Today's environment of enterprise is changing. They have to face customer' demands with the right product, the right service and supply them at the right time. And also cut down logistics and inventory cost and bring up the profit as much as they can. This means the change of putting enterprise first in importance to putting customer first importance. therefore to correspond to customer's demand, shorting lead time is becoming a essential condition. The answer to this changes of environment is supply chain management. In the Supply chain, The ATP function doesn't only give customers to conformation of delivery. It can be used by the core function with ATP rule that can reconcile supplies and demands on the supply chain. Therefore We can be acquire the conformation about on the due date of supplier by using the ATP function of management about real and concurrent access on the supply chain, also decide the affect about product availability due to forecasting or customer's orders through the ATP. In this paper, It consolidates the necessity on a CTP and analyzes data which is concerned of ATP. Under the these environments, defines the ATP rule that can improve the customer value and data flow related the LTV(Life Time Value) and builds on a algorithm.

The purpose of this study is to investigate whether a group of predictor variables which constitute four determinants of dining satisfaction do exert a significant influence on messures of dining satisfaction in family restaurant. Canonical correlation analysis is used to achieve the purpose of this study. This technique enables the researcher to test for the effects of a set of predictor variables upon a multidimensional measure of dining satisfaction in family restaurant. Results suggest that multiple determinants are important in determining dining satisfaction in family restaurant. No one determinant can fully explain its complexities. The four determinants also appear to vary in terms of importance. Individual variables within four determinants also appear to vary in terms of importance. Finally, the results of the study provide some insight into the types of marketing strategies that can be successfully used by operators who manage family restaurants.

Today's environment of enterprise is changing. They have to face customer' demands with the right product, the right service and supply them at the right time. And also cut down logistics and inventory cost and bring up the profit as much as they can. This means the change of putting enterprise first in importance to putting customer first importance. therefore to correspond to customer's demand, shorting lead time is becoming a essential condition. The answer to this changes of environment is supply chain management. In this paper, It consolidates the necessity on a LTV(Life Time Value) and analyzes data which is concerned of Customer Value. Under the these environments, defines the LTV(Life Time Value) rule that can improve the customer value.

본 연구는 안정을 구매한 사합들 중 2 회 이상 구매 경험이 있는 187명올 대상으로 설문조사 하였으며 구매 안경원의 만족정도 재구매의도， 이용형태 등을 분석하여 안 경원의 경영자의 고객만족경영에 도움이 되는데 연구의 목적이 았다. 연구의 결과는 다음과 같다. 1. 대부분의 구매 고객은 안경원의 서비스에 대하여 만쪽하였으나 다수의 고객은 검안의 정확성에는 만족하지 않았다. 2 구매고객의 대다수가 재구매의도률 밝히고 있으나 구전에 의한 홍보효과는 많지 않은 것으로 나타났다. 3. 조사대상고객 중 67명이 이용 안경원올 변경한 경험이 있으며 이을이 말하는 변 경이유는 불친절한 안경사 9명 03.0%) ， 불친절한 서비스 13 명 08.8%) ， 불편한 안경 23 명 (33.3%) ， 불편한 접근성 19명 (27.5%) ， 기타 (7.2%) 로 나타났다. 또한 그들이 디-사 톨아옹 이유로는 변안한 분위기 6 명 (8.8%) ， 편리한 접끈성 21 명 (30.9%) ， 편안한 안경 15 명 (22.1%)， 친절한 안경사 19명 (27.9%) ， 쾌적한 시설꽁간 2 명 (2.9%) ， 우수한 검안시 설 2 명 (2.9%), 기 타 3 명 (4.4%)으로 나타났다. 본 연구의 결과 안경원의 구매고객의 인구통계학적 분석이 안경왼의 경영전략에 도웅이 될 수 있올 것으로 보이며 구매고객의 검안에 대한 신뢰성 부족올 안경원 경 영자가 극복하기 위해서는 종사 안경사의 지속적이고 다양한 검안 교육올 통하여 안 경사의 검안능력을 향상시켜야 할 것이다. 또한 안경사의 검안 능력올 고객들에게 인 식시키기 위한 홍보 프로그램의 개발이 필요하다. 재구매의도를 밝힌 고객들일지라도 주위의 사람들에게 적극적인 구전에 의한 광고 를 하지 않는다는 점을 인식하여 만족 고객이 고객 유인으호 이어지도록 하눈 촉진 프로그랩을 개발할 필요성이 였다. 더불어 변경고객의 변경이유 중 불편한 접끈성과 불편한 안경에 주목하여 안경사의 휘탱 교육 및 사후 AlS 프로그랭의 개발도 필요 하다. 또한 안경사에 대한 친절교육으로 고객을 만족시키려는 노력이 필요하다.

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

Since 1990's, the Information Technology(IT) of combination between PC and Internet has progressed rapidly. As a fast development of Information Communication Technology and spreading of network, the previous economic state, the method of dealing, transaction object and a scope of transaction is changing. Like this, as raising of IT, the existing off-line commercial transaction is moving to electronic commercial one which based on the web. These days, a electronic distribution system of enterprise and the electronic commercial transaction between small company and customer is being operated, but there is no full developed proper system between small retailor and mid distribution center. So on this paper, the system which manage a simple marketing as well as Inventory Management & customer management will be presented.

