목적: 본 연구는 안경사들을 대상으로 안경원의 어떠한 노력들이 안경사들의 직무만족과 조직몰입에 영향을 미치며, 안경사의 직무만족과 조직몰입이 안경사의 고객지향성에 어떠한 영향을 미치는 지를 분석함으로써 안경원의 경쟁력 유지 방안을 제시하는데 그 목적이 있다 방법: 본 연구는 전국의 안경사 200명을 대상으로 하였으며, 인터넷과 SNS를 통해 수집된 설문지를 SPSS ver. 18.0을 이용하여 빈도분석, T-test, 요인분석, 신뢰도분석, 다중회귀분석을 실시하였다. 결과: 안경원의 형태, 탄력근무제와 주5일근무제의 시행여부에 따른 직무만족과 조직몰입의 차이를 분석 하였다. 그 결과 주5일근무제를 시행하는 안경원에 근무하는 안경사들의 직무만족이 높은 것으로 나타났다. 안경원의 동료관계요인은 직무만족에 통계적으로 유의한 정(+)의 영향을 미치고, 감정노동요인과 직무과부하요인은 직무만족에 통계적으로 유의한 부(-)의 영향을 미치는 것으로 분석되었다. 또한 동료관계요인과 보상요인은 조직몰입에 통계적으로 유의한 정(+)의 영향을 미치고, 감정노동요인과 직무과부하요인은 조직몰입에 통계적으로 유의한 부(-)의 영향을 미치는 것으로 분석되었으며, 안경사의 직무만족과 조직몰입은 고객지향성에 통계적으로 유의한 정(+)의 영향을 미치는 것으로 분석되었다. 결론: 안경원은 소속 안경사들이 보다 더 고객지향적인 태도로 업무에 임하도록 하기 위해 안경사의 직무만족도와 조직몰입도를 향상시킬 필요가 있다. 그리고 안경사의 직무만족도와 조직몰입도를 향상시키기 위해 동료 또는 상사와 서로 신뢰하고 존경하는 관계를 형성할 수 있도록 하는 노력이 필요하다. 또한 안경사들의 자기관리를 위해 지속적인 소통과 교육이 필요하다. 그리고 실효성있는 보상체계를 마련할 필요가 있다.

This study analyzed what premium features significantly affect customer satisfaction and their recommendation, and what factors significantly affect product attributes. In the process, first, the loyalty program and the customer compensation program were studied to determine the impact of the customer satisfaction and recommendation. The study analyzed that quality and design of product properties had significant effects on all factors, but the brand was not significantly affected. Second, while superiority, differentiation and scarcity of luxury items are significant to customer satisfaction but superiority is only significant in relation to recommendation intention. Third, the preceding study shows that the customer compensation program has a significant impact on sales growth, but the study found that it was not for imported luxury car customers. Fourth, if the royalties program is low in awareness, it has been analyzed that the scarcity and customer satisfaction relationships among luxury goods have been adjusted. On the contrary, if there is a high level of awareness, it is analyzed that there is a control effect customer satisfaction and differentiation among luxury brands. In the conclusion, in order to satisfy customers at the import luxury car market, the differentiation of luxury goods by standard index must be strengthened and the brand must be strengthened among the attributes of the product. In addition, by raising awareness of the royalties program, the relationship between differentiation and customer satisfaction can be enhanced.

Process Capability (Cpk) is a representative measure of how well the producer manages dispersion and bias for the specifications needed by the consumer. This is expressed as a ratio of 6 times the natural tolerance to the specification. As the producer manages the dispersion small, the capacity index becomes higher. And it is classified into 5 grades according to the degree of management. It is a measure of the quality of processes used in most industrial fields. However, Cpk is calculated by only reflecting the mean and dispersion of the process, there is a disadvantage that it can not give information about the economic loss caused by the inconsistency of the process with the target value. Overcoming these drawbacks, process capability indexes reflecting various types of loss functions such as Cpm, C┼pm and Cpl have been developed. However, all of these previous studies have applied the limit to the consumer specification, which is based on the traditional and passive quality perception that the quality characteristic should exist within the limits of the consumer specification. In this study, we will develop ‘Customer Satisfaction Quality Indicator (CSQI)’ which is a quantitative indicator that can be fully evaluated when the manufacturer’s specification limit, which is an aggressive quality strategy, is applied. This is expected to be useful decision information for both producers and consumers.

