataset collected from a retail store in Poland. As a result, we observe that the average transaction times were longer at the self-checkout lanes though fewer products were purchased than at the staffed-checkout lanes. In addition, the customers who buy more products tend to use self-checkouts less frequently. We also check that transaction times are proportional to the number of products customers purchase, and that both the time to scan one item and the fixed time related to checkout are significantly longer at the self-checkout counters. As there has been very few research on the effectiveness of self-checkouts, this study can be the first step to investigate managerial insights on checkout services in retail stores.

Implementation Strategies of Hair Salons for Mass Customization (미용실의 매스커스터마이제이션 실행 전략)

  • Kwon, Tae-Shin;Kim, Yong-Sook
    • Journal of the Korean Society of Costume
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    • v.59 no.1
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    • pp.146-158
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    • 2009
  • The purpose of this study was to identify hair salon's implementation strategies and current service condition for mass customization. The questionnaire was composed of 82 questions. 115 hair salon's directors were subjects of this study. The results were as follows: Hair salon's mass customization strategies were categorized into 6 factors such as staff's technique, communication service, electronic products, monetary support, man-to-man service, and dissatisfaction removal service. Hair salons were categorized into 2 groups of a high implementation group and a low implementation group. A high implementation group had a higher monthly sales and more regular customers and staff. The hair salons were franchises and were more spacious in the high group. They were located at fashion street, department store, or outlet mall, and offered fashionable hair styles. However, a low implementation group had a lower monthly sales and less regular customers and staffs. The size of hair salon was small in the low group. They were located in residential areas and offered basic hair styles.

A Study on Forecasting Method for a Short-Term Demand Forecasting of Customer's Electric Demand (수요측 단기 전력소비패턴 예측을 위한 평균 및 시계열 분석방법 연구)

  • Ko, Jong-Min;Yang, Il-Kwon;Song, Jae-Ju
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.58 no.1
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    • pp.1-6
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    • 2009
  • The traditional demand prediction was based on the technique wherein electric power corporations made monthly or seasonal estimation of electric power consumption for each area and subscription type for the next one or two years to consider both seasonally generated and local consumed amounts. Note, however, that techniques such as pricing, power generation plan, or sales strategy establishment were used by corporations without considering the production, comparison, and analysis techniques of the predicted consumption to enable efficient power consumption on the actual demand side. In this paper, to calculate the predicted value of electric power consumption on a short-term basis (15 minutes) according to the amount of electric power actually consumed for 15 minutes on the demand side, we performed comparison and analysis by applying a 15-minute interval prediction technique to the average and that to the time series analysis to show how they were made and what we obtained from the simulations.