This study examines whether or not the national technical qualification provides value to the examinee despite the environmental change through the KANO's dual questionnaire method for applicants who apply for the national technical qualification. So, We analyze the three functions of qualification and the incentive function, which is the characteristic of customer value, and evaluate what is the shortest part of the value of the qualification that the current customer feels and present the improvement plan. In general, the survey method has structural analysis and probabilistic analysis on the process and the result, but it does not exclude the convenience of the questionnaire itself. This study aims to demonstrate the difference between the results of the survey and the results of general surveys based on the potential weight of the subjects. Eventually, Many examinee speak to the national technical qualification non-value but Why they takes the national technical qualification? How change the Methods or theory of the national Qualification?. We would find to way for an accurate method and direction for the development of national qualification

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid measuring methods for service quality are necessary. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. Kano classified the degree of influence that is the degree of correspondence of the quality attributes of products and services to the subjective satisfaction of customers. As a result, the types of qualities are classified as attractive, must be, one dimensional, and indifference attributes. They have been widely used quality attributes in various industrial fields up to now. However, Kano model has a limit that it ignores the characters of the next frequent numbers even though there are not much gap comparing to the most frequent number in the questionnaire answers. The limit is attributed to the character of Kano model that the most frequent number is accepted as the only quality character. Timko calculated the customer satisfaction coefficient by using Kano’s method and studied the differences in quality character by classifying the quality characteristics in a graphical way through the relationship between the satisfaction and the dissatisfaction coefficient. In this study, we used the quality level determination method of the 7-point Likert scale, which takes the weight into account, to complement the deficiencies of the existing Kano model. We also developed and applied a Potential Satisfaction Level (P) and Potential Customer Demand Improvement (PCDI) Index to present a new approach to the determination of service quality attributes. To measure the level of potential service satisfaction and to understand the degree of improvement, we collected specimens of 51 participants who has been trained in the National Strategy Business Training Program, which has been managed by government agent, and analyzed the results.1)

This research was conducted to examine coffee shop customers’ preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

The purpose of this study was to investigate on the characteristics of the use of a fine dining restaurant using NVivo 11 qualitative analysis. As a result, customers using the fine dining restaurant were aware that the fine dining restaurant was a special and expensive restaurant, serving a variety of food with luxurious food, service and ingredients. The result of motivation for using the fine dining restaurant was food, specialty, atmosphere, luxury, service. Basically, it is natural to visit restaurant to eat, but it is special in using fine dining restaurant, we were able to find that it was to visit, to eat atmosphere and luxurious service and delicious food. The results of using the benefits of using a fine dinning restaurant show that the benefits of food, dining atmosphere, specialty, service, variety, and meals are high, specialty, service, variety of meals, price, delicious, newness, and timely benefits. The result of customers’ use loss when using the fine dining restaurant shows the loss of food, specialty, service, price, atmosphere, variety, and luxurious. In this regard, it is estimated that customers often see losses as a result of lower than expected customers when using fine dinning restaurants. Therefore, it is thought that this research will help the establishment of differentiated marketing information for the restaurant company through continuous research on the fine dining restaurant which is recognized by the users.

This paper is aimed at proposing a new approach to connecting the measurements of customer satisfaction on healthcare services with the prioritized identification of healthcare service processes to be improved. As customers’ requirements for healthcare services have become too diverse and healthcare service systems have been increasingly complex, there has been growing interest in the customer-oriented evaluation of healthcare service quality and the systematic improvement of healthcare service processes. Most of the previous studies on service quality evaluation are based on SERVQUAL model. However, because of the unique characteristics and constraints inherent in healthcare service systems, it has been reported that SERVQUAL would be inadequate to be applied to healthcare service systems. As an alternative, SERVPERF has recently been widely used in the evaluation of healthcare service quality. However, there is a lack of studies on how to use the measurements of healthcare service quality systematically to improve service functions and processes. With this issue in mind, we firstly measured the customer-perceived satisfaction on the healthcare service quality from the six dimensions based on SERVPERF. Then we identified the relationships between the subjective measurements and healthcare service processes through brainstorming and expert interview. By using the relationships, we developed a customer journey map in healthcare services that visually describe the interaction between customers and healthcare service systems. The developed customer journey map would help service designers easily identify a healthcare service process that needs to be improved with priority. It is expected that the design improvement process proposed in this study would be a useful method for enhancing the quality of healthcare services.

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid methods for them are necessary more. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. To measure service quality accurately, this researcher collected and analyzed data by survey for customers who are customers of logistics services, grasped potential satisfaction standard(P) by 5 point Likert scale and one survey for accurate classification of quality attributes through weighted customer satisfaction coefficient changing quality attributes by developing the study on Kano model and Timko's customer satisfaction coefficient, and suggested Potential Customer Satisfaction Improvement index(PCSI) for examining the improvement of customer satisfaction so as to utilize them as an index of differentiated and concrete measurement of service quality.

