• 경영과정보연구
• /
• 제33권3호
• /
• pp.105-128
• /
• 2014

본 연구는 서비스 실패 상황에서 고객의 역할(관계의 질, 고객참여)이 회복공정성 지각에 따른 긍정적 감정, 회복과정에서의 접점만족, 회복만족에 어떤 영향력을 제공하면서 조절역할을 하는지 살펴보는 것이다. 기존의 서비스 실패와 회복에 대한 연구가 서비스 기업의 관점에서 제시되어 왔던 연구의 한계에서 벗어나 '고객의 역할(관계의 질, 고객참여)'이 서비스 실패와 회복에 이르는 과정에서 어떤 영향력을 제공하는지, 그리고 서비스 기업에게 어떤 완충역할을 할 수 있는지를 다차원적으로 살펴봄으로써 이론적, 실무적으로 의미있는 결과를 도출할 수 있을 것으로 판단된다.

• 한국경영과학회지
• /
• 제29권4호
• /
• pp.95-116
• /
• 2004

This study will attempt to build an integrated model of the customer satisfaction process with service encounter in a comprehensive point of view including the expectancy-disconfirmation theory, justice theory, and attribution theory. In addition, this study will attempt to examine the influence of service failure-related variables and service recovery-related variables on customer satisfaction in the airline firms' service failure and recovery situation. The results showed that the higher the controllability and severity of the failure, the more positive influence on expectancy of recovery and more negative influence on the recovery satisfaction increased. They also showed that the higher procedural recovery efforts and distributive/interactional recovery efforts, the more positive influence on perceived recovery performance and recovery satisfaction also increased. It was found that the recovery satisfaction with service encounter depended on the extent to which the customer's perception of recovery efforts confirmed the expectancy of recovery. Also it was found that perceived recovery performance has an effect on recovery satisfaction through the mediation of recovery disconfirmation indirectly as well as directly.

• 산경연구논집
• /
• 제10권4호
• /
• pp.43-56
• /
• 2019

Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

• 한국식생활문화학회지
• /
• 제21권5호
• /
• pp.524-535
• /
• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• 한국식생활문화학회지
• /
• 제26권3호
• /
• pp.271-278
• /
• 2011

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

• 품질경영학회지
• /
• 제36권4호
• /
• pp.47-55
• /
• 2008

This study describes the creation of a scale to measure standardization for service encounter process. Measuring standardization of service encounter process is devided into manual level and action level. We investigate the relative impact of process standardization about service quality, job satisfaction and labor productivity. Our findings indicate that action level of service encounter process standardization is more important than manual level, and its process standardization positively affects service quality, job satisfaction and labor productivity positively.

• 경영과정보연구
• /
• 제38권3호
• /
• pp.81-96
• /
• 2019

서비스는 생산과 소비가 동시에 일어나는 특징으로 인해 고객이 서비스의 전달 및 생산과정에 직접적으로 참여해야 한다. 이러한 이유로 고객참여라는 변수는 서비스마케팅 분야에서 많은 실증적 결과들을 집적 해오고 있다. 최근 고객참여관련 연구들은 고객참여의 관계마케팅적 요소에 주목하고 있으며, 실증적으로 고객참여의 관계적 가치와의 관련성을 규명하고 있다. 즉, 고객참여도 관계속에서 이해되어야 한다는 것이다. 본 연구는 기존의 잘 알려진 고객참여와 관계형성의 토대라고 할 수 있는 접점만족의 영향관계에서 추가적으로 관계의 역동성을 고려한 몰입속도와 고객참여가 관계속에서 이해되어야 한다는 점을 고려한 고객참여속도라는 변수들의 접점만족과의 관계를 다중회귀분석 및 위계적 회귀분석을 통해 규명하고자 한다. 연구의 결과, 고객참여는 접점만족에 직접적으로 긍정적인 영향을 미치는 것으로 확인되었으며, 몰입속도 및 고객참여속도 역시 접점만족에 유의한 영향이 있는 것으로 나타났다. 그러나 고객참여의 접점만족에의 영향을 조절할 것으로 기대한 부분은 모두 기각되었다. 조절적 역할을 규명하는 데는 실패하였으나, 관계의 역동성을 고려한 변수들이 서비스 산업에서 중요한 접점만족에서 비롯되는 다양한 변수들에 어떠한 영향관계를 가질 수 있는지에 대해 다양한 서비스 유형에 적용함으로써 연구의 폭을 넓힐 수 있는 계기를 마련하였다고 볼 수 있다.

