• Journal of Distribution Science
• /
• v.18 no.8
• /
• pp.113-125
• /
• 2020

Purpose: The purpose of this paper is to investigate the effect of interaction between product category (fresh vs. indulgent product) and shopping options (shipping charge and delivery time) on customer satisfaction and purchase intent in an e-commerce context. When ordering groceries online, consumers begin to allocate a larger share of their grocery budget toward product categories that generally contain healthier items at the expense of product categories that generally contain more indulgent products. Moreover, customers are extremely sensitive to shipping options such as shipping charges and delivery time. Therefore, this research investigates the issue at a more segmented level to focus on the impact that one dimension of logistics service quality - product category, shipping charge, and delivery time have on customer satisfaction and purchase intent. Research design, data, and methodology: To test the theoretically derived priori hypotheses concerning product category, shipping charges, delivery time, satisfaction, and purchase intent, this research presented a scenario-based experiment. Eight treatment groups were assigned by the method of product category (fresh produce vs. indulgent product), shipping charge (free vs. paid), and delivery time (one-day vs. two to three days). A total of 240 subjects were divided into groups and exposed to one of the eight scenarios. Participant's purchase intention was the dependent variable, and ANOVA and L-matrix were used to analyze for main and interactive effects between factors. Conclusions: Results indicated that in tests 1 and 2, free shipping and fast delivery time increased consumer satisfaction as well as purchase intent, and fast delivery moderated the impact of free shipping on consumer satisfaction and purchase intent. Test 3 showed that the effect of free shipping on consumer satisfaction and purchase intent moderated by fast delivery for indulgent products. In contrast, fast delivery for fresh products moderated the effect of paid shipping on consumer satisfaction and purchase intent. Consistent with this proposed mechanism, the relative importance of fresh produce versus indulgent products highlights the effect of shipping options on consumer satisfaction and purchase intent when ordering the target product in an e-commerce context. We conclude with a discussion of the theoretical and practical implications of our findings.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2009.06a
• /
• pp.729-730
• /
• 2009

• Asia pacific journal of information systems
• /
• v.24 no.4
• /
• pp.577-610
• /
• 2014

Although service innovation is not a new concept, innovation research in general tends to focus on technological innovation by manufacturing firms. With this view, innovation studies focus on product(e.g., goods) and process(e.g., product systems) innovation, ignoring service innovation and its inherent opportunities. Since major economy has been transformed to service economy, service innovation is considered a new effective way to sustain and gain a competitive advantage. Service innovation is no longer regarded merely as a side activity to product innovation; it has become a main research topic in its own right, accompanied by an increasing focus on services. While the number of service innovation studies has increased dramatically in the past 30 years in international research, few studies have been performed in domestic studies because domestic service innovation research began from the middle of 2000. In addition, there are no comprehensive literature reviews describing the evolution of service innovation research in both international and domestic studies because of the heterogeneities of service industry and multidiscipline characteristics of service innovation studies. To bridge this research gap, the purpose of this paper is to perform an extensive literature review and synthesis to enable a critical review of extant research on service innovation and trace its evolution, which will establish a foundation for further studies. By reviewing 169 articles (136 international papers; 33 domestic papers) published between 2000 and 2014 (in past 15 years), primarily in leading service, innovation and management information systems journals, this study analyzes the progression of service innovation research according to the four aspects such as number of studies, topics, methodologies and target industries. Overall, the view of service innovation has evolved, from a complement of traditional product innovation to a multidimensional, all-encompassing concept that entails several functions, both within and outside the firms. The results showed that domestic research still stays at the formation phase of service innovation studies although international research is in the maturity or multidimensional phase. We found increasing recent activities pertaining to service innovation, resulting from the increasing interest in services innovation across various industries and the links of new topics to the service innovation concept in both international and domestic studies. However, the main focus of service innovation research showed a different propensity between international and domestic studies: the former mainly focuses on a much more diversified pattern, emphasizing the linkages between service innovation and business strategy while the latter mainly focuses on the service innovation process(system) and service design. In addition, there are many case studies in domestic studies while many empirical studies in international studies. Domestic studies should increases the understanding of the interplay between service innovation and product innovation within manufacturing firms. Furthermore, rather than focusing on intrinsic distinctions between service innovation and product innovation, researchers should strive to develop and conceptualize service innovation in domestics studies. The present research also provides useful implications for practitioners. First, this study contributes to expand the current understanding of service innovation research by performing an extensive literature review. Second, tracing and comparing the progression and trends of service innovation research between international and domestic studies, this study showed the similarities and differences between them, which provide practical guidance on future research directions and research agenda. Third, this study performed literature review establishing the analysis system in the initial stage and using them to analyze articles, which is leading to explain the research review of service innovation more systematically and objectively. Finally, this study suggests the domestic researchers their future interests and topics of service innovation research.