안경원의 경쟁이 섬화되는 상황에서 안경원의 고객들을 만족시켜 재구매률 유도하 는 방어적인 마케탱전략이 요구되어왔다. 안경원에서 2회 이상 안경을 구매한 경험올 지닌 안경원의 고객 187명을 대상으로 방문 안경원의 고객만족， 재구매의도 그리고 전환장벽 둥에 대하여 설문지 조사법을 실시하였다. 고객만족을 인적서버스만족과 시 설서비스만족으로 구분하였고 고객을 전환장벽의 높고 낮음에 따라 고객을 분류하여 집단 간에 인적서버스만족과 시설서버스만족이 재구매의도에 마치는 영향이 차이가 있는지를 검정하였다.

This study is based on Parasuraman, Zeithaml 8l Berry［19］`s SERVQUAL measure that develop for estimation of service quality, so this study proposes the present condition of customer service and improvement method on internet search engine. This study also develops a questionnaire for analyzing customer satisfaction considering the present condition of internet service. We're going to analyze the customer service quality that classified by search engines, service quality with university students who use usually internet.

General definition of data mining is the knowledge discovery or is to extract hidden necessary information from large databases. Its technique can be applied into decision making, prediction, and information analysis through analyzing of relationship and pattern among data. One of the most important work is to find association rules in data mining. The objective of this paper is to find customer's trend using association rule from analysis of database and the result can be used as fundamental data for CRM(Customer Relationship Management). This paper uses Apriori algorithm and FoodMart data in order to find association rules.

고객의 요구는 더욱더 개성화, 다양화되고 있고, 글로벌 시장은 다양한 가치관, 문화, 전통을 바탕으로 지역적인 개성을 추구한다. 전 세계에 그물처럼 엮어진 인터넷망은 시간과 거리의 제약을 완전히 없앴다. 기업은 국가와 대륙을 초월한 세계 무대에서 치열한 경쟁을 전개하고 있다. 이러한 상황에서 고객의 요구를 파악하여 이에 부합되는 제품의 생산 및 판매가 기업 경영에 있어서 주요 이슈로 등장하고 있으며, 이러한 추세는 제품 개발 기술의 보편화로 고객에 대한 서비스의 차별화로 집중되고 있다. 이런 수요를 충족시키기 해서는 CRM(Customer Relationship Management) 개념이 도입되어야 하고, 제조공정을 개선하며 경쟁력을 강화하기 위해서는 모든 기업이 고객의 가치를 최대화 할 수 있는 동기화 생산이 필수적이라고 하겠다. 본 연구에서는 CRM의 고객정보분류 방법 중 하나인 FART(F;Frequency, R;Recency, A;Amount, T;Type of merchandise/service)를 이용하여 주요고객을 분류하고, 이 정보를 Drum-Buffer-Rope 스케줄링 방법에 반영하여 기업의 생산능력과 우수고객 주문을 고려한 일정계획 방법을 제시한다. 이 결과로 우수고객에 대한 서비스 수준을 향상시키고 궁극적으로는 기업의 이윤을 최대화하는데 기여하고자 한다.

공급망상에서 ATP는 단순히 고객에게 납기를 확약해 주는 고객 서비스 기능이 아니다. 이것은 공급 망상에서 ATP Rule을 기반으로 하여 수요와 공급 일치에 도달하기 위한 핵심 기능이다 따라서 SCM Solution을 이용하여 공급 체인 전반에 걸쳐 제품 가용성에 대한 즉시 및 동시 엑세스를 관리하여 기업의 납기 일의 정확도에 대한 최고의 확신을 가져올 수 있으며, SCM Solution을 통해 주문이나 예측 수주로 인하여 새로운 수요가 제품 가용성에 미칠 영향을 결정할 수 있다. 본 논문에서는 공급체인 전체의 통합관리 솔루션을 통하여 SCM에 대한 필요성을 정리하고 ATP관련 데이터를 분석을 수행한다. 이 것을 바탕으로 고객관계 관리( Customer Relationship Management)와 연계하여 세부데이터의 흐름 및 고객 가치를 향상 할 수 있는 ATP Rule을 정의한 후, 본 논문에서는 공급망상에 ATP Rule을 적용하여 ATP관련 데이터를 유연성 있게 취합할 수 있는 방안과 분류체계를 제시한 다단계 ATP모형을 제시 한다.

Producing what customers need with near mass production efficiency, or mass customization, has been a major trend in industry. Effective definition of customer requirements is a pre-requisite for realizing mass customization. The new method, called "Design by Customers", is proposed. The proposed method is an approach for companies to communicate to customers about what the company can offer, to find out customer needs, to assist customers in making choices and to negotiate for agreements. In this paper, the design and manufacturing capabilities in making company are represented in a Product Family Architecture. Adaptive Conjoint Analysis is then applied help customers assert their needs, defined variations from base product, visualize their options and assess alternatives. A power supplier of a electronic appliance is shown as an example to demonstrated the suggested method.ed method.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.