• 한국조리학회지
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• 제19권5호
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• pp.170-183
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• 2013

본 연구의 목적은 Kano모델을 이용하여 조리교육 품질속성을 분류하고자 하였고, Timko의 고객만족불만족계수를 이용하여 Kano모델의 단점을 보강하고 교육품질개선에 집중해야할 품질요소를 제안하고 시사점을 제시하고자 하였다. 선행연구 고찰과 실증분석을 실시하였으며 수도권 전문대학과 전문학교 학생(500명)을 대상으로 설문을 실시하고 유효한 설문지 486부를 SPSS 19.0과 EXCEL 2007을 사용하여 분석하였다. 첫째, 설문문항 25개 항목을 분석한 결과 조리교육품질은 매력적 품질 17개, 당연적 품질 2개, 무관심 품질 6개로 분류되었고 일원적 품질, 역품질, 회의적 품질은 분류되지 않았다. 둘째, 25개 항목에 대한 Timko의 Better지수와 Worse지수에서 평가의 객관성(0.99)이 Better지수 가운데 가장 높게 나타났고, Worse 지수에서 전공별 실습실과 평가의 객관성(-0.47)이 가장 높게 나타났고 외국인교수의 유무(-0.01)가 가장 낮게 나타났다. 마지막으로 분석결과를 바탕으로 재학생을 대상으로 강화해야 할 품질요소와 예비대학생 유치를 위해 집중해야 할 품질요소를 제안하였고 한계점이 논의되었다.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2007년도 춘계학술대회
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• pp.59-63
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• 2007

Customers have the various needs and personalities and try to get them. The behaviour of buying products, one of the highlight things, is the most general phenomenon of filling up their desires, and even these types are eventually personalized. Also there are various criteria for selecting it and also those are to be determined by the customers' own personalities. Mostly customers show the more attractive behaviours for those products which are more attractive to them, and for carefully buying them they use various paths. The criteria to buy the products are the mostly generalized things such as price, design, size, weight, trend, and so on, and it can be affected by the specifics of the products. But it is not definitely unimportant to consider the personality. Customers have the unusual personality for the product which is more attractive to them, and then for the unattractive, they only show the unclear criteria or specifics. The existing studies are focused on the product itself, and then they just show the results related to the specifics of the products, but it could be considered a case that the customers could think some products classified into the highly involvement products would be the lower involvement ones. Upon this, for same products if the customers show some differences of information(relating to the degree of involvement), I am going to figure it out by using AHP that what the criteria to buy is. In this study, with the computer products which are considered as the highly involvement products, I will select two groups showing the differences of awareness of the products, and then figure out the selecting criteria.

• 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.

• 디지털융복합연구
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• 제11권3호
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• pp.41-48
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• 2013

3차원 텔레비전(3DTV)는 이차원 텔레비전(2DTV)을 대체할 새로운 혁신기술로 여러 제조사로부터 다양한 모델이 출시되고 있다. 3DTV는 매력적 요소에도 불구하고 내재된 문제점, 제조사별 기술적 차이점 때문에 소비자들은 제품선정을 위한 복잡한 의사결정 문제에 직면한다. 일반적으로 구매자들은 제품 사양을 비교하는 방식을 사용하지만 3DTV 특성상 실제 체험한 후 선택하는 것이 바람직하다. 본 연구는 소비자들이 3DTV 구매 의사결정을 지원하기 위한 일련의 방법론을 제안한다. 제품선정 기준을 도출하고 계층적분석과정(AHP) 모델을 구축한다. 이용자 테스트 방법을 제안하며 수치적 예제를 통해 제품의 우선순위가 결정되는 과정을 보인다.

• 대한안전경영과학회지
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• 제20권1호
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• pp.41-55
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• 2018

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

• 품질경영학회지
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• 제46권3호
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• pp.397-410
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• 2018

Purpose: A main aims to classify quality attributes for quality assurance activities of military supplies by company size, and to derive the necessity for business improvement by company size to improve customer satisfaction through customer satisfaction coeffiecient and PCSI Index. Methods: Through a survey of defense and general businesses located in Busan and South Gyeongsang Province, the quality of service elements are classified and the client satisfaction factor and PCSI is calculated for the quality assurance activities. Results: Determine the current level of customer satisfaction with the quality of the Defence quality assurance service and present operational factors that need improvement by size of the company. Conclusion: The attractive quality of service factors for quality assurance work were in common and different and the need for improvement was identified based on differences in PCSI Index by Company size.

• 한국지능시스템학회논문지
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• 제26권6호
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• pp.439-444
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• 2016

품질에 대한 정의는 계속 진화하고 있다. 최근 들어서는 고객관점의 품질을 중시하며 고객의 잠재적 요구를 얼마나 잘 충족시키고 있는가에 대한 관심이 커지고 있다. 카노가 제안한 2차원적 품질의 개념은 고객만족에 중요한 품질속성을 발견하는 데 유용한 프레임워크를 제공하며 제품 및 서비스 개발을 위해 널리 적용되고 있다. 카노모델은 제품 및 서비스 품질요소를 매력적, 일원적, 필수적, 무관심, 그리고 역 품질요소로 구분한다. 그 중 매력적 요소를 발견하는 것은 고객만족의 효과적인 달성에 중요하다. 하지만 카노가 제시한 분류방법은 고객의 애매하고 복잡한 생각을 다루는 데 한계가 있다. 고객응답에는 그 자체로 불확실성과 불완전성이 포함되기 때문이다. 이를 극복하기 위해 본 논문은 퍼지기법을 이용한 품질요소 분류절차를 제시한다. 수치실험 결과, 제안된 방법은 고객의 다양한 반응을 수용하는 데 효과적이며 잠재적 요구를 식별하는 데에도 유용한 것으로 나타났다.

• International Journal of Quality Innovation
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• 제2권2호
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• pp.58-68
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• 2001

This paper proposes a method for quantifying the types of quality elements proposed by Kano; namely: attractive quality, one-dimensional quality, and must-be quality. Kano's classification of required quality has helped us improve our thinking in product development. However, his classification is conceptual rather than quantitative, and the conventional techniques of questionnaire and group interview cannot provide quantification of the relationship between the degree of customer satisfaction and the degree of sufficiency of required qualities. This paper describes how a quality element under Kano's quality model can be expressed as a utility function, and describes an application to quality design of a cellular phone.

• 대한전기학회논문지:전력기술부문A
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• 제52권7호
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• pp.381-386
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• 2003

To provide a specified power quality under electric market system is becoming an important issue for customers and utility company. However, there is no realistic infra-structure to design a power system for the specified power quality. Present electric market is operating under the economic point of view. The low power price could be attractive, but the effect of low price could result the lower power quality for the long time and threat power system security. This paper presents a model which conceptualize the dynamic power quality control mechanism to minimize total cost of a society which is affected electric power quality. This model aims to produce a basic infra-structure to balance cost and quality under the electric market system.

• 품질경영학회지
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• 제47권2호
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• pp.345-365
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• 2019

Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.