This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

Modern management considers customer satisfaction as a baseline standard of performance and a possible standard of excellence for any business organization including the college. Quality function deployment(QFD) is a structured approach to seek out voice of customers, understanding their needs, and ensure that their needs are met. The strategy value proposed by Chien et al. combines importance, satisfaction, performance, and ability to enhance decision making effectiveness. But in their model, the correlation among the strategic alternatives isn't considered the decision chain and is therefore eliminated. This paper proposes how to calculate the new weight of columns to consider various strength levels of correlations matrix, representing the correlation among the strategic alternatives, using normalization procedure. The aim of this paper is to present and original customer satisfaction survey conducted in the college. Thus, this paper presents an original customer satisfaction survey in the college and provides to demonstrate the practical usage of the design model to compare this model with Chien's model.

  Internet shopping mall has become a huge distribution channel with dramatic growth in recent years. The number of consumers has exponentially increased as the scale of shopping mall has been large so that shopping malls with thousands or millions of con

Today the usage of DB already becomes an important issue for many companies' survival. Especially, the companies which have adopted CRM could not gain the return to be expected because of the lack of understanding about the relationship with customers. Professor Schmitt introduced 'the complete CEM(Customer Experience Management) model', but no specific methodology for analysis was introduced. Therefore, in this study we use HOQ, GA, and ANP to build 'the complete CEM model' and present the integrated CEM model based on the integrated analytic process to help the company's decision about the stage to be begun first out of 5 stages of CEM and the priorities of investment in customer experiences.

This paper is to introduce guidelines for integrated systems auditing. International standards such as ISO 19011, ISO 9001 and ISO 14001 are considered. This study is to discuss guidelines for quality and environmental management systems auditing and requirement with guidance for use.

  The potential needs as well as visible needs of customer should be considered in order to research and analyze of the customer data. The methods to analyze customer data is classified into customer segmentation, clustering analysis model, forecasting cu

기업은 고객이 원하는 시기에 원하는 제품을 구매할 수 있도록 항상 준비가 되어 있어야 한다. 고객의 수요를 만족시키기 위하여 기업은 다양한 수요예측방법을 통하여 적절한 재고 수준과 수요예측을 하고 있다. 제조 기업의 경우에는 다른 산업에 비하여 정확한 수요예측과 낮은 재고 수준의 유지가 비용과 직접적인 연관이 있기 때문에 제조 기업은 경제적인 주문량 결정(Economic Order Quantity: EOQ)이 매우 중요한 문제이다. 주문량을 결정하는 방법에는 여러 가지가 있지만, 본 논문에서는 고객 지연을 방지하기 위하여 경제적 주문량 결정에 고객 지연과 관련된 비용을 포함시키는 것은 물론 고객 지연이라는 상황을 방지하는 노력의 한 방법으로 가격 할인(discount system)을 이용하고자 한다. 가격 할인을 이용하여 고객으로 하여금 빠른 주문을 유도하고 그로 인하여 고객 지연 상황의 발생을 줄여보려고 한다.

In recent years, advancement of science technology and ubiquitous use of networking have led to a great increase of the need for high speed wireless internet. This has encouraged the existing Wireless Local Area Network(WLAN) system to build a new territory in the information and communication market. It provides with reasonable price and convenience, however, its connectivity, transmission speed and mobility do not meed consumers' expectations. In this paper, the standards for grading quality according to the purposes of the WLAN service, applying the concept of composition cause of the service quality that has already been agreed upon, will be reconstructed. Also, this study will try to measure the achievements of the actual WLAN service quality by utilizing the realized measurement standards.

최근 몇 년간 인터넷 쇼핑몰은 급격한 성장세를 보이며 안정적 유통채널로 자리잡게 되었다. 인터넷 쇼핑몰의 규모가 커지면서 고객의 수는 기하급수적으로 증가하게 되었고 수천 또는 수만의 고객을 보유하는 것이 일반적인 현상이 되었다. 그러나, 인터넷 쇼핑몰의 효율적인 운영과 수익성 확보를 위해서는 현재 고객의 구성이 적절한지 전략적 측면에서 접근하여 평가하는 것이 요구된다. 즉, 기업이 현재 수행하고 있는 고객 전략이 적절한지 혹은 부적절한지에 관한 평가는 매우 중요하다고 할 수 있다. 이러한 사업적 중요성에도 불구하고 인터넷 쇼핑몰에 있어서 고객 구성 평가가 제대로 이루어지지 않고 있으며, 관련 연구도 미흡한 실정이다. 본 연구는 인터넷 쇼핑몰의 고객 구성이 적절한지 평가하도록 지원하는 고객구성평가 프레임웍을 제안한다. 제안하는 고객구성평가 프레임웍은 데이터베이스에 있는 주문 데이터와 고객 데이터 등을 기반으로 분석용 데이터를 구성한 후, 고객유지성, 고객수익성, 고객확보성, 고객전환성의 4가지 요인을 설정하고, 이하 22개의 측정 지표들을 도출함으로써, 이들을 종합한 고객구성평가 스코어카드를 구성하였다. 본 연구는 제안한 프레임웍을 국내 대표적인 커뮤니티 기반쇼핑몰에 적용하였으며, 평가 결과는 해당 쇼핑몰의 효율적인 운영을 위한 중요한 전략정보로 활용될 것으로 기대된다.

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

Customer sensibility based recommendation agent system was developed to tailor to the customer the suggestion of goods and the description of store catalog in on-line shopping mall. The recommendation agent system composed of five modules and seven servic

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

This paper dealt with a kind of heterogeneous vehicle routing problem with known demand and time deadline of customers. The customers are supposed to have one of tight deadline and loose deadline. The demand of customers with tight deadline must be fulfil

Today, it can not be denied that customer's satisfaction is one of the most important key factors for business success. This paper studies relationships between customer's satisfaction and intention in multiplex, where customer satisfaction means several

It is highly recommended that companies should consider the organic complexes between variables and which new variable should be introduced. In addition, companies should determine to which extend they should respond to the diversification and complexity of consumers. In this regard, CLV (Customer Lifetime Vale) will be the main subject to be considered by companies in the future.