• Information Systems Review
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• v.13 no.3
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• pp.83-97
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• 2011

CRM (Customer relationship management) has become increasingly relevant in the public sector as citizens have become accustomed to high levels of service in private sectors. Public sectors have begun to emphasize on their customers and customer service quality. Thus to improve the service quality in citizens, public sectors conduct several types of surveys to analyze customer satisfaction and employee satisfaction on their product/services. Most of the public sector organizations, however, are reluctant to conduct the total survey targeting the whole teams and analyze the relationship among types of surveys because of the limitation of budget and time. In this paper, we propose the methodology to analyze the relationship of customer satisfaction index, employee satisfaction index and KPI achievement of whole teams and a framework which identifies key action initiatives and builds KPI.

• Journal of Korea Society of Industrial Information Systems
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• v.22 no.3
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• pp.95-107
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• 2017

This Study Categorized Service Quality of Banks into Interaction Quality, Physical Environment Quality, and Outcome Quality, and Proposed a Structural Model for Each Dimension of Service Quality on Customer Satisfaction, Persistence Intention and Cross-buying Intention, and Conducted an Empirical Analysis on the Customers who Use Banks. First, it was Confirmed that Three Dimensions of Service Quality Physical Environment Quality, Interaction Quality and Outcome Quality are One of the Sources that Form the Customer Satisfaction for Banks. Second, the Higher the Perceived Bank's Interactive Product Quality, Outcome Quality, and Physical Environment Quality Perceived by Customers Using Bank, it's Shown to have more Positive Effect on Customer Satisfaction, and the Effect Size was Shown in Order of Interaction Quality, Physical Environment Quality, and Outcome Quality. Third, Customer Satisfaction on Bank Services was Shown to have a Positive Effect on Relationship Intention and Cross-buying Intention. Finally, Based on the Results of this Analysis, the Implications of this Study and Future Research Directions were Presented.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.2
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• pp.51-73
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• 2011

This study aims to examine factors affecting small food service business performance, which is assumed to be dependent primarily on its outskirt's residents. In contrast to the prior research, this paper measures saveral location traits as a separate service business success factor without including the factor in management factors. The empirical results show that small food service's sales can be determined significantly by business career in entrepreneurs' background features. Secondly, its sales can't be influenced by any psychlogical factors such as a desire of achievement, a propensity of risk taking and locus of control. It is assumed that questions about psychological traits based by the prior research do not suit for small food entrepreneur. Thirdly, qualified product have a significant effect on its sales. Finally, its sales can be significantly impacted by the number of customer chair.

• Journal of Internet Computing and Services
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• v.17 no.4
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• pp.27-34
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• 2016

The referents of internet addresses are no longer limited to web sites. A new address service by the international organization for the internet address (ICANN) introduces an open space for the TLD (Top Level Domain) strings so that each service, content, product, and other linguistic expressions may be allowed. The open TLD addresses are more suitable for representing the address of service units, contents, or products. In this paper, as an alternative to static Internet address service to return a consistent mapping result regardless of a user-specific different requirements, we design a dynamic internet address mapping model that returns mapping result to suit user particular requirements. In addition, we propose a method for implementing a internet address service without any changes in the existing domain protocols. It may implement a dynamic internet address by attaching to a encoded user's metadata and environment data within a internet address representation, and adding the module for dynamic mapping to the name servers. Through this proposal, trying to expand the functions of internet address, it is expected to be able to provide customized informaiton retrieval services for each user by using just internet address.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.21 no.5
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• pp.75-81
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• 2007

In this paper, the survey and the analysis of domestic and foreign for on-line monitoring system at low voltage facilities example for value added service about electrical safety were executed. According to survey, in Japan, they are executing the on-line electrical facilities monitoring in based on IT basic law for the information of society construction and not only electrical safety but also value added service such as alarm for earthquake, security are being done. In USA and Europe using power line communication(PLC), the on-line observation and building district management service were being realized. Observing the domestic case, electrical safety related with service such as distribution panel product incorporating load management and leakage current measurement was being executed in some companies. From the survey, it is necessary to improve on the law and the system for market activity in domestic.

• KIISE Transactions on Computing Practices
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• v.20 no.12
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• pp.664-669
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• 2014

As the prevalence of cloud computing increases, various cloud service types have emerged, such as IaaS, PaaS, and SaaS. The growth and diversification of these cloud services has also resulted in the development of technology for cloud service brokers (CSBs), which serve as intermediate cloud services that can assist cloud tenants (users) in deploying services that fit their requirements. In order to broker cloud services, CSBs require the specification of structural models in order to facilitate the analysis and search for cloud services. In this study, we propose a variability-based service analysis model (SAM) that can be used to describe various cloud services. This model is based on the concept of variability in the software product line and represents the commonality and variability of cloud services by binding variants to each variation point that exists in the specification, quality, and pricing of the services. We also propose a virtual cloud bank architecture as a CSB that serves as an intermediate to provides tenants with appropriate cloud services based on the SAM.

• The Journal of the Korea Contents Association
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• v.12 no.3
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• pp.311-321
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• 2012

This study derived from 5 variables(information, product diversity, communication possibility, responsiveness, price) of service quality on social commerce from literature studies and set up the research model and hypotheses. The 167 questionnaires are used in this analysis. The results were as follows: first, all the variables had positive influences upon satisfaction except responsiveness. Second, all the variables had positive influences upon repurchase intention except price. Third, the satisfaction of social commerce had a positive influence upon repurchase intention. This study suggested the strategic implications to induce customers satisfaction and repurchase intention after analyzing critical factors about service quality of social commerce.

• The Journal of Information Technology
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• v.5 no.3
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• pp.97-119
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• 2002

It is Study Service Model for Case Study of Internet Bank. With most major full service banks having launched transactional Internet banking, attention is shifting to the realities of managing the Internet channel as a profitable component of an overall delivery strategy. In addition to examining Case Study and Internet Bank Model. Services of Internet Banking available through the Internet are as follows. 1. credit card loans, personal loans. 2. high-yield financial products. 3. insurance products. 4. securities products. 5. Case study of Foreign Internet Banking(ING, BNP, HSNC, City Bank). The study reviewed fields, including financial services, customer service, Website formation and design, convenience of use and system safety, Internet Banking Model, and many related areas. Internet Banking earned high marks in most fields. This Study review focuses on the following: Understanding and meeting consumer expectations for us ability, site performance and functionality. Integrating the Internet channel into overall marketing, product delivery and customer service strategies. Strategies to increase customer satisfaction with Internet Banking and to attract new Internet bankers. therefore this study review activity model concretion of Internet Banking Model and Case Study.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.150-162
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• 1992

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.