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

VOCs have been used as the most definitive resource to reflect customer feedback when developing products and services. However, due to the development of the Internet and the emergence of SNS, VOC is no longer the only channel that represents customer opinions. There are also a number of studies showing that many customers express complaints through channels other than VOCs. In this paper, we analyze the difference between the official VOC data and the data collected through the external channel, and suggest ways to reflect the various opinions of customers. To do this, this study uses keyword analysis that can identify differences according to frequency through social network, modular analysis to distinguish topics according to centrality and similarity, and emotional analysis to confirm word polarity (positive and negative). The results of this study show that the opinions of the customers were different depending on channels such as VOCs and external channels. Therefore, the collected data through VOC as well as external channels should be used in order to reflect the opinions of customers. In particular, this paper confirms that the results of one channel may vary depending on the channel characteristics even for the same channel. This confirms that collecting voc only on certain channels may differ from what real customers require. Therefore, data collected through VOCs as well as external channels must be used to reflect various customer feedback.

Since social media has become an essential tool in the contemporary hotel industry, companies are now building social media communities to engage customers online (Leung & Bai, 2013) and to maintain satisfaction, trust, commitment, loyalty, and brand relationship quality (Harrigan, Evers, Miles, & Daly, 2017). Despite global hotel companies’ increasing adoption of social media platforms to promote customer engagement, research in this area is still sparse (Harrigan et al., 2017; So, King, & Sparks, 2014). To fill this gap, the authors developed a theoretical model incorporating two antecedents (hotel brand experience and customer involvement to social media) and a consequence (brand relationship quality) of customer engagement (CE) in the context of hotel brand communities embedded in social media. Additionally, the authors included hotel brand reputation (HBR) in the model as another predictor of brand relationship quality (BRQ). This study obtained data from a panel survey consisting of the responses of hotel customers who had stayed at one of ten famous hotel brands in the U.S. within the past 12 months and were simultaneously followers of the hotel brand’s page on Facebook. The findings reveal that both antecedents (ISM and HBX) positively and significantly influence CE and that hotel brand experience (HBX) has a stronger impact on CE than ISM. The findings also demonstrate that CE has the strongest, positive effect on BRQ, followed by HBX and HBR. Furthermore, the findings indicate that the relationship between HBX and BRQ is partially and significantly mediated by CE. This research provides theoretical and practical contributions to the field. First, unlike previous studies, the current study utilized the concept of CE with hotel brand communities embedded in social media as a mediator between HBX and BRQ and found partial and significant mediation effects. Second, the study identified two new and crucial antecedents of CE with brand communities embedded in social media—customer brand experience and customer social media involvement. Third, this study found brand relationship quality as one of the primary outcomes of customer engagement with hotel brand communities in social media. Lastly, the findings confirm that social media-based brand communities (i.e., Facebook) are one tool companies can use to build long-lasting customer-brand relationships.

The restaurant industry is more engaged in innovation now. Many entrepreneurs realized that the restaurant sector faces major challenging market environments: changing needs of customers, high competition, low barriers to entry, high labor costs, and innovation technology. The market orientation drives business learning about customers. Engaged customers can assist firms to improve performance by getting involved with the firm’s product innovation. Innovation could help restaurants to improve the products and service quality, cut costs, increase sales and profits; it is the basic condition for the survival of restaurant entrepreneurs. However, studies about how the innovation affects restaurant performance were still limited to describe the overview of products innovation process (Ivkov et al., 2016). Resource-based theory takes the internal resources and capabilities of a firm as valuable sources of competitive advantage. How to combine internal resources and quickly respond to market needs to create performance of innovation entrepreneurship that still unclear and worth exploring in depth discussion. Based on the above, This study personal interview with twelve restaurant entrepreneur, government experts and scholars reveal how absorptive capacity could strengthen the link between positional advantage and innovation for entrepreneurship restaurants with the influence of customer engagement. The positional advantages can make enterprise differentiate with their competitors, that including entrepreneurial orientation, human capital and market orientation (Jogaratnam,2017). The experts believe that innovation entrepreneurs need to adopt an open mind, seek new opportunities in the catering market, acquire or develop new technologies and launching new products / services in the market, using high returns and high risk strategies in search of success in market. Training and educating team members are effective way to improve their innovation entrepreneurship.

