• 산업경영시스템학회지
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• 제37권3호
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• pp.75-81
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• 2014

To establish a new creative economy, the worldwide efforts have been made to wriggle out the old economic paradigm after the financial crisis of 2008. When it comes to the limitation of the viability. the start up companies have a high risk of failure. Therefore business incubator (BI) should carry out the role to improve their viability. As for the maximization of the effect on the business incubating services as move in companies, it is important for BI to increase the level of business incubating services by the systemic and scientific measurement. This study showed that the quality of the BI center services was measured by Kano analysis and the previous research as follows. First, BI quality attribute by Timko's customer satisfaction came out into the attractive qualities on the 14 items that amount to the 70% of 20 business incubating services items. It is desirable to perform the strategy for the satisfaction. Secondly, basic business incubating services were interpreted as the one-dimensional quality like incubating spaces, parking facilities, security facilities, industry technology development funds, and incubating managers. Finally, training and educational service was recognized as indifferent quality. Futhermore, the improvement and the limitation of this study as well as the interpretation of analysis results are also provided.

• 품질경영학회지
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• 제44권4호
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• pp.813-831
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• 2016

Purpose: The purpose of this study is to assess the service quality attributes of Korean airlines service for Chinese passengers and suggest revised model to count potential improvement. Methods: Using the Kano and Timko models based on survey questionnaire to classify the quality attributes and to calculate the customer satisfaction index for each service attributes. And the revised potential customers satisfaction index(R-PCSI) are used to access the improvement possibilities by Kano model's attributes. Results: The attributes by Kano model, the relative importance, and the priorities for improvement for 30 airline service quality characteristics are identified. The most important item for improvement is 'Loses and delays compensations service'. Conclusion: According to the PCSI calculation results, this paper can help for Korean Airlines to improve customer satisfaction for Chinese passengers. And R-PCSI model suggested by this paper can be used for other service quality analysis.

• 대한안전경영과학회지
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• 제19권3호
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• pp.137-150
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• 2017

Logistic enterprises want to be competitive enterprises in fierce logistic market and worry about the securement of discriminative competitiveness for it. The standards for the judgement of logistic industry's maintenance of competitiveness are not only economic feasibility of logistic costs but also the satisfaction of users because well-established service system for variety and enhancement of logistic needs. Some of the quality attributes sufficiently satisfy expectation of customers, but not guarantee high-quality satisfaction. Therefore, it's difficult to grasp quality attributes with the existing approach of perceived service quality. Quality attribute model suggested by Kano is widely used as the concept is accurate, there is high possibility to be used at the stage of product/service planning, and it can be easily applied. Kano model has a limitation that quality attributes are classified with mode and the differences between strong property of the quality attribute and week property in quality attributes were ignored. Therefore, Timko calculated customer satisfaction coefficient with the result of Kano's survey and effects of customer satisfaction and unsatisfaction through relations between satisfaction coefficient and unsatisfaction coefficient. The purposes of this study are to use ASC, the average of satisfaction coefficient and unsatisfaction, as the satisfaction of quality characteristics, decide the importance of quality characteristics with TOPSIS, a representative multi-standard decision-making method, and calculate strategy improvement propriety of logistic service quality.

• 동아시아경상학회지
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• 제5권4호
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• pp.67-74
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• 2017

Purpose - The main purpose of this study is to contribute to the elevation of producers' production at various levels by proposing the creation of producer improvement indexes that can be used for the successful 6th industrialization of Korean agribusiness based on the Kano model and has synergistic effects on the development of the 6th industry through scientific researches. Research design, data, methodology - To this end, this study derived better and worse index from the same estimation of Timko's customer satisfaction index as in the evaluation charts used in previous researches and theoretical studies on the Kano model. Results - In this paper, we suggested that the formula for producing PSCI Index be applied to yield the producer improvement index in the 6th industry, in order to draw SIPPI. Conclusions - If this suggestion is realized, then a lot of researchers will be supported to more systematically study producers, and it is expected to contribute to the development of the 1th industry, a basis for the successful 6th industry. Moreover, the central government and municipalities are expected to provide a variety of clues for applying various policies for successful agribusiness.