• Journal of Korean Society for Quality Management
• /
• v.35 no.1
• /
• pp.124-135
• /
• 2007

This study investigated the relationship between business-to-business service quality and loyalty by applying the IMP (International/Industrial Marketing and Purchasing Group) model. The study found that six dimensions of service quality which were product exchange, financial exchange, information exchange, social exchange, cooperation, and adaptation explained B2B service quality very well. More specifically, the study found that service quality dimensions of social exchange, cooperation, and adaptation were more important than those of product exchange, financial exchange, and information exchange. The study also found a positive relationship between service quality and loyalty. In fact, organizational buyers appeared to show greater loyalty as they perceived service quality better.

• International Commerce and Information Review
• /
• v.1 no.2
• /
• pp.69-95
• /
• 1999

Internet EC accomplish to simply electronic business from all process integration of production, marketing and customer service. Also customers gain to goods information by one-line product reference, order, product information exchange and negotiate to low cost for high quality goods. Therefore, Purpose of this study is to introduce the building method of efficient EC, helping understand EC, and analysing its present state in the Korean enterprises and efficiency on international trade information.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.538-547
• /
• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• Journal of Internet of Things and Convergence
• /
• v.10 no.1
• /
• pp.59-68
• /
• 2024

China's huge population and industrial diversification have driven increased demand for IoT, and in a social environment where IoT technology is changing all aspects of personal and family life, including smart shopping, this study was conducted in Changchun, China. The study aimed to find ways to meet the Fashion needs of female college students living in the country and promote the development of the fashion product industry by improving the service quality of Chinese fashion product live commerce. The analysis results are as follows. First, the service quality characteristics of Chinese fashion product live commerce had a positive effect on customer satisfaction. Second, the service quality characteristics of Chinese fashion product live commerce had a positive effect on reuse intention. Third, customer satisfaction had a positive effect on reuse intention. Based on these results, it can be concluded that improving the service quality of live commerce can directly promote product sales and create direct economic benefits. In addition, based on the results of the study, which show that the service quality of fashion product live commerce affects customer satisfaction and reuse intention, it is judged that it will provide useful information in establishing marketing strategies for live commerce platforms by region and target.

• Journal of Intelligence and Information Systems
• /
• v.15 no.4
• /
• pp.37-51
• /
• 2009

One of the critical issues in the management of manufacturing companies is the efficient process of planning and operating service resources such as human, parts, and facilities, and it begins with the accurate service demand forecasting. In this research, service and sales data from the LCD monitor manufacturer is considered for an empirical study on Product Life Cycle (PLC) based service demand forecasting. The proposed PLC forecasting approach consists of four steps : understanding the basic statistics of data, clustering models using a self-organizing map, developing respective forecasting models for each segment, comparing the accuracy performance. Empirical experiments show that the PLC approach outperformed the traditional approaches in terms of root mean square error and mean absolute percentage error.

• Journal of Applied Reliability
• /
• v.11 no.2
• /
• pp.177-186
• /
• 2011

Traditionally, one uses a method of straight-line recognition to evaluate quality of product or service. One can satisfy with the product or service if their physical requirement of are met some criterions and can not satisfy them if their physical requirement are not met. Kano, et al(1984) introduce two dimensional Quality model to evaluate quality of product or service. They classify Quality Characteristic of product and service to three categories; satisfying quality, attractive quality, expected quality. In this paper, 17 evaluation features in 6 categories of smart-card are obtained from Focus-interview and Brainstorming and classified into 3 categories of quality model by Kano's two dimensional method. This classification is expected to provide a guideline for evaluation of smart-card.

• Proceedings of the Korea Contents Association Conference
• /
• 2005.11a
• /
• pp.590-595
• /
• 2005

RFID is rising as a means which recognizes products efficiently and correctly. The use of RFID technology can reduce the expense of excess stocktaking, forgery, labor and improve supply network. RFID technology uses RF to recognize the products. EPC, a small tag, is attached to each product, which includes specific product information. Each EPC is only one and can recognize each product. If EPC tag moves to a specific location, the reader reads the tag, the data of which get to be stored in EPC information service, a data storage system. All services can approach EPC information service through web and whenever users demand services, they are provided with the data they want. This study shows an inventory control system is implemented by EPC information service.