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.

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.

목적 – 본 연구의 목 적은 온 라인 서비스에서 고객 경험과 고객 밀착성 간의 관계에 대한 고객 신뢰와 개입의 매개 역할을 평가하는 것이다. 방법 – 본 연구의 목적을 달성하기 위해 온라인 쇼핑, 온라인 여행, 온라인 배달, 온라인 뱅킹, 온라인 항공권 예약, 온라인 호텔 예약 등 온라인 서비스를 이용하는 273 명의 사용자를 대상으로 설문 조사를 실시했다. 결과 – 온라인 환경에서 고객 신뢰와 개입이 고객 경험과 밀착성 간의 관계에서 매개 역할을 한다. 직접적인 영향과 관련해 고객 경험은 고객 신뢰에 긍정적인 영향을 미친다. 고객 경험과 신뢰는 고객 개입에 긍정적인 영향을 미친다. 고객 개입은 고객 밀착성에 긍정적인 영향을 미친다. 시사점 – 본 연구는 고객 경험, 신뢰, 개입 및 밀착성을 하나의 연구 모형에 통합하여 연구를 했다. 온라인 서비스 분야 고객 경험과 밀착성 간의 관계에서 고객 신뢰와 개입의 매개 역할을 강조했다. 경영자는 온라인 고객 경험 전략을 수립하여 고객의 신뢰와 개입을 강화해야 한다. 이로 인해 온라인 고객 밀착성이 크게 늘어날 것으로 예상된다.