Thanks to their competitive price, store brands have important opportunities in emerging countries where customers have greater experience with modern retail products. However, less research has been devoted to the effect of store brand price while it is well known that price image is a critical factor that drives purchase behavior. The aim of this research is to understand how store brand price image factors (relative price, perceived benefit and perceived value) and perceived risk dimensions (functional and financial) affect attitude toward store brands in Colombia. Store brand relative price, store brand perceived benefit and store brand perceived value affect significantly attitude toward store brands in the Colombian context. However, neither store brand perceived functional risk, not store brand perceived financial risk affect attitude toward store brands. These results highlight the specificity of Colombia among emerging countries and have both theoretical and managerial implications.

Offering an apology is one of the common service failure recovery strategies. Previous studies focused on examining the effectiveness of apology from the customer perspective. It is not clear whether and how customers perceive firm remorse after an apology influence their blame attribution and coping behaviors. Integrating a cognitive-emotive model and an empathy model, this research proposes and empirically tests a remorse-empathy-coping model to explain how customers respond to apology after mobile application service failures occur. Specifically, this research examines how perceived firm remorse influences blame attribution and emotional empathy, which subsequently affects coping behaviors (revenge and avoidance) in the mobile app service recovery context. The moderating role of technology anxiety in the proposed model is also identified. Four hundred and fifty-two mobile application service users were recruited for a survey study and the Structural Equation Modeling was used in order to test the research hypotheses. Our findings show that perceived firm remorse negatively influences blame attribution but positively influences empathy. Empathy negatively affects revenge and avoidance behaviors. In addition, technology anxiety moderates the effect of perceived firm remorse on blame attribution. The negative effect of perceived firm remorse on blame attribution becomes weaker when technology anxiety increases.

In the era of digital retailing, consumer-empowering technologies greatly facilitate the dissemination of complaint messages. Consumer audiences, who view consumer complaints and the subsequent responses made by retailers, consider these messages as critical information sources for decision-making (Weitzl & Hutzinger, 2017). We argue that retailers can use two types of response strategies (warmth- vs. competence-related response) to regulate the information distributed online, and that these strategies may influence consumer audiences’ perceptions and subsequent attitudes and behaviors differently based on their different levels of power (Rucker, Galinsky, & Dubois, 2012). Two experimental studies using a 2 (retailer response: warmth vs. competence) X 2 (audience power: low vs. high) between-subjects design were conducted. Study 1 (N = 240) revealed an interactive effect of power and retailer response on perceived diagnosticity and perceived fairness; and Study 2 (N = 233) showed that the significant moderated mediation for audiences’ perceptions on the relationship between retailer response X audience power and outcome variables. Theoretically, this study enriches the consumer complaint management literature from the perspective of consumer audience. It also sheds light on the power theory by validating its notion in the context of service failure and recovery. Practically, results demonstrate how retailers can effectively respond to negative consumer reviews to maintain customer relationship management with consumer audiences in digital age.

Online reviews enable brands to promote their products by means of word-of-mouth communication. In an e-commerce environment, user-generated customer feedback, as a form of electronic word-of-mouth (eWOM), is a crucial source of information in the prepurchase stage as many customers base their purchase decision on feedback from other customers. eWOM is perceived as a reliable source of information and has become especially important in an online environment (Chevalier & Mayzlin, 2006; Li & Zhan, 2011). Existing research has shown that customer feedback positively influences sales (Chevalier & Mayzlin, 2006; Forman, Ghose, & Wiesenfeld, 2008; Ha, Bae, & Son, 2015). Yet, only very limited research on how to communicate customer feedback to maximize a company’s top-line growth has been conducted (Packard & Berger, 2017). In this study, we aim to fill this gap by investigating how numerical customer feedback metrics should be communicated to attract new customers. Using an experiment, we empirically investigate which of the two widely established numerical customer feedback metrics, a customer recommendation rate or a customer satisfaction rate, is better suited to attract new customers and hence stimulate company growth. The impact of the stimulus on the purchase process is measured by means of three different dependent variables to imitate the hierarchy of a purchase decision: consumers’ interest towards the ad, their attitude towards the product shown in the ad as well as their purchase intention. Furthermore, we include several moderating factors, which have proven to be relevant when looking at online reviews, namely product type as well as consumers’ motivation and ability to process persuasive communication (Gupta & Harris, 2010; Klein, 1998; Petty & Cacioppo, 1986).

