• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1153-1165
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• 2011

Decision making for gas boiler consumers depends on the characteristics of products such as the price and quality as well as the brand image. Although a gas boiler is a high involvement product in terms of price, in fact, it is a low involvement product which is greatly affected by installers. This study examined variables which affect the level of satisfaction and repurchase intention by surveying about 1,000 housewives through an on-line questionnaire. The results were as follows: first, gas boiler users' general knowledge of gas boilers showed a correct-answer rate of 54.5%. The average satisfaction score of product quality (mean=5.61 out of 7) was higher than that of the satisfactionscore of the company's service (mean=5.46). Second, the level of repurchase intention was above the mid-point (mean=4.72). Multivariate regression found that product satisfaction, service satisfaction, household size, and information sources explained repurchase intentions for gas boilers to be about 50.7%. Gas boiler marketers should pay attention to the survey result in that the level of repurchase intention depends mainly on both consumer satisfaction and information sources.

• Journal of Korean Institute of Industrial Engineers
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• v.14 no.1
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• pp.103-117
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• 1988

Replacement demand plays an important role to forecast the total demand of durable goods, while most of the diffusion models deal with only adoption data, namely initial purchase demand. This paper presents replacement demand forecasting models incorporating repurchase rate, multi-ownership, and dynamic product life to complement the existing diffusion models. The performance of replacement demand forecasting models are analyzed and practical guidelines for the application of the models are suggested when life distribution data or adoption data are not available.

• Knowledge Management Research
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• v.15 no.2
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• pp.165-182
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• 2014

Social commerce is regarded as a kind of e-commerce that utilizes social media. Considering increasing complaints around social commerce market, it is important to see customers' satisfaction level and intentions to repurchase. In this study, we examine antecedents that affect customers' satisfaction and relationship between satisfaction and intention to repurchase in social commerce market. We also use social media characteristics as moderators between antecedents and customers' satisfaction. The main results are as follows. First, except site design, most of the intrinsic factors of service quality, such as information, transaction, communication and perceived security had positive effects on customers' satisfaction. Second, all the extrinsic factors of service quality, such as discount rate, constraints, and discrimination had significant impacts on customers' satisfaction. Third, the social media characteristics could not moderate the relationship between service qualities and customers' satisfaction. Fourth, customers' satisfaction had positive effect on the intention to spread through social media. Fifth, customers' satisfaction had positive effect on the intention to repurchase. Social commerce companies need to set up strategies considering the antecedents of customers' satisfaction using these research results. They also need to secure customers that have sustainable purchasing intentions.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.466-478
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• 1999

A significant gap can exist between what customers expect in foodservice and what service providers deliver to customers. Reducing the gap and enhancing service quality plays a key role in increasing customer satisfaction and repurchase intentions. The purpose of this study was to investigate the personal and operational characteristics that affect the customer perceptions of service quality, to analyze the overall satisfaction and repurchase intention of customers, and to study the service quality gap between customer and foodservice provides. 427 customers and 278 foodservice providers in 82 fast food and family restaurants were surveyed. T-test, ANOVA, Correlation Analysis, and Multiple Regression were used for statistical analysis, The results of this study were as follows: 1) Among the personal characteristics of customers, sex affected the preception of 'General Management' and 'Reputation', and the expense per person showed a correlation with service quality. 2) Among the operational characteristics, the type of restaurant, months since opening, and the number of seats had a significant impact on service quality, while the seat turnover rate showed a negative correlation with service quality. 3) Among the human resource characteristics, the proportion of part-time employees had a negative correlation with service quality, and in general, the training program for full-time employees led to a higher degree of customer perception of service quality. 4) Six dimensions of service quality accounted for 38.39% of customer satisfaction in Multiple Regression. 5) The overall satisfaction of customers willing to repurchase was significantly higher than that of the non-repurchase customers. 6) The operational characteristics explained over 35% for the service quality gap among the customers and the service providers in Multiple Regression.

• The Journal of Information Systems
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• v.29 no.2
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• pp.95-110
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• 2020

Purpose This paper attempts to explain the recent expanding trend in Mobile Grocery Shopping(MGS). More specifically, the authors have applied the Post Acceptance Model(PAM) in order to examine the conceptual structure among the four constructs of 'Expectation Confirmation', 'Perceived Usefulness', 'User Satisfaction', and 'Continuance Intention to Use' in Mobile Grocery Shopping. Design/methodology/approach Through a survey agency, data were collected from a sample of 312 consumers who had the previous experience in Mobile Grocery Shopping. The Structural Equation Modeling(SEM) analysis was conducted with the survey data using AMOS 22.0. Subsequently, 8,200 real customer data from an open market site were collected in order to find out their revisit and repurchase behavior. Findings This study supported the causal relationships of Expectation Confirmation → Perceived Usefulness, Expectation Confirmation → User Satisfaction, Perceived Usefulness → User Satisfaction, and User Satisfaction → Continuance Intention to Use, but did not support the direct effect of Perceived Usefulness on the Continuance Intention to Use Mobile Grocery Shopping. This implies that consumers with any experience in Mobile Grocery Shopping would not consider repurchase, unless they are satisfied with the experience even though they perceive its usefulness. Also, Expectation Confirmation has much larger effect on User Satisfaction than Perceived Usefulness. In addition, the real customer data showed that the revisit and the repurchase rate of mobile grocery shoppers were higher than those of online grocery shoppers, although the rates of adding to shopping carts, coupon downloads, and adding to favorites are similar.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.388-400
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• 2007

