Previous studies offered inconsistent empirical results for the influence of customer participation on service satisfaction. One possible explanation for this inconsistency is that existing conceptualizations of customer participation do not clearly differentiate the distinct roles of customer participation in service. To address this gap, Dong and Sivakumar (2015) have proposed an updated classification for customer participation based on “output specificity,” which refers to the degree to that the nature of the output is influenced by the person who provides the resource. The output of the customer participation can either be “specific” or “generic”. The “specific output” is defined as the expected service outcome can be idiosyncratic depending on whether the service is provided by the customer or the employee. In contrast, “generic output” refers to expected service outcome is well defined regardless of whether it is delivered by the service provider or the customer. How output specificity of customer participation influences service satisfaction still lacks of empirical examination.

Previous studies offered inconsistent empirical results for the influence of customer participation on service satisfaction. One possible explanation for this inconsistency is that existing conceptualizations of customer participation do not clearly differentiate the distinct roles of customer participation in service. To address this gap, Dong and Sivakumar (2015) have proposed an updated classification for customer participation based on “output specificity,” which refers to the degree to that the nature of the output is influenced by the person who provides the resource. The output of the customer participation can either be “specific” or “generic”. The “specific output” is defined as the expected service outcome can be idiosyncratic depending on whether the service is provided by the customer or the employee. In contrast, “generic output” refers to expected service outcome is well defined regardless of whether it is delivered by the service provider or the customer. How output specificity of customer participation influences service satisfaction still lacks of empirical examination.

NFTs are touted as revolutionary to market and monetize digital assets. However, critics have questioned NFT value, labeling it as fraudulent. Despite mixed reviews, various firms are leveraging NFTs as a value proposition for customers. In this study, using service-dominant (S-D) logic, we explore how NFTs can help firms in value co-creation and service exchange. We propose and test a conceptual framework using a multi-method approach -1) we investigate NFTs popularity using historical news articles spanning ten years, 2) we use a case study to examine business NFT use in value co-creation and service exchange, subsequently, proposing a conceptual framework illustrating such value exchange, 3) we test our conceptual framework by analyzing data from multiple sources, including surveys, online forums, social media, and transactions. Results from our study, provide business valuable insight into using NFTs as value co-creation and service exchange tool.

중요한 생태계로서 습지는 막대한 직접적인 경제적 이익을 가져다줄 뿐만 아니라 확실한 생태학적·사회적 가치를 가지고 있다. 습지의 고유한 생태적 서비스기능과 사회·경제적 가치는 국가 및 세계적 생태환경 안보와 사회적 지속가능성을 보장하는 중요한 전략적 자원일 뿐 아니라 인류의 생존 및 발전과 관련된 다양한 제품과 서비스를 제공할 것으로 기대된다. 본 연구는 중국 하북성 소재 형수호 습지를 연구 대상으로 습지의 생태계 서비스기능을 객관적이고 다층적으로 논의한 것이다. 본 연구에서는 시장가치법, 여행비용법, 성과참조법, 그림자공학법, 탄소세법 그리고 생태가치법 등 다양한 생태계서비스에 대한 가치평가 방법을 채택함으로써 균형적인 습지의 물질 생산가치, 수자원 공급가치, 레저 관광가치, 과학연구 교육가치, 홍수조절 가치, 수질정화 가치, CO2흡수와 O2배출 가치 그리고 생물서식지 가치를 평가하였다. 또한 내재가치 측면에서는 조건부 가치평가법을 사용하여 응답자의 지불의사에 미치는 영향을 분석하였다. 연구 결과를 개괄하면 형수호 습지의 내재가치는 사용가치보다 컸는바 이는 간접사용가치가 직접사용가치보다 크다는 것을 시사하는 것으로 습지의 생태서비스기능이 물질생산 등의 경제적 가치를 상회하고 있음을 반증한다. 본 연구 결과가 형수호 습지생태계의 서비스 가치를 정확히 진단하고, 이를 바탕으로 향후 지속가능한 방법으로 습지를 보호 개발하는 데 기초자료로 활용되기를 기대한다.

이 연구는 마라톤대회 서비스품질이 서비스가치 및 참여자만족에 미치는 영향을 규명하는데 목적이 있다. 자료분석을 위하여 마라톤대회에 참여하는 참여자를 대상으로 총 350부의 설문지를 배포하였으며, 불성실한 응답 21부를 제외한 총 329(94%)의 자료를 유효표본으로 사용하였다. 자료처리를 위하여 PASW 21.0을 이용하여 빈도분석, 탐색적 요인분석, 신뢰도분석, 다중회귀분석을 실시하였다. 이에 다음과 같은 결과를 도출하였다. 첫째, 마라톤 서비스품질은 서비스가치에 영향을 미쳤다. 둘째, 마라톤 서비스품질은 참여자만족에 영향을 미쳤다. 셋째, 서비스가치는 참여자만족에 영향을 미쳤다.