Virtual reality is the extension of every major technology we already use today (Manjoo, 2014). Barnes, Mattsson, and Hartley (2015) argue that VR is a significant new environment for experiential customer service interactions as well as a recreational activity. It is capable of blurring the boundaries between the consumer’s virtual and physical environment (Schlosser, Mick, & Deighton, 2003). In other words, in our fitness context where people enter a VR while performing a core body workout, VR is capable of blurring the boundaries between physical servicescape and virtual service environment created. In our study we answer the question which reality is predominantly perceived by the customers and which implications that has for service providers. Previous scholars focused on the evaluation of customer’s presence and perception of the physical servicescape (Baker, Levy, & Grewal, 1992; Bitner, 1992; Wakefield & Blodgett, 1999) and demonstrated the impact of cues on post-consumption constructs like emotion, customer satisfaction or service quality (Hooper, Coughlan, & R. Mullen, 2013; Reimer & Kuehn, 2005; Wall & Berry, 2007). We extend that knowledge by analysing the potential of simultaneous presence in both the physical and virtual environments. Psychological immersion into the virtual world, or in other words, escape from the servicescape into the virtual environment will both be dominant over the physical servicescape and generate additional value to the users (Holbrook, 1994; Innocenti, 2017; Yee, 2006). To address the research question, we used sports equipment which allows the survey participant to virtually fly through the Rocky Mountains while performing a workout (ICAROS). The data was generated using a questionnaire which was answered after the workout. The data shows a direct positive relationship between telepresence and escapism, supporting (a) the theory that people predominantly perceive the VR as their actual reality during the service consumption (i.e. workout) and (b) that escaping the servicescape supports participants overall desire to escape from reality, which in turn has a positive impact on participants’ functional and emotional evaluation of the service. These results contribute to a rising research interest in the use of VR in a service environment and offers great potential to practitioners on how an application of VR technology may enhance service experience and subsequently increase customer satisfaction by changing the servicescape at low cost.

In service encounter, value creation comes not only from customer-to- service provider interaction but also from customer-to-customer interaction (CCI). A number of studies have demonstrated that the CCI plays an important role in perceived service quality, value creation, and customer satisfaction. Although prior researcher have explored the effect of CCI, they have focused more on traditional service encounter which service employee is present than on technology-based self-service (TBSS) encounter without employee presence. TBSS is an activity or benefit based on hard technologies that service providers offer so that customers can perform the service, or parts of the service by themselves. Focal customers can be influenced directly or indirectly by other customers in service encounter. To examine the effect of ICCI on service quality in TBSS, we conducted two studies. Study 1 focus on the impact of ICCI on service quality and the mediation of service experience. Study 2 explore whether the service failure moderates the relationship between ICCI and service experience. In experiment 1, a single factor (other customers: presence VS. absence) experiment was conducted with two different level of ICCI. Results show that compared with other customer absences when other customer presences focal customer perceived service quality is lower. That is, ICCI has a significant main effect on service quality. In addition, Experiment 1 provided evidence that a partial mediating factor underlying the relationship between ICCI and service quality was customers’s emotion. In experiment 2, A 2 (other customers: presence VS. absence) × 2 (service failure: yes VS. no) between subject design was conducted. An ANOVA on negative emotion yielded a significant ICCI × service failure interaction. The participants in the other customer presence condition experienced service was more discomfortable when the service was failed than when the service was succeeded. However, this effect was strengthened for the other customer absence condition. With advances in information technology, there has been a proliferation of self-service technologies across the services sector in the past decade. The quality and experience of technology-based self-service are very much worth the attention of service providers. Our study reveals the effect of ICCI on service quality and the mechanism by the mediation of negavtive emotion and the boundary condition of the link between ICCI and negative emotion. These results suggest that service providers should avoid ICCI, such as providing closed ATM, kiosk, and so on. In addition, the firms should try their best to guide customer to ensure the production and delivery of self-service to reduce service failures.