The purpose of this study was to identify the characteristics of consumers who purchase home meal replacements (HMR) and to analyze the differences for frequency of use, preference, satisfaction, and repurchase intention based on HMR product categories. The subjects were adults in their twenties or older, who had used HMRs and lived in Seoul and the Gyeonggi Province of Korea. Five-hundred and fifty subjects were chosen by random sampling, and questionnaires were distributed from March 12 to 30, 2005. A total of 451 questionnaires were returned (the rate of return was 82%). The primary results of the study are as follows. First, by analyzing for differences based on the demographical characteristics of the HMR consumers, men had higher 'frequencies of use' and preference, whereas women had higher satisfaction and 'intentions to purchase again.' This implies that HMRs assist women who are usually in charge of home food preparation, based on time and cooking effort; hence a higher satisfaction among the women. Second, by analyzing for differences based on the characteristics of HMR consumers who ate the products, 'frequency of use' (p<.001), preference (p<.01), satisfaction (p<.001), and 'intention to repurchase' (p<.001) for the 'ready to eat' HMR category, by the person who prepared the food, were significantly higher for those subjects in their 20s than for those in other age groups. As for persons influenced by the meal, the teen age group had significantly lower 'frequency of use'(p<.001), preference (p<.05), satisfaction (p<.01) and 'intention to repurchase' (p<.01) than other age groups. 'Frequency of use' (p<.001) and preference (p<.05) were lower if the person influenced by the meal was one's spouse or child than if the person influenced by the meal was oneself. Third, regarding the preference for eating at home or eating out, 'frequency of use' was significantly higher than the other analyzed factors for the 'ready to eat,' 'ready to heat,' and 'ready to end-cook' HMR categories. In short, the 'frequency of use' for HMRs was higher for those who preferred to eat at home versus eating out, simply as a result of being bored with eating out, which is essentially the reason for the origin of HMR.

• Journal of the Korean Data and Information Science Society
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• v.20 no.4
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• pp.615-627
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• 2009

In micro marketing promotion, it is important to know the behavior of customers. In this study we are interested in the forecasting of repurchase of customers from customers' behavior. By analyzing the cosmetic transaction data we derive some variables which play an important role in the knowledge of the customers' behavior and in the modeling of repurchase. As modeling tools we use the decision tree, logistic regression and neural network model. Finally we decide to use the decision tree as a final model since it yields the smallest RASE (root average squared error) and the greatest correct classification rate.

• Journal of the Korean Society of Costume
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• v.42
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• pp.91-112
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• 1999

This study mainly focuses on the dissatisfaction of the post-purchase behavior regarding the consumer dissatisfaction complaining behavior and repurchase intention In the literature study approach it was hypothe-sized that dissatisfaction variables was consisted of the cognitive process and emotion. And the dissatisfaction variables and the individual vari-ables and situational variables were set up to contribute to form the complaining behavior. In the process of the complaining behavior the first thing the consumers would do when they would seek for redress or not. Consumers who sought redress and actually received the fair treatment from a store practiced positive word-of-mouth. However consumers who received unfair treat-ment practived negative word-of-mouth exit behavior or the third party complaining Behavior. And consumers who did not seek any redress either showed exit behavior practiced negative word-of-mouth or no complaining behavior at all. Therefore. complaining behavior process consists of redress seeking process and non-redress seeking process. For the empirical study the survey method was used and two other researches were previously conducted. First of all the research was designed to comprehend consumer complaining behaviors process Secondly it was conducted for measuring validity and reliability: Cronbach's q. The sqmple was 569 women aged 2-'s to 5-'s living in Seoul and other suburban areas. The various methods were used to analyze the date such as frequency, percentage and multiple regression analysis. Overall the results were verified. 1) The dissatisfaction variables and individual variables influenced situational variables. 2) The complaining behavior intention was affected by dissatisfaction variables indivi-dual variables and situational variables. 3) The repurchase intention occurred more when the justice was performed Consequently the complaining behavior proce-dure was consisted of the redress seeking and non-redress seeking. And dissatisfaction vari-ables and individual variables were verified to influnce situational variables. These complaining behavior variables affected complaining behavior Especially in a case of redress seeking process complaining behavior and repurchase rate were highly affected by the perceived justice from a store.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.11 no.2
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• pp.195-203
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• 2018

With the explosion of SNS(social network services) users, the social commerce market has emerged as a new consumer market, and will continue to grow in recent years. Despite the market environment, however, studies are lacking as to the causes of frustration that are hurting social commerce activation. This study is based on the 'Hezbollah' 2 Factor Theory and is a study of social commerce users' satisfaction and frustration factors. For this purpose, social commerce site characteristics and user characteristics were first derived from interviews and literature reviews to confirm their relationship to satisfaction and dissatisfied products. The results showed that the price discount rate, diversity, regional infrastructure, and e-commerce familiarity resulted in the impact on the definition of satisfaction, while the price discount rate, interoperability and innovation resulted in the definition of unsatisfactory goods. It also showed that satisfaction affects the definition of intended use. In particular, the price discount rate was found to be the only factor affecting the definition of unsatisfactory as well as affecting the definition of satisfaction.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.100-110
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• 2017

The purpose of this study is to investigate the sensory characteristics and preference of Spelt white bread and to examine its market potential. For this purpose, the sensory characteristics of Spelt flour dough was analyzed and a questionnaire survey was conducted on the general public to grasp the preference and repurchase intention of Spelt bread. As a result of this study, the sensory characteristics of Spelt wheat dough showed that the fermentation rate was slightly higher than that of general wheat flour and the Spelt flour dough was more slightly acidic than that of general wheat flour. The result of this survey showed that Spelt flour bread had a comparative advantage in terms of digestibility, flavor and overall favorability compared to general wheat flour. For the repurchase intentions for Spelt flour bread, it was found that the intentions to buy it for health and as gifts was high. Based on this research, I expect that the studies about marketing strategy with Spelt flour bread will be done along with the development of various products.