• The Journal of Information Systems
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• v.32 no.1
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• pp.201-221
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• 2023

Purpose Customers consider the overall experience with the company as important as the quality of the product, and companies are also paying attention to creating long-term relationships with customers through optimal customer experiences. In this study, we propose a customer experience management process called 'CX-Q', which combines customer journey map and Q-methodology to understand the importance of customer experience based on the overall customer experience. Design/methodology/approach. CX-Q is a process that combines Q-methodology and customer journey maps, allowing stakeholders to explore and improve customer experiences at each contact point while engaging with brands, products, and services. It also enables them to derive customer experience insights and important management points for each segment. To demonstrate the usefulness of the proposed CX-Q, this study analyzed the experience of customers who used the Airbnb travel platform service as an example, applying the CX-Q process. Findings A total of four customer segments were derived, and it was found that each segment valued different attributes during the customer journey stage. The customer experience analysis using the CX-Q process proposed in this study is expected to help understand customers in more detail and assist in managing and improving customer experience.

• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.338-349
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• 2018

The purpose of this study was to investigate the effect of local food selection attributes on customer satisfaction and behavioral intention. The purpose of this study was to investigate the effect of local food selection attributes, customer satisfaction, Respectively. The purpose of this study is to investigate the relationship between the variables and the structure of each variable through literature review. The questionnaire survey was conducted on 249 consumers who used specialty food through local food restaurants and local festivals in Gangneung. Respectively. Data were analyzed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis using SPSS 20.0 statistical program. The purpose of this study is to identify the factors that select local specialty foods and to provide them as basic data for increasing the number of tourists through local specialty foods and revitalizing the local economy. I would like to present a marketing strategy. In particular, consumers who have used local specialty foods must come up with a marketing strategy that will maximize customer satisfaction, and it is necessary to revitalize the taste, quality, and best service of food.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.8074-8088
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• 2015

In this study, main focus was analyzing whether the retired middle-aged people's life style and personal characteristics affect house selection attributes and there are any differences according to their life styles. The finding and implications of this study were as follows. The middle-aged people were trying to pursue leisurely and healthy life. Therefore, they prefer the high service quality of health, medical facilities, culture, leisure, and entertainment facilities. These trends were caused by the expansion of the five-days working styles, the improvements of the smart consumptions, the high levels of the education, and the high social and economic participations of the females. The overall changes in social, cultural, economical circumstances made them different from other generations. Also current middle-aged people were more challenging and active and they thought themselves young compared with the people of the older generation. In the future those middle-aged people's life style will be more diversified. Therefore new housing plans are necessary for the middle-aged popple to satisfy their diverse housing needs and housing circumstances. Based on the results of this study for the middle-aged people's life style and housing selection attributes after their retirement, more studies are necessary in new and different views. Furthermore diverse house supplies, housing marketing, housing policies should be provided for the middle-aged people for their retirement and need to study more their future housing satisfaction and their housing needs.

• International Commerce and Information Review
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• v.16 no.3
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• pp.357-380
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• 2014

Buyers' Trust in suppliers is critical in all commerce, but particularly in the relationship between foreign provider and local consumer due to the liability of foreignness. This study examines (1)how local consumers trust in the product of MNCs is affected by their perceptions of the product attributes, (2)does the product trust affects customers loyalty, and (3)whether Global Corporate Citizenship moderates the relationship between the product attributes and trust. Based on previous researches, hypotheses are formulated and the statistical method used to test them was a moderated regression analysis using SPSS 20. 330 respondents from the university student group in Korea were used for this analysis. The results of this study are follows: Service communication and product perceptions such as quality, technological newness, design, and brand value have a significant effect on the product trust. The Effectiveness of product-related service communication had greater than that of the physical characteristics of product. But, price fairness is not significantly. The trust then has a positive relation to customers loyalty. When global corporate citizenship as the moderating role is introduced into the model, the interaction terms with 'price fairness' are verified to be significant. Therefore, global corporate citizenship moderates the relationship between price fairness and product trust. The results of the empirical study provide important implications for Korean firms operating in foreign markets. But, the findings are limited to the University students and to manufacturing sectors. Thus, the generalization of the results of this research remains limited.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.69-90
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• 2023