With the development of e-commerce, firms have now a greater interest than before in investing in intangible assets, especially their e-reputation. The literature review shows that studies in the field of e-reputation are still limited. Furthermore, existing studies (e.g. Walsh et al., 2009) tend to focus on antecedents and consequences of reputation that are associated with the offline context, but do not analyze variables related to e-consumer behavior. The objectives of this paper are hence twofold: (1) examining the dimensions of the customer-based online reputation; (2) introducing a causal model that associates online reputation with some key antecedents and consequences. Our results show that a high level of trust positively impacts the online reputation. The same is true for heritage, but with less impact, maybe because the online commerce is relatively new, and e-commerce websites do not have a heritage yet compared to well-established brick and mortar companies. In terms of consequences, a favorable reputation increases the customer commitment toward the website, meaning that online customers will have a higher desire to maintain this valued relationship. In addition, the positive influence on WOM is very important especially in our digital era where brand choices and personal influences are increasingly taking place online. As for the measure of e-reputation, our results confirm that it can be assessed through 8 specific factors: Customer orientation, Reliable Delivery, Innovativity and Singularity, High Standard Offerings, Price, Social and Environmental Responsibility, Good employer, and Financially Strong Company. From an operational point of view, the customer-based e-reputation scale could be used repeatedly as a barometer enabling to periodically asses the e-reputation of diverse online companies. Our results also point out some potential managerial implications as far as improving customer-based online reputation is concerned. From the perspective of antecedents, increasing trust should be the choice in order to improve online reputation. With regards to the consequences, online reputation is a significant indicator of customer commitment to the website and spreading a positive word-of-mouth. Hence, and in order to have a positive e-WOM, managers should focus on enhancing their online reputation.

This is a cross-culture study looking into how organization’s customer orientation and empowerment influence hotel employees’ three types of OCBs (OCB-O, OCB-I and OCB-C). Using data collected from US and Australia employees, the study found that customer orientation was a significant predictor of employees’ three types of OCBs, while empowerment was only a significant predictor for employees’ OCB-C. Culture was found to moderate the proposed relationships, with stronger relationships observed in US than in Australia.

An increasing number of Internet users use hotel booking websites and online travel agencies to arrange trips and search for information related to their travels. This study investigates the impact of customer engagement on user perceptions of the quality and value of an online hotel-booking website, as well as whether such perceptions further influence user trust in online websites (eTrust) and result in behavioral intention of eLoyalty. The empirical results of structural equation modeling analysis of 400 questionnaire results collected in Taiwan reveal that customer engagement has a positive impact on perceived website quality (i.e., usability, ease of use, entertainment, and complementarity), which in turn influences perceived value. The results do not show a direct impact from customer engagement on perceived value. Finally, the results verify that eTrust mediates the relationship between consumers’ perceived website quality and behavioral intention of eLoyalty toward an online hotel-booking website; eTrust also mediates the relationship between consumers’ perceived value and behavioral intention of eLoyalty toward an online hotel-booking website. The findings provide both academic researchers and practitioners with a better understanding of customer engagement and facilitate development of more effective customer engagement strategies for online booking platforms.

Inconsistent findings about role stress and performance motivates this study. Data from 240 customer service representatives (CSRs) and 27 supervisors showed that role conflicts (involving supervisors and consumers) negatively relate to performance, while CSRs’ adaptive behavior mediates the relationship. CSRs’ feedback seeking moderates effects of role conflicts on adaptive behaviors.

