• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.123-150
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• 2004

The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

• International Journal of Computer Science & Network Security
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• 제23권8호
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• pp.190-198
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• 2023

To enhance customer satisfaction for higher profits, an e-commerce sector can establish a continuous relationship and acquire new customers. Utilize machine-learning models to analyse their customer's behavioural evidence to produce their competitive advantage to the e-commerce platform by helping to improve overall satisfaction. These models will forecast customers who will churn and churn causes. Forecasts are used to build unique business strategies and services offers. This work is intended to develop a machine-learning model that can accurately forecast retainable customers of the entire e-commerce customer data. Developing predictive models classifying different imbalanced data effectively is a major challenge in collected data and machine learning algorithms. Build a machine learning model for solving class imbalance and forecast customers. The satisfaction accuracy is used for this research as evaluation metrics. This paper aims to enable to evaluate the use of different machine learning models utilized to forecast satisfaction. For this research paper are selected three analytical methods come from various classifications of learning. Classifier Selection, the efficiency of various classifiers like Random Forest, Logistic Regression, SVM, and Gradient Boosting Algorithm. Models have been used for a dataset of 8000 records of e-commerce websites and apps. Results indicate the best accuracy in determining satisfaction class with both gradient-boosting algorithm classifications. The results showed maximum accuracy compared to other algorithms, including Gradient Boosting Algorithm, Support Vector Machine Algorithm, Random Forest Algorithm, and logistic regression Algorithm. The best model developed for this paper to forecast satisfaction customers and accuracy achieve 88 %.

• 식품보건융합연구
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• 제8권1호
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• pp.9-16
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• 2022

Recently, the use of serving robots has been increasing due to the increase in preference for non-face-to-face services and the rise in the minimum wage due to the coronavirus. When analyzing previous studies related to serving robots, it was confirmed that most of the studies on the functions and technologies of serving robots were conducted. Therefore, this study analyzed the factors affecting the attitude and customer satisfaction of restaurant consumers toward serving robots by adding performance expectations, effort expectations, and speed factors among the UTAUT2 models. The survey period was conducted from July 28, 2021 to September 9, 2021, and 306 out of a total of 310 surveys were used for analysis, excluding 4 unfaithful surveys. For the analysis, exploratory factor analysis, reliability analysis, confirmatory factor analysis, and hypothesis test were performed using SPSS 20.0 and AMOS 20.0, and the research results are as follows. First, it was found that performance expectation, effort expectation, and speed had a significant positive (+) effect on attitudes. Second, it was found that attitude had a significant positive (+) effect on customer satisfaction. This study researched customer selection attributes of robot service restaurants using the UTAUT2 model, and also provided academic and practical implications.

• 유통과학연구
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• 제12권2호
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• pp.49-57
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• 2014

Purpose - Theorists and researchers in the area of customer satisfaction generally agree that product satisfaction intervenes between expectancy disconfirmation and various post-purchase cognitive states including attitude and behavioral intention. Studies in a variety of settings have supported the effect of expectation and its disconfirmation on satisfaction, but only a small number of studies address the cognitive consequences of satisfaction decisions and none report data on choice processes such as brand selection. This study examines the influence of satisfaction and its determinants on behavioral intention and product preference in eight coffee shops across the country. Generally it was found in both overall and summed attribute analyses that satisfaction was a function of expectation and disconfirmation, that intention was a function of satisfaction, and that preference was influenced by satisfaction and disconfirmation, the latter having the greater effect. Research design, data, and methodology - The main objective of this study was to assess the dimensions of consumer selection and satisfaction in choosing a coffee shop. In order to achieve this objective, a study of coffee shops across the country was conducted. This study comprised in-depth questionnaires distributed to coffee shop customers. A survey was conducted from September 1, 2011 to September 30, 2011, involving franchise coffee shop, independently owned coffee shop, and roastery coffee shop customers. Results - Hypothesis 1-1, which states that coffee shop choice attributes differ based on the type of coffee shop, is accepted. It has a significance level of 0.05, according to choosing properties of coffee shop by convenience of transportation, varieties of beans, residence of the owner (manager), information, and relationships. Hypothesis 1-2, which states that satisfaction with the choice factor differs depending on the type of coffee shops, is accepted. The P-values for cleanliness and varieties of beans were 0.04 and 0.00, respectively, and have a significance level of 0.05, according to the satisfaction with the chosen coffee shop. Hypothesis 2-1, which states that the importance of the choice attributes in coffee shop selections differs based on the demographic characteristics of the customers, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Hypothesis 2-2, which states that satisfaction with the choice factor will differ depending of the type of coffee shop, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Conclusions - This study has shown that intention to revisit a certain shop is most likely correlated to satisfaction in all cases. In order to offer subsequent developments for coffee shops, this study also identifies relations between customer satisfaction and selection by finding significant factors. In order to maximize customers' satisfaction, coffee shops should analyze and satisfy customers' needs and wants in terms of coffee service. While the findings do not generalize beyond the mall sampling procedure used here, we have hopefully identified a close approximation of the process of satisfaction decisions used by consumers generally.

• 유통과학연구
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• 제12권1호
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• pp.13-19
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• 2014

Purpose - This study investigated relationship quality and/or loyalty, from the viewpoint that merchants and consumers could develop the traditional market. It reorganized variables to find the conditions of values that could stimulate consumers' motives to revive the traditional market. Research Design, data, and methodology - This study employed 202 copies of effective questionnaires, based on the data of Yang & Ju (2012), to conduct correlation, regression, and structured equation modeling (SEM). Results - The results emphasized product and store atmosphere as store selection attributes to consider in the minimum error correction (MEC) model; service factor was not significant. Further, consumers valued relationship quality in the test of mediated effects of the sub-factors of store selection attributes, including consumers' social and emotional value. The relationship quality significantly influenced consumers' value in traditional markets that needed to improve and develop using several variables. Conclusions - This study revealed connections between attributes, consequences, and values using the causal relation model, to generate an optimal model based on a practical and theoretical background and proposed ways to obtain consumer-related information easily.