• 한국식생활문화학회지
• /
• 제25권4호
• /
• pp.456-465
• /
• 2010

The purpose of this study was to understand the interrelationships between customers' perception of service encounter elements, customers' emotional response and customer satisfaction in a family restaurant. Based on a total of 408 samples, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. The hypothesized relationships of the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=821.151 (df=333), CMIN/df 2.466, GFI .878, NFI .927, IFI .955, TLI .949, CFI .955, RMSEA .060. The results showed that human factor ($\beta$=.426) and physical factor ($\beta$=.266) as service encounter elements in family restaurants were indicated to have a positive (+) influence on customers' positive emotion. For influence of customers' negative emotion, human factor ($\beta$=-.157) was surveyed to have a negative (-) influence. Also, customers' positive emotion ($\beta$=.716) and negative emotion ($\beta$=-.081) had significant effects on customer satisfaction. Limitations and future research directions are also discussed.

• 한국콘텐츠학회논문지
• /
• 제9권1호
• /
• pp.428-437
• /
• 2009

본 연구는 골프연습장 고객접점서비스가 서비스 질 및 고객만족에 미치는 영향을 규명하는데 그 목적이 있다. 이와 같은 연구목적을 달성하기 위하여 서울, 인천, 수원, 용인에 위치하고 있는 골프연습장, 실외골프연습장, 스크린연습장 이용 고객 300명을 모집단으로 선정, 총 291명의 설문지가 실제 분석에 사용되었다. 이러한 연구 목적과 연구 방법을 기초로 하여 얻어진 결론은 다음과 같다. 첫째, 골프연습장 고객접점 서비스는 서비스 질에 영향을 미친다. 즉, 서비스 수행능력은 서비스 질 모든 변인에 영향을 미치고 서비스 경청능력은 공감성에 영향을 미치며, 서비스 효과는 유형성 신뢰성에 영향을 미친다. 둘째, 골프연습장 고객접점서비스는 고객만족에 영향을 미친다. 즉, 서비스 수행능력, 서비스 효과는 고객만족에 모든 변인에 영향을 미친다. 반면 서비스 경청능력은 고객만족 변인에 영향을 미치지 않는다. 셋째, 골프연습장 서비스 질은 고객만족에 영향을 미친다. 즉, 유형성, 신뢰성은 모든 고객만족에 영향을 미치고, 공감성은 이용만족에 영향을 미치며, 확신성은 이용만족, 프로그램 만족에 영향을 미친다. 넷째, 골프연습장의 접점서비스와 서비스 질, 고객만족은 인과관계가 있다.

• 산경연구논집
• /
• 제8권5호
• /
• pp.95-109
• /
• 2017

Purpose - The purpose of this study is to classify the quality factors of coffee shop customers with the service quality based on the SERVQUAL, selection attributes, and service qualities used in previous studies. The path structure of coffee shops' quality factors → customer satisfaction → trust → behavioral intention was analyzed in order to confirm the system of coffee shops' quality factors. Research design, data, and methodology - The survey of was conducted with college students of Kangwon University. A total of 250 questionnaires were distributed, with 232 collected. Of them, Excluding 36 respondents' because of incomplete answers and missing values, 196 responses were used in the final analysis. Empirical analysis was made through factor analysis, correlation analysis, multiple regression analysis, simple regression analysis and mediating regression analysis by using Statistics Package SPSS 19.0. Results - The results are as follows: Firstly, coffee shops' quality factors were classified into seven categories like service encounter quality, product quality, cleanliness, overall interior, purchase quality, convenience, and aesthetics. Secondly, service encounter quality, product quality, purchase quality, and aesthetics had a positive effect on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, product quality, overall interior, purchase quality, and aesthetics had a positive effect on trust, respectively. Fourthly, customer satisfaction had a positive effect on behavioral intention. Lastly, after verifying the effect relations of trust between customer satisfaction about coffee shop and behavioral intention, customer satisfaction has a positive effect on trust and trust has a positive effect on behavioral intention. On the other hand, trust did not have a mediating effect between customer satisfaction and behavioral intention. But, cleanliness, convenience, and overall interior did not have a positive effect on customer satisfaction. Conclusions - Coffee shop consumers put importance on price, discount systems, taste, and freshness, but more on courteous and kind services of coffee shop staff or comfortable and calming atmosphere of inner space. Thereby, coffee shop marketers need to take factors like service encounter quality and aesthetics into more consideration. In addition, customer satisfaction has an effect on trust, while trust on behavioral intention, even though trust is not mediated between customer satisfaction and behavior intention.