The purpose of this study is to evaluate the service attributes and consumer reactions of telemedicine apps in South Korea and visualize their differentiation by constructing positioning maps. We crawled 23,219 user reviews of 6 major telemedicine apps in Korea from the Google Play store. Topics were derived by BERTopic modeling, and sentiment scores for each topic were calculated through KoBERT sentiment analysis. As a result, five service characteristics in the application attribute category and three in the medical service category were derived. Based on this, a two-dimensional positioning map was constructed through principal component analysis. This study proposes an objective service evaluation method based on text mining, which has implications. In sum, this study combines empirical statistical methods and text mining techniques based on user review texts of telemedicine apps. It presents a system of service attribute elicitation, sentiment analysis, and product positioning. This can serve as an effective way to objectively diagnose the service quality and consumer responses of telemedicine applications.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.103-118
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• 2015

This study is intended to look into the effect of dining space color and design on customers' psychological response, satisfaction, and reuse intention of restaurants. To achieve this, an empirical survey was carried out based on responses from 400 dining-out customers. The results were as follows. The dining space color and design had a significant and positive effect on customers' psychological reaction, satisfaction and reuse intention of restaurants. This is a result of positively evaluated service through an increased customer emotional response to simultaneous factors. It also suggest a recognition of a customer's psychological response in forming images based on restaurant attributes aside from food quality, such technique, ornamental equipment, sound, and design factors harmonized with indoor environment, in an attempt to increase customer interest in an increasingly competitive business environment. Consequently, dining space color and design can lead to customers' psychological satisfaction and reuse intention.

• Journal of Forest and Environmental Science
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• v.24 no.3
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• pp.127-135
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• 2008

The mission of the Forest Inventory and Analyis (FIA) program of the Forest Service, U.S. Department of Agriculture, is to conduct the national forest inventory of the United States of America for purposes of estimating the area of forest land; the volume, growth, and removal of forest resources; and the health of the forest. Users of FIA data, estimates, and related products include land managers, policy and decision-makers, forest industry, environmental organizations, and university researchers. To accomplish its mission, the FIA program has established a sampling design with an intensity of approximately one permanent plot per 2,400 ha across the entire country. Depending on the region of the country, each plot is remeasured at intervals of five or 10 years. The program releases data annually and reports estimates at the county level for each state every five years. Due to budgetary constraints and natural variability among plot observations, sufficient numbers of plots cannot be measured to satisfy precision guidelines for the estimates of many variables unless the estimation process is enhanced using ancillary data. Classified satellite imagery has been demonstrated to be a source of ancillary data that can be used with stratified estimation techniques to increase the precision of estimates with little corresponding increase in costs. A crucial factor restricting the utility of FIA data is that the exact locations of inventory plots cannot be released to the public. Thus, users are generally not able to obtain estimates for small areas or for their own areas of interest if exact plot locations are required. To compensate, satellite imagery, inventory plot data, and the k-Nearest Neighbors technique are being used to construct Internet-based maps of forest attributes from which estimates for arbitrary user-defined areas of interest may be obtained.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.11
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• pp.5229-5252
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• 2016

With proliferation of diverse network access technologies, users demands are also increasing and service providers are offering a Quality of Service (QoS) to satisfy their customers. In roaming, a mobile node (MN) traverses number of available networks in the heterogeneous wireless networks environment and a single operator is not capable to fulfill the demands of user. It is crucial task for MN for selecting a best network from the list of networks at any time anywhere. A MN undergoes a network selection situation frequently when it is becoming away from the home network. Multiple Attribute Group Decision (MAGD) method will be one of the best ways for selecting target network in heterogeneous wireless networks (4G). MAGD network selection process is predominantly dependent on two steps, i.e., attribute weight, decision maker's (DM's) weight and aggregation of opinion of DMs. This paper proposes Multi-Attribute Intuitionistic Fuzzy Group Decision Method (MAIFGDM) using TOPSIS for the selection of the suitable candidate network. It is scalable and is able to handle any number of networks with large set of attributes. This is a method of lower complexity and is useful for real time applications. It gives more accurate result because it uses Intuitionistic Fuzzy Sets (IFS) with an additional parameter intuitionistic fuzzy index or hesitant degree. MAIFGDM is simulated in MATLAB for its evaluation. A comparative study of MAIFDGM is also made with TOPSIS and Fuzzy-TOPSIS in respect to decision delay. It is observed that MAIFDGM have low values of decision time in comparison to TOPSIS and Fuzzy-TOPSIS methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.993-998
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• 2011

Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.