Introduction This paper’s goal is to assess the effects of customer participation behavior on perceived e-service quality and satisfaction in Greek e-shops. The author builds on and expands previous efforts by investigating customer participation using a multi-dimensional construct developed by Yi and Gong (2013) with the goal of dwelling deeper in the effects of individual dimensions of customer participation (i.e. information seeking, information sharing and responsible behavior) on consumers’ perceptions. The findings show that one of the three dimensions of customer participation behavior, namely responsible behavior, positively affects both perceived service quality as well as customer satisfaction, while information seeking affects only e-service quality and information sharing does not affect any of the two dependent variables. Theoretical development The author, in agreement with the service-dominant view proposed by Vargo and Lusch (2004; 2008), emphasizes the notion that the customers of a provided service are not just simple recipients of a final product, but also co-creators in its production process. Research on customer participation, has revealed its positive influence on perceived quality (Cermak et al., 1994) and satisfaction (Yang et al., 2017), while in some cases studies pointed out when this relationship does not hold, as well as investigate moderators affecting it (Yim et at., 2012). There have been studies that support the positive effect that aspects of customer participation have on customer satisfaction (Dong et al., 2015; Yim et al., 2012; Chan et al., 2010; Kellogg et al., 1997) and perceived service quality (Dong et al., 2015). At the same time, there have been few studies probing into the relationship between customer participation behavior and perceived service quality and satisfaction in the context of the production and distribution of services from self-service technologies, where a high level of customer/user activity and low provider activity is required (Wünderlich et al., 2013), which stresses the importance of the customers’ role in attaining value co-creation. According to Yi and Gong (2013) customer value co-creation behavior comprises two dimensions; customer participation behavior and customer citizenship behavior. This study focuses on customer behavior that is necessary for value co-creation, namely on customer participation behavior, since it is this that is usually manifest in the context of the interaction of customers with an e-shop. In accordance with the terminology utilized by Kelley et al. (1990), this study focuses on customer technical quality- as expressed by information seeking, information sharing and responsible behavior, according to Yi and Gong (2013)- since interaction with an e-shop is usually standardised and does not facilitate the development of interpersonal relationships between customers and employees. Research design To check the hypotheses formulated in this study, the services offered by e-shops in Greece were examined and assessed. What drew attention on the e-commerce and e-shopping sector, was the fact that through the long lasting economic crisis in Greece, it was one of the few that managed to flourish. A survey was carried out using a structured questionnaire for a sample of 335 adults, customers of 125 Greek e-shops. Customer participation behavior (composed of three dimensions, namely information seeking, information sharing and responsible behavior) was measured using Yi and Gong’s (2013) multidimensional and hierarchical scale that consists of 11 items, rated on a seven-point Likert format. E-service quality was measured through the use of a one-item scale developed expressly for this purpose by Lee and Lin (2005), who also used a one-item scale to measure customer satisfaction. Result and conclusion The results obtained from the analysis, supported the propositions that customer information seeking and customer responsible behavior enhance perceived service quality, while at the same time customer responsible behavior increases customer satisfaction. Claims that customer information seeking, or customer information sharing enhance customer satisfaction, could not find any support, as did the proposition that customer information sharing enhances perceived service quality. These results provide useful insight when it comes to designing an on-line store in a way that it would enhance the customers’ perceptions on the attained service quality, as well as their perceptions on their satisfaction. In order to succeed, enterprises should develop organisational socialisation (Kelley et al., 1990; Kelley et al., 1992) in such an extent, that it would establish a climate of trust that will lead customers to assume a responsible behavior towards the e-shop.

Researchers have yet to investigate whether it is beneficial for exporters to engage in greater levels of product adaptation in their export operations, or whether there is some limit to the amount of adaptation exporters should engage in. We posit that customer value creation, a central marketing concept and a mechanism to achieving market and financial goals in business to business markets, is a core outcome of export product adaptation activities. In order to explore the routes by which adaptation may shape export customer value creation, we adopt a multi-faceted conceptualization of firm-level product adaptation, comprising export product adaptation (i) quantity, (ii) intensity and (iii) novelty. Drawing on survey data from 249 Finnish exporters involved in business-to-business activities, we find evidence to support the claim that the impact of export product adaptation on export customer value creation is contingent on various factors, and we identify instances where greater adaptation is beneficial for export customer value creation, and instances where greater export product adaptation is potentially harmful for export customer value creation.

This paper’s aim is to provide an insight into when and for what type of innovation are different types of customers most effective participants in the NPD process (Gemser & Perks 2015). Most of prior research has not considered type of innovation or only focused on one stage of NPD process, although both innovation type and each NPD process are critical factors to the NPD performance in the customer co-development context (Chatterji & Fabrizio 2014). Even though some research has examined all stages of NPD process, they also did not specify users or innovation types to compare them. Thus, we will examine the effect of customer participation on NPD performance considering both innovation and user types in terms of each NPD process. The specific research questions are 1) In the NPD process, will the impact of customer participation on NPD performance differ by user-type (lead users vs. ordinary users)? And the NPD stage?, 2) If so, when we consider both user-type and NPD stage, will the impact of customer participation on NPD performance differ depending on the type of innovation (Incremental vs. radical)? The hypotheses are developed as a basis for the subsequent research. This research has several theoretical contributions. First, we discover more appropriate user type in each NPD stage in the customer participation process. Second, we also find more appropriate user characteristics depending on the type of innovation. Third, if lead users are involved rather than ordinary users, customer participation in the development stage can generate positive impact on NPD performance, which is the opposite result compared to previous research (e.g., Chang & Taylor 2016). Finally, we show practical implications and limitations.