• 한국조리학회지
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• 제8권2호
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• pp.153-171
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• 2002

This study had three major purpose: 1) to examine the relationship between coloring factor of Hors d'oeuvre and preference of dishes. 2) to examine the relationship between coloring factor of Hors d'oeuvre and selection of dishes. 3) to examine the relationship between coloring factor of Hors d'oeuvre and customer satisfaction. Questionnaires for the study were distributed 300 subjects in deluxe class hotels in Seoul. Among 300 questionnaires, 280 subjects were collected and utilized for analysis. In HY hotel, 35 subjects of customers, 24 subjects of cooks, and 32 subjects of service personnels were collected. In R hotel, 29 subjects of customers, 32 subjects of cooks, and 32 subjects of service personnels were collected. In H hotel, 29 subjects of customers, 34 subjects of cooks, and 33 subjects of service personnels were collected. Analysis ways used for this study were frequency analysis, factor analysis, reliability analysis, ANOVA, To accomplished the objective 1), ANOVA was utilized. To accomplished the objective 2) and 3), regression analysis was unitized. The findings from this study were as follows. First it was found that selection of dishes was affected by coloring factory of Hors d'oeuvre. Secondly, it was found that customer satisfaction was affected by coloring factor of Hors d'oeuvre. Consequently, development of Hors d'oeuvre by harmonizing of various colorings should be activated to raise level of preference of dishes. Also, in regard to level of satisfaction, harmony of various colorings should be required.

• 산경연구논집
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• 제9권4호
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• pp.7-17
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• 2018

Purpose - This study aims to investigate domestic wine consumption behavior and make future sales strategies and marketing plans. Research design, data, and methodology - To achieve the purpose of the study, the surveys were conducted targeting 350 wine customers in Jeju and Seoul. 331 responses were collected, and out of them, 21 responses were deleted because they lacked the proper information fill in. A descriptive statistical analysis was applied to the remaining 310 responses. The statistical techniques used for carrying out hypothesis-testing are EFA_(exploratory factor analysis), multiple-regression analysis, and moderating effect in SPSS 18.0. Results - The results indicate that fashion oriented, sociality aspiration and rationality seeking lifestyles had significant influence upon internal attributes. However, well-being oriented and having enjoyment oriented lifestyle had no significant influence upon internal attributes. Furthermore, all the types of lifestyles except social aspiration lifestyles had a positive influence upon external attributes, whereas internal or external attributes had positive influence on customer satisfaction. Conclusions - The consumers who experienced wine purchases think wine selection attributes differ before and after experiencing wine drinking, and it shows that the circumstantial variables as purchase situations prove to be important predicted variables in the behavior field of wine consumers. It implies appropriate wine education according to the consuming trend about wine for wine consumers are needed.

• 정보관리학회지
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• 제28권3호
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• pp.179-195
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• 2011

본 연구의 목적은 지리정보시스템(GIS)이 공공도서관 자료선정과 서비스개발에 갖는 의미를 마케팅적 시각에서 탐색해보고자 하는 데 있다. 지리정보시스템이란 지리적 정보를 수집하고, 조작해서 표현해낼 수 있는 컴퓨터시스템이다. 지리정보시스템을 통해, 공공도서관은 지역사회의 교통관련정보, 정치적, 법적, 인구 통계적, 경제적, 사회적, 문화적, 교육적 정보를 수집하는 것이 가능하다. 따라서 공공도서관은 지리정보시스템을 마케팅의 첫 단계인 시장조사 즉 이용자분석에 활용함으로써 이용자의 요구에 부합되는 자료선정과 서비스개발을 할 수 있을 것이다. 이는 또한 이용자와의 지속적 관계형성이라는 마케팅의 최종목적을 달성하는데도 도움이 될 것이다.

• 식품보건융합연구
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• 제9권1호
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• pp.11-18
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• 2023

This study aims to examine the relationship between customer satisfaction and revisit intention according to the selected attributes of dessert cafes in Korea. Additionally, we would like to provide useful data to maintain a continuous competitive advantage by comprehensively reviewing the effective operation of dessert cafes and strategic plans and methods to identify customer needs in the rapidly spreading competitive environment of the domestic dessert restaurant industry in Korea. A qualitative analysis method was applied through a literature review on satisfaction and revisit according to the selected attributes of dessert cafes, and data using theoretical backgrounds obtained through web searches and existing cases. As a result, dessert quality and convenience showed inconsistent results, and coffee quality was found to have a statistically significant positive (+) effect in various data. Moreover, various attributes such as service, image, price, diversity, and service had a significantly positive (+) effect, and satisfaction with dessert cafes also had a significantly positive (+) effect on revisit intention. In conclusion, dessert cafe managers should develop various desires that reflect consumers' tastes and are competitive so that customers can revisit dessert cafes, which requires more in-depth analysis by obtaining a more systematic sample group in the future.

• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2007년도 춘계학술대회 학술발표 논문집 제17권 제1호
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• pp.221-224
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• 2007

This report contains information about "System Selection Assistant"(SSA) - Program, which can help customers of manufacturing company to select optimal electro-mechanical system for their purposes. This Program shows main principles of programs, which can help to make decision, using knowledge of experts. Program consists of two main parts: "Expert's part" must be tuned by expert and "Customer's part" can be used to make final decision about optimal parts of system. This report describes all parts of SSA program and shows simple example of selection parts of electro-mechanical system.