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.

This study was conducted to grasp problems of the present and investigate the real condition of organizations by making how an organizational ISO/TS 16949 quality management system has a positive effect on process improvement, perceived organizational support has a significant effect on the relationship between ISO/TS 16949 requirements and process improvement, process improvement has a positive effect on customer satisfaction and organizational performance research projects. For doing them, it tris to suggest an effective application plan of ISO/TS 16949 certification through improvements about corporate quality management systems of the automobile field by investigating and analyzing literature of the precedent studies and ISO/TS 16949 certification effects actually, conducting and analyzing an survey on effects on customer satisfaction and organizational performance, and drawing the problems.

Quality management system is a systematic quality improvement approach for firm-wide management for the purpose of improving performance in terms of quality, productivity, organizational characteristics, customer satisfaction, and firm’s profitability. Recently, many researchers have examined the relationship between quality management system and firm’s performance. The conclusion from these studies is that effective implementation of quality management system improves firm’s performance. This paper extends the existing research on quality management system and firm’s performance by examining how the impact of quality management system on firm’s performance is moderated by organizational characteristics and customer satisfaction. The paper is organized as follows. Section 1 introduces the necessity and purpose of the research. Section 2 reviews quality management system and summarizes the results of previous studies. Section 3 present the proposed research model, the hypotheses related to the relationship between quality management system and firm’s performance. Section 4 provides results from the data analysis. Section 5 presents discussions, results, further implications, and research limitations. An extensive literature research was designed to identify and retrieve empirical studies relevent to develop the hypotheses. The objectives of this study identify the factors of quality management system on business performance. The results are as follows: First, The management responsibility, resource management and product realization influenced significantly on financial performance. The management responsibility and product realization influenced significantly on non-financial performance. Second, the research showed a fact that organizational characteristics and customer satisfaction effect as a moderated between quality management system and business performance. The implications of our results are that organizational characteristics and customer satisfaction moderate the firm’s performance.

본 논문은 고객만족도 조사가 지니고 있는 현실적인 문제점의 개선 방법에 관한 탐색적 연구다. 고객만족도 수준이 높아질수록 만족고객의 비율이 높아지는 것은 당연한 현상이라 할 수 있는데, 실제 조사 측면에서는 만족응답으로의 쏠림현상이 두드러져, 데이터 분석의 구조적 한계와 함께 고객만족 개선안 도출의 유용성이 낮아지고 있다. 이러한 문제점을 해결하기 위해서는 만족고객을 재분류하여 보다 전략적인 의미를 도출하고 만족 고객의 불만족 요인을 찾아내기 위한 연구가 필요하다. 본 연구에서는 만족고객을 재분류를 위하여 3가지 방법을 제안하였는데, 구체적으로는 세부속성의 복합점수를 이용하는 방법, 만족/불만족 2차원 모형을 적용하는 방법, 만족 고객을 세분화하는 방법이다. 사례연구에서는 3가지 방법을 적용한 만족고객 재분류 결과와 각 방법들을 서로 비교분석하였다. 사례연구결과, 제안한 연구방법은 향후 고객만족도 조사가 다양하고 입체적으로 분석되어 고객만족조사의 활성화는 물론, 고객만족경영 향상을 위한 유용한 자료로 활용되리라 기대한다.

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.

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

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.

Purpose – This study centers on field surveys aimed at deriving the customer satisfaction factors of customer support centers that are positioned between suppliers and consumers in the supply chain. They consists of manufacturing, sales, distribution, consumption and collection, and that are in charge of core functions for suppliers’ customer satisfaction management and consumers’ satisfaction with consuming activities. Research design, data, and methodology – The customer satisfaction factors of customer support centers were derived through literature review and expert opinion surveys, and a questionnaire was developed through a process of the refinement of variables using pilot tests and 330 questionnaire sheets were distributed. The questionnaire sheets were collected and opinions in them were analyzed using fuzzy AHP methodology. Results – Three factors, which are turnover intentions, motivation, and job satisfaction, were derived as customer satisfaction factors of customer support centers, and the ranking relationships of these three factors were analyzed. In addition, the ranking relationships among six execution variables of turnover intentions, 10 execution variables of motivation, and 10 execution variables of job satisfaction were analyzed using fuzzy AHP methodology to obtain quite significant results. Based on the results of this study, three implications in the three strategic aspects and an implication in the academic aspects are presented. Conclusions – Motivation and job satisfaction, job satisfaction and turnover intentions, and motivation and turnover intentions are not formed by independent or different factors or environments. They are in the same context with each other (maintaining high correlations) and are in the relationships of virtuous circles in which they complement each other.

일반적으로 공공시설에 대한 지정관리자제도 도입은 운영관리의 예산삭감과 민간에 의한 이용자 서비스 향상을 도모하기 위한 행 정개혁의 일환으로 추진되고 있다. 일본의 경우 2006년부터 본격적으로 공공마리나시설에 지정관리자제도가 도입되기 시작하였으며 경제적 측면(예산절감)에서의 효율성에 대해서는 긍정적 평가를 받고 있다. 하지만 주된 업무가 서비스인 마리나에 있어 이용자 측면의 서비스 만족 등 효율성에 대한 논의는 전무하다. 따라서 본 논문의 목적은 첫째 일본의 지방자치단체법 개정에 의해 실행된 지정관리자제도(Designated Manager System, 이하 DMS)를 도입한 마리나의 현황을 파악하여 이점과 문제점을 도출한다. 둘째 공공마리나 시설 이용자의 관점에서 DMS 도입 전과 후의 이용자 서비스에 대해 비교조사를 실시한다. 첫 번째 목적에서 본 연구에서는 DMS의 경제적 이점과 지방자치단체 레 벨에서 DMS의 중요성을 명확히 하였다. 이것은 DMS를 도입하여 공공시설 운영 및 관리에 참여하려는 민간 사업자, NPO에게 도움이 될 것 이다. 또한 지금까지의 대부분의 연구는 DMS를 도입한 지방자치단체의 경제적 경비절감에만 중점을 두고 있었다. 따라서 본 연구에서는 이 용자의 관점에서 DMS의 이점과 문제점을 밝혀내었으며 이것을 바탕으로 DMS를 도입한 마리나 시설의 운영 방향에 대해 검토하였다.

This paper aims to explore effective ways to improve inspection service and develop customer-centered inspection administration, by carrying out a case study on the K Society of Ship Inspection. The methods applied for this research project are as follows, 1) sector-based examination of the existence of the ISO 9001 system; 2) evaluation or the operation or the system; 3) conduction or a survey questionnaire with the participation of all staff and inspections institutes to analyze customer satisfaction of their inspection service, and 4) statistical analysis of the data collected from the survey questionnaire.