• 한국식생활문화학회지
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• 제34권3호
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• 한국병원경영학회지
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• 제14권4호
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• pp.88-102
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• 2009

This study aims at providing necessary informations to decide what services would be conducted preferentially in the hospital by limited resources. So this study revalued the customer's perception about the qualities of the hospital services by the Kano Model and examined the customer satisfaction coefficients suggested by Timko. The researcher conducted a survey from the patients of the 4 university hospitals in Incheon and southern Gyeonggi Province In 2008. The results of this study can be summarized as follows; It was found that the total 31 items are could be classified into 7 attractive quality elements, 22 one-dimensional quality elements and 2 indifferent quality elements, while the natural quality element wasn't found. The highest score element of the customer's satisfaction coefficients was identified as easy parking(0.69) and the lowest score item was the offer of the hospital newsletter and information about medical care(0.47). When the hospital service was not sufficient to the customer, the highest score element of the customer's dissatisfaction coefficients was proved the convenient ward and facilities(-0.75) and the lowest score item was the buses running to the entrance of the hospital(-0.32). Also it was found that the attractive quality elements appraised by the preceding study were revalued the one-dimensional quality elements. The reason was because the customer's expectation on the services was changed high, as time went by.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• 한국식품조리과학회지
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• 제32권1호
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• pp.96-106
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• 2016

The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).

• 산업경영시스템학회지
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• 제41권1호
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• pp.118-127
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• 2018

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid measuring methods for service quality are necessary. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. Kano classified the degree of influence that is the degree of correspondence of the quality attributes of products and services to the subjective satisfaction of customers. As a result, the types of qualities are classified as attractive, must be, one dimensional, and indifference attributes. They have been widely used quality attributes in various industrial fields up to now. However, Kano model has a limit that it ignores the characters of the next frequent numbers even though there are not much gap comparing to the most frequent number in the questionnaire answers. The limit is attributed to the character of Kano model that the most frequent number is accepted as the only quality character. Timko calculated the customer satisfaction coefficient by using Kano's method and studied the differences in quality character by classifying the quality characteristics in a graphical way through the relationship between the satisfaction and the dissatisfaction coefficient. In this study, we used the quality level determination method of the 7-point Likert scale, which takes the weight into account, to complement the deficiencies of the existing Kano model. We also developed and applied a Potential Satisfaction Level (P) and Potential Customer Demand Improvement (PCDI) Index to present a new approach to the determination of service quality attributes. To measure the level of potential service satisfaction and to understand the degree of improvement, we collected specimens of 51 participants who has been trained in the National Strategy Business Training Program, which has been managed by government agent, and analyzed the results.

• 산경연구논집
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• 제10권7호
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• pp.71-82
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• 2019

Purpose - This study aims to identify the priorities of medical service quality improvement by customer satisfaction characteristics and potential customer satisfaction improvement (PCSI) index based on the dualistic quality classification of Kano Model (1984) for Comprehensive Health Screeening Center in General Hospitals and Centers only for Comprehensive Health Screening and suggest a direction for future improvement. Research design, data, and methodology - Through advanced research on health screening medical service quality, this study set four service quality factors, including tangible, human, process and supportive factors, and 39 measurement items. Based on these items, the study used 117 questions, which consist of dualistic quality factors, customer satisfaction coefficients, positive and negative questions for PCSI index and questions for current satisfaction. 300 effective samples were collected for adults in their 20s who experienced health screening service in Seoul, Gyeonggi-do and Incheon within the past two years. Collected data were input in the quality evaluation duality table to categorize quality factors and calculate customer satisfaction coefficients by Timko(1993). The study also analyzed PCSI index in comparison with current satisfaction and identified priorities in quality improvement. Results - It was found that the most urgent factors to improve the quality in both groups were adequate waiting hours and emergency response for complications, which are process factors classified as unitary quality. It is urgently needed to improve the quality as the PCSI index was high in supportive factors (complaint response team) as attractive quality in Comprehensive Health Screening Center in General Hospitals and in process factors (prevention of infection) as unitary quality in Centers only for Comprehensive Health Screening. As the PCSI index was low in space use as a tangible factor, it was found that the current level can be maintained instead of improvement. Conclusions - To improve the health screening medical service quality, it is required to focus on process factors (adequate waiting hours, emergency response for complications, prevention of infection) and supportive factors (complaint response team) among service qualities perceived by users. It is proposed to ensure continuous efforts to manage and reinforce priorities as a direction for future improvement in health screening service.