As information technology advances, the penetration of smart devices connected to the Internet, such as smart phone and tablet PC, has rapidly expanded, and as sensor prices have fallen the Internet of Things has begun to be introduced in the industry. Today's industry is rapidly changing and evolving, requiring companies to respond to the new paradigm of business. In this situation, companies need to actively manage and maintain customer relationships in order to acquire loyal customers who bring them a high return. The purpose of this study is to suggest a method to manage customer relationship using real time IoT data including IoT product usage data, customer characteristics and transaction data. This study proposes a method of segmenting customers through RFM analysis and transition index analysis. In addition, a real-time monitoring through control charts is used to identify abnormalities in product use and suggest ways of differentiating marketing for each group. In the study, 44 samples were classified as 9 churn customers, 10 potential customers, and 25 active customers. This study suggested ways to induce active customers by providing after-sales benefit for product reuse to a group of churn customers and to promote the advantages or necessity of using the product by setting the goal of increasing the frequency of use to a group of potential customers. Finally, since the active customer group is a loyal customer, this study proposed an one-on-one marketing to improve product satisfaction.

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and revisit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

본 연구는 고객관계관리와 조직학습능력이 조직의 경영혁신에 미치는 영향을 연구하고, 여성성이 이 관계를 어떻게 조절하는지에 초점을 맞추어 진행했다. 은행은 최근 우수고객 유치 및 서비스 개선, 고객만 족도 향상에 관한 노력이 요구되고, 고객관계지향을 통한 역량 개선이 필요한 상황이며, 새롭게 습득한 지식과 지식을 빠르게 내재화하는 학습능력이 요구되고 있다. 하지만, 이러한 필요성에 비해 국내에서는 많은 연구들이 진행되지 않았다. 이에 본 연구에서는 금융기관의 혁신성에 고객관계지향과 조직학습이 어떠한 영향을 주는지를 살피고, 특히 여성의 배려지향성과 정서적 유대관계 중시 성향이 이러한 관계에 미치는 조절효과에 대해 분석했다. 국내 은행들의 부서 및 지점 141곳을 조사한 결과, 은행은 긴밀하고 원활한 고객관리를 지향하거나, 새로운 정보를 습득하고 활용하고자 하는 잠재능력이 높을수록 혁신적인 활동을 지향하는 가능성이 높게 나타났다. 아울러, 기존연구에서 여성적 문화는 혁신을 꺼리는 성향이 있어왔다는 연구결과와 달리 본 연구에서는 조직의 여성적인 성향이 고객관계관리가 혁신활동에 미치는 영향을 더욱 강화시키는 것으로 나타났다.

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOLBREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a “medium” effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

How to measure and evaluate the performance of managing a store? Although it is important for a retailer to execute good management in a store, there are few efficient measurement tools and methods for In-store management. Also few people are trying to deal with variety of goods (number of categories), depth of a catagory (number of stock-keeping units within a category), and stock level (the number of individual items of a particular SKU) in a store. To solve the problem, this paper suggests the Customer-Retailer Collaboration (CRC) model that utilizes Gamification. By embedding gaming elements, the store management activities can be viewed as more game-like processes. Customers find some problems they encountered in the store and send the related signals via mobile APP, and the relevant store personnel copes with the signals. As the return for their collaboration, they both will obtain points and badge. This paper designs the CRC model and shows the flow of the model briefly.

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

1999년 이후 농업인 홈페이지 지원사업 실시 이래 2008년까지 농업인이 운영하는 홈페이지는 전국적으로 1만개소에 달하고 있다. 전자상거래를 성공적으로 운영하고 있는 농업인들의 경우 고객관리에 대한 중요성 인식도가 높고, 이를 관리하기 위한 다양한 프로모션을 전개하고 있다. 이번 연구에서는 농촌진흥청에서 진행하고 있는 농업인 전자상거래 사업에 참여하고 있는 농업인을 대상으로 하여 이들의 고객관리에 대한 필요성 인식정도, 고객확보를 위한 활동, 고객관리의 방법, 고객관리의 유형과 기준, 확보된 고객의 관리를 위한 활동 등을 조사하였다.농업인들은 전자상거래를 수행하면서, 고객과 직접 접하게 되고, 상품의 판매과정에서 고객관리의 필요성을 높게 인식하고 있으며, 블로그 개설 등 온라인 활동으로 폭을 넓혀가고 있음을 확인할 수 있었다. 하지만, 상당수의 농업인들이 고객관리의 필요성 인식에 비해 이를 실천할 구체적 활동방식과 실행방법에 대해 구체적이지 못하기 때문에, 정부의 시스템 지원과 교육사업에 있어서 새로운 접근이 필요함을 보여주고 있다.

In manufacturing companies, engineering information is a central data which defines a product to be produced. This is changed by various factors such as changes of product configuration, changes of drawings information of a technology's licensor, etc, and

많은 게임 개발자와 마케터들은 고객의 정보 분석과 질적 서비스 제공을 위해 지속적으로 진보하는 다양한 인터넷기술을 이용하고 있다. 하지만 일반적으로 활용되는 인터넷 고객분석 기술로서는 웹 페이지나 커뮤니티 활동으로부터 의 단편적인 게이머의 정보만을 얻을 수 있을 뿐이다. 이러한 문제점을 해결하기 위해서 구체적이고 객관적인 게이머의 감성을 표현 할 수 있는 방안으로 게임성에 대한 체계적 이해를 위하여 형용사 시소리스를 이용함으로써 감성적 표현을 플레이어의 의도에 따라 정확하게 나타낼 수 있도록 형용사의 의미적 상관관계를 분석할 수 있는 모델을 제시하여 실제로 게이머에 대한 정보를 지속적으로 수집하고 분석할 수 있는 시스템을 구축하여 효과적인 서비스를 제공하기 위하여 고객에 대한 체계적인 관리 모델인 CRM(Customer Relationship Management)을 게임에 적용 하고자 한다.

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

  Nowadays, customer-oriented manufacturing enterprises such as airplane, ship, ship engine, etc are knowledge-intensive and higher added value industries. In these companies, to quickly respond customer’s order, a quotation management is a very important

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.

The biggest difficulty the small and small business currently face is not to have the effective cusomer management system that is the computerization of management, And, CRM has mary problems that make companies confused. As the result, projects are being suspended and budgets cut, plans for introducing CRM suspended or cancelled and many CRM software vendors and technical consulting firms are facing serious management crisis. Yet, this phenomenon can be regarded as an interim one. In fact, some cases that successfully introduced CRM show that CRM is migrating from small scale which is typical when introduced to larger scale through various tests. Therefore, this study tries to segment customer for the sieving the problem. And it make efficient customer management.