This study aims to configure what dimensions make up for smart phone after service quality, and how this service quality affects customer satisfaction and customer loyalty. Smart phone market is a market of the device leading the digital convergence as well as positioning itself as one of the national growth driving industry. To survive in this matured market, companies should have to respond actively to radical changes and customers needs in the so-called Smart Revolution environment. Lately, however, the smart phone market is prospected to move from growth phase to mature phase by the scholars. In order to proactively respond to the change in such market condition, companies need to provide absolute advantage in customer loyalty over their competitors by revolutionizing the after-sales service quality. Qualified A/S will lead to service satisfaction and achieve customer loyalty. The empirical analysis results obtained through A/S quality are as follows : First, human quality (attitude, expertise, problem-solvability), environment quality (handling agility, convenience, comfort), service policy quality (quality guarantee, additional service operation) are dimensions that make up for A/S quality. Second, A/S quality dimension showed a significant positive influence on service satisfaction and A/S satisfaction showed a positive influence on customer loyalty as well. Based on this empirical study, we propose some implications for A/S quality improvement. First, human quality dimension has relatively higher influence on A/S satisfaction in case of free A/S, so companies need to solve the product problem completely when consumer’s first visit by continual employee education. Second, in case of paid A/S, the service policy quality-especially A/S Warranty period- has higher influence on A/S satisfaction.

목적: 본 연구를 통해 안경원들이 상생할 수 있는 방안을 제시하고자 한다. 특히 안경원의 물리적 환경(즉, 서비스스케이프)의 점검이라는 근본적인 진단을 통해 소비자 만족도와 충성도를 고취할 수 있는 방안을 확인하고자 하였으며, 고객의 다양성 요구에 대한 대응방안을 모색하고자 한다. 방법: 선행연구를 분석한 후 서비스 스케이프의 5개 요인(심미성, 편리성, 청결성, 공간배치, 주변환경)이 각각 소비자의 만족도와 충성도에 미치는 영향과 이들의 관계에서 검안법의 차이가 조절할 것이라는 연구모형을 설정하였다. 검안법 차이에 대해서는 아이세이버 안경체인이 적용하는 검안법과 일반안경원으로 구분하였습니다. 연구모형과 4개의 가설을 설정하고 일반안 경원 고객 100명과 아이세이버안경원의 100명을 대상으로 온라인 설문지를 작성 후 배포하였다. 통계 분석은 spss24와 아모스 24를 활용하였다. 결과: 서비스스케이프의 5가지 요인 중 편리성이 소비자 만족도와 충성도를 높이는 가장 중요한 요인으로 나타났다. 안경원 서비스스케이프와 소비자 만족도 및 충성도 각각의 관계에서 검안법 차이는 조절효과가 없는 것으로 나타났습니다. 각기 다른 검안법 서비스를 받는 고객들이 인지하는 안경원의 서비스스케이프 하위요인들에 대해서는 모든 요인에서 아이세이버안경원의 검안법을 제공받는 고객들이 더 높게 판단하는 것으로 나타났다. 특히, 심미성과 주변환경은 통계적으로 유의하게 차이가 있는 것으로 나타났다 (p<0.05). 결론: 본 연구를 통해 편리성이 소비자 만족도와 충성도를 높이는 가장 중요한 요인으로 확인 되었다. 따라서, 안경원 경영자와 안경사들은 고객의 관점에서 이동 동선과 위치적 접근성, 안내 자료의 위치 등을 우선적으로 고려한 후 기타 요인에 대한 투자와 관리가 필요할 것으로 고려된다. 서비스스케이프가 물리적 환경에 초점을 둔 것이며, 검안법은 비록 안경원의 경쟁력과 직결됨에도 불구하고 이들 인과관계에는 차이가 없는 것으로 해석된다. 하지만, 검안법의 차이가 안경원이 제공하는 물리적 환경을 좀 더 나은 것으로 인식할 가능성이 있을 것으로 사료된다.

Indiscriminately installed signboards are messy in out of harmony with the urban environment. In such a case, improving signage project is needed to improve significantly the urban environment. Signboards are installed to give good perceptional effect through communication with the customer. Also, Signboards are designed to make harmonize well with the urban environment because signboards are installed in virtually every place, such as the residential environment, the natural environment, the commercial environment of the city. The design of signboards should consider functional elements as a perceptual media and the user interface communication in order to provide customers with various services such as traffic information and life safety. In this study, we analysis design and functionality the customer is seeking, and suggest design elements of signboards which can well harmonized with the urban environment.

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.

This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.

