• The Journal of Society for e-Business Studies
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• v.22 no.4
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• pp.175-191
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• 2017

The basis of economic statistics for evaluating the security industry's growth and inter-industry impacts is to create a standardized industry classification along with the scope of the security industry. The industrial classification should be written in such a way that it complies with and complies with the standards of the international and domestic standardized standard industrial classifications. Representative classifications of information security, physical security, and convergence security as well as classification of products and services related to security at present are not in line with the criteria of industrial classification based on the characteristics of production activities for products. The results of the convergence security industrial classification study are also consumer-oriented classification, which differs from the supplier-centric classification officially used in statistics, law, and policy enforcement in the present country. In this study, we first summarized the criteria of Korean and international industrial classification, and then examined whether the current classification of security meets these criteria. Next, to examine the classification directions of newly formed industries such as security industry, we reviewed some cases of domestic industrial special classification and types, and proposed the industrial classification criteria and direction of the security industry on the basis of them.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.184-193
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• 2008

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.127-141
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• 2014

A Vehicle Tracking System consists of GPS tracking device which fits into the vehicle and captures the GPS location information at regular intervals to a central GIS server, and GIS tracking server providing three major responsibilities: receiving data from the GPS tracking unit, securely storing it, and serving this information on demand of the user. GPS based tracking systems supporting a multi-session processing among RMA, RM, and RCP can make a quick response to various services including other vehicle information between RSU and OBU on demand of the user. In this paper we design RSU lower layers and RCP applications in OBU for a multisession processing simulation and test message processing transactions among RMA-RM and RM-RCP. Furthermore, we implement the additional functions of handling access commands simultaneously on multiple service resources which are appropriate for the experimental testing conditions. In order to make a multi-session processing test, it reads 30 resource data,0002/0001 ~ 0002/0030, in total and then occurs 30 session data transmissions simultaneously. We insert a sequence number field into a special header of dummy data as a corresponding response to check that the messages are received correctly. Thus, we find that GIS service system with a multi-session processing is able to provide additional 30 services in a same speed of screen presentation loading while identifying the number of session processing of Web GIS service, the number of OBU service, and the speed of screen presentation loading by comparing a single session and a multi-session of GIS service system.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.

• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.1-5
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• 2024

This study aims to investigate the impact of character collaboration product characteristics on brand awareness and purchase intention within the food and beverage (F&B) industry, with a special focus on Generation MZ's growing interest in such products. The methodology involves a comprehensive review of existing literature on character marketing, brand awareness, and consumer purchase intention, supplemented by case studies of successful character collaborations in the F&B sector. The findings reveal that character collaborations significantly impact brand awareness and purchase intentions, particularly among younger consumers like Generation MZ. These collaborations not only rekindle nostalgia but also introduce new and exciting consumer experiences, effectively attracting a wide demographic. The success of character-themed products, from Pokémon bread to Coca-Cola's League of Legends collaboration, underscores the strategy's effectiveness in boosting brand recognition and consumer engagement. The implications of this research are manifold for the F&B industry. Firstly, it highlights the importance of leveraging popular characters to forge emotional connections with consumers. Secondly, it suggests that product development should closely align with consumer preferences and market trends to maximize appeal. Lastly, it positions character collaboration as a strategic marketing tool that not only enhances product sales but also strengthens brand loyalty and facilitates sustained brand growth.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.5-23
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• 2000

Nowadays, customers of the Foodservice want to receive high quality service from foodservice enterprise and their expectation is affected by high income and glottalization. In addition, the development of the Foodservice Industry shows the trend to contain much economical theory due to the change of their environment. Foodservice enterprise are to coming complicated and complexes and it's getting harder to compete with others, They are trying to make new strategy when they give goods to their customers. On the way to the moment of offering services, they include the wide and special ranges from the culture to the diplomacy, compared with other maunfacturing firms. It needs more people and their better cooperation, when managing the hotel company. Their's the particular characteristic of the Foodservice Industry

• The Journal of Asian Finance, Economics and Business
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• v.8 no.1
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• pp.157-167
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• 2021

Cyberloafing is activity deviation at the workplace where employees intentionally avoid doing their job during working hours that results in a decrease in productivity. Particularly in the context of this study, cyberloafing activity is the usage of the Internet while working. Yet, studies on the antecedents and consequences of cyberloafing in the context of industrial revolution 4.0 and society 5.0 have not been conducted. This research used a purposive convenient sampling of 280 employees in the business services branches in Indonesia, particularly the representative business service branches located in some cities and regencies, including Yogyakarta City, Sleman Regency, and Bantul Regency (Special Region of Yogyakarta) and its surroundings. The results show 3 antecedents of cyberloafing and 1 consequence of cyberloafing which influence each other. Furthermore, these findings have filled the existing gaps regarding the antecedents and consequences of cyberloafing in service provider industries in the context of industrial revolution 4.0 and society 5.0. From the results of this research, it can be concluded that the five hypotheses proposed in this study are supported. The antecedents and consequences of cyberloafing have been tested and proven in this study as a contribution to science and technology.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.497-503
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• 2021

The aim of this study is to determine the factors that affect customer satisfaction in the banking sector of Bangladesh because the economic growth and stability of a country depends on the soundness of its banking sector. The study tries to investigate and assess the quality of service on customer satisfaction in the banking sector. As a sample, data were collected from 382 respondents who were customers of 32 selected commercial banks of Bangladesh. A pre-structured questionnaire was used to collect the required data and information. OLS regression model and descriptive statistical tools were used to analyze data. The results of this study reveal that the quality of service (e.g., tangibility, reliability, and empathy) has a statistically significant impact on customer satisfaction. The results also show that there is a positive correlation between the customer satisfaction and service quality dimensions in the banking sector of Bangladesh. The present study finds that in the domestic banking industry the service quality dimensions (i.e., tangibility, reliability, and empathy) have significant positive impact on customer satisfaction. The findings of the present study suggest that Bank Supervisory Authority, Central Bank of Bangladesh, and Bank Management should give special emphasis to ensure maximum satisfaction of banks' customers.

• Journal of Service Research and Studies
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• v.10 no.3
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• pp.43-53
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• 2020

A service involves a human interaction between a consumer (customer) and a provider (service worker). In particular, services in today's intangible economy are understood as creative activities that exercise human capital as related goods. Since most service activities are human activities, not objects, they depend on direct interaction between users and service workers, and funeral services are understood as human activities provided by service providers to service targets (deceased, families, condolences). In other words, the funeral service is a service for the deceased, survivors, and condolences in a special situation of death, and can be viewed as a human activity that is exerted by the integration of the interactions between service workers, survivors, and condolences. Functions of funeral services expand for convenience of consumers through the smooth provision of funeral supplies and a variety of complex interpersonal services so that the deceased can perform solemn funeral ceremonies. In this study, the concept and role of funeral services were studied in order to find the direction of funeral services centering for next of kin(families) and condolences, who are the subjects of services from a service-oriented logic perspective. In order to derive meaningful results of people-centered funeral services, funeral services and funeral supplies are classified from the perspective of dynamic resources, guarantees consumers a wide range of funeral choice, and customer dissatisfaction and improvement requests are handled transparently. It suggested a possible plan. Now, in order to improve the quality of life, it is necessary to make efforts to improve the quality of funeral services that improve the quality of death.