본 연구는 사회적기업에 대한 관심이 높아짐에 따라, 일반 소비자들의 사회적기업 제품 구매 및 관심을 증대시키기 위하여, 기존 사회적기업 제품 구매경험을 가진 소비자들을 연구하고자 한다. 사회적기업 소비자가 제품을 구매하는 대가로 현장에서 제공받는 다양한 주관적 보상의 개념인 관계혜택이 재구매나 추천의도 등 고객행동에 미치는 영향을 확인하고자 한다. 또한 개인이 해당 사회적기업 제품을 생산, 판매하는 사회적기업과의 동일시 정도가 관계혜택(사회적 혜택, 특별우대 혜택, 확신적 혜택)과 고객행동(재구매의도, 추천의도)간의 관계를 매개할 수 있음을 검증하고자 한다. 본 연구의 가설검증결과는 다음과 같다. 가설 1은 관계혜택(사회적 혜택, 특별우대 혜택, 확신적 혜택)이 고객행동(재구매의도, 추천의도)에 정(+)의 영향을 미칠 것이다이며, 검증 결과 가설 1은 부분채택되었다. 구체적으로 재구매의도에 영향을 미치는 변수는 사회적 혜택과 확신적 혜택이며, 추천의도에 영향을 미치는 변수는 확신적 혜택이었다. 가설 2는 관계혜택(사회적 혜택, 특별우대 혜택, 확신적 혜택)이 개인-기업 동일시에 정(+)의 영향을 미칠것이다이며, 검증 결과 가설 2는 채택되었다. 가설 3은 개인-기업 동일시는 고객행동에 정(+)의 영향을 미칠 것이다이며, 검증 결과 가설3은 채택되었다. 가설 4는 개인-조직 동일시가 관계혜택(사회적 혜택, 특별우대 혜택, 확신적 혜택)과 고객행동과의 관계에 매개효과를 나타낼 것이다이며, 검증 결과 가설 4는 부분채택되었다. 구체적으로 개인-기업동일시는 사회적 혜택 및 확신적 혜택과 재구매의도 간의 관계를 매개하였고, 확신적 혜택과 추천의도 간의 관계를 매개하였다. 본 연구의 목적달성을 위한 분석결과, 사회적기업 마케팅 측면에서 개인-기업 동일시, 관계혜택에 집중한 전략을 수립하고, 시행함으로써 재구매와 추천의도와 같은 고객의 구매행동을 기대할 수 있다는 시사점을 제공하였다는데 의의가 있다. 끝으로 본 연구의 한계와 향후 연구방안을 제언하였다.

본 연구의 주목적은 기존선형을 바탕으로 연료 절감이 가능한 표준화된 개조선형을 개발하는 것이다. 설계 흘수와 설계 선속을 고려하여 대상선박의 선수부 형상을 검토하였다. 실제 운항 상태 별로 대상선박에 대하여 저항성능을 평가하였다. 상용 전산유체역학 (CFD) 코드와 수조 모형시험 자료는 유효마력 평가를 위해 사용되었다. 실제 운항 상태를 고려하여 최소저항을 가지는 3가지 개조선형을 제시하였다. 제시된 개조선형은 고객이 선택가능 하다는 점에서 고객 맞춤형 기성품 선형이라고 명하였다. 개조선형 별로 실제 운항 상태 에 따라 유효마력을 추정하였다. 가장 낮은 흘수에서 운항할 경우, 기존선형과 비교하여 볼 때 개조3 선형의 저항성능은 저속영역인 16~18 노트에서 약 11~16%로 향상된 결과를 보여 주었다. 중간 흘수인 8.3m에서 운항할 경우, 개조3 선형의 저항성능은 저속영역에서 기존선형 보다 약 6~11 %로 향상된 결과를 보여 주었다. 가장 높은 흘수인 9.5m에서 운항할 경우, 모든 선형의 저항성능은 저속영역에서 큰 차이를 보이지 않았다.

목적: 본 연구는 소비자가 인식하는 안경원의 브랜드 자산, 외부환경, 내부환경이 고객만족, 신뢰 및 재방 문 의도에 미치는 영향을 구조방정식을 이용하여 실증해 보고자 하였다. 방법: 서울, 경기, 충남지역에 거주하는 안경원 이용 경험이 있는 성인 420명을 대상으로 설문을 실시하 였고, 불성실히 응답한 9부를 제외한 411부가 분석에 사용되었다. 신뢰성 분석과 확인적 요인 분석 및 구조 방정식 모델을 이용하여 가설을 검증하였다. 결과: 브랜드 자산이 외부환경과 내부환경 변수에 유의한 영향을 미쳤으며, 브랜드 자산, 내부환경 등 외 생변수가 매개변수인 고객만족을 통해 신뢰에 간접적으로 유의한 영향을 미치고, 다시 고객만족과 신뢰를 통해 재방문에 미치는 영향이 모두 유의한 것으로 나타났다. 특히 외부환경은 고객만족과 신뢰 모두에서 유 의한 영향을 미치지 못했으나, 브랜드 자산과 내부환경의 경우에서는 재방문에 직접적으로 유의한 영향을 미치고 있었으며, 고객만족과 신뢰를 통해 간접적으로도 유의하게 영향을 미침을 알 수 있었다. 결론: 안경원은 기타 서비스직종과 달리 내부환경 중에서도 안경사특성이 큰 비중을 차지하고 있는 특수 성을 가지고 있다. 본 연구를 통해 브랜드 자산이 내·외부 환경에 유의한 영향을 미쳤으며, 이 중 내부환경 즉, 상품, 가격 그리고 안경사 특성이 고객만족으로 이어져 신뢰를 거쳐 재방문에 이르는 것을 확인하였다. 이를 통해 브랜드 자산을 높이기 위한 노력과 함께 내부 환경 및 고객과의 신뢰 향상에 대한 중요성을 인식 하고 이에 대한 관리에 더욱 노력을 기울어야 할 것으로 보인다.

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.