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

Introduction In recent times, mass customization strategy has been actively adapted even in the food service industry, which provides services wherein consumers select the main ingredients of the food they order according to their preference. In this study, we examine the effect of mass customization strategies perceived by consumers in the food service industry. We also includes the external and internal environmental factors stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Evidence shows that consumers’ perceived value is high for mass customization in food consumption service compared to food service for a fixed menu. The findings further suggest that this effects of mass customization on consumer perception is moderated by social influence (group vs. individual) and food type (utilitarian vs. hedonic). Theoretical Development Recent research in the field of mass customization has demonstrated that the advantage of designing consumer’s own products is in increasing consumer's perceived benefits while engaging in the customization of tangible products. These studies have shown that the mass customization provides consumers with a utilitarian value due to the purchase of optimized products that meet their individual needs and various values that are embedded in the customization process, such as hedonic value, self-expressive value, and creative achievement (Merle, Chandon, Roux, & Alizon, 2010; Yoo & Park, 2016), and that this value recognition leads to positive attitudes and behavioral responses such as high willingness to pay (Franke, Keinz, & Steger, 2009; Schreier, 2006), purchase intent, and loyalty (Yoo & Park, 2016). However, whereas research on mass customization focusing on tangible products has been actively conducted, research in the field of intangible services, is still lacking in two respects. First, there has been very little discussion of the effectiveness of mass customization strategies in the food service industry. Specifically, based on the stimuli-organism-response (S-O-R) framework, which states that environmental stimuli (S) lead to the formation of a customer perception (O) that induces consumers’ behavioral responses (R) (Mehrabian & Russell, 1974), existing research focused on the relationship of customer’s behavioral response to mass-customized food service (S-R relationship) (Kuo & Cranage, 2010; Wolf and Zhang, 2016), failing to embrace S-O relationship that focuses on how mass customization differs from a standard system in terms of how consumers perceive value. Considering that mass customization services can be regarded as a form of customer engagement strategy (Chathoth et al., 2014; Chathoth et al., 2016), it can be assumed that mass customization in services can induce positive consumer perception. Second, little research has yet examined situational factors that affect consumer response in purchasing mass customization of products/service. Considering that service environments play a significant role in service delivery by strengthening customer perceptions and retention (Baker, Parasuraman, Grewal, & Voss, 2002; Sherman, Mathur, & Smith, 1997), it is necessary to identify the internal and external environmental factors that limit or enhance consumers’ perceived value of the mass customization for effective implementation of the mass customization strategy. The aim of the present research is to empirically examine the effects of mass customization on consumer responses. It is hypothesized that consumers’ perceived value might be high for mass customization in food consumption service (compared to food service for a fixed menu) (H1), which is consistent with previous literature on consumer responses to mass customization in tangible. Furthermore, the current research further includes various environmental stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Based on the assumption that (a) people's choice of consumption is affected by the expectations of how others evaluate their decisions (Ariely & Levav, 2000; Calder & Burnkrant, 1977) and that (b) consumers are more concerned about social norms and therefore make similar choices to blend in resulting in uniformity at the group level (Tice, Butler, Muraven, & Stillwell, 1995), it is expected that consumers sometimes feel compelled to refrain from choosing favorites because of how they expect to be perceived by others, hindering consumer’s benefits of mass customization. In addition, there are two food types based on the goal of consuming food: utilitarian food and hedonic food (craving for sweetness, e.g., desserts) (Wansink, Ittersum, & Painter, 2004; 2005). In pursuing the hedonic goal, the consumer tendency to engage in various behaviors is strengthened by the desire to express one’s personality to others (Ariely & Levav, 2000; Ratner & Kahn, 2002). Accordingly, in the present research, we explore the perceived value of mass customization moderated by social influence (H2), and food type (H3). In this model, social influence (group vs. individual), which is the factor outside the scope of customizing process, is regarded as an external variable and food types (utilitarian vs. hedonic), divided according to the purpose of food consumption, as an internal variable. Method We used a 2 (customization: low vs. high) × 2 (social influence: individual vs. group) between subject experiment conducted on the subjects regarding two types of food service: utilitarian food (main course) and hedonic food (dessert). We assigned 208 participants randomly to one of four conditions. Participants were asked to imagine they were visiting the high customized restaurant with their colleague together (vs. alone) that provide high customized service (vs. low customized service) and saw a menu for a food item. Modified from Kuo and Cranage (2010) study, two level of customized menu scenarios were used in this study. In the high customization scenario, participants are told that they were in a restaurant where they were offered to customize their dishes with choices of ingredients. In the low customization condition, participants were told that they were in a restaurant where they ordered among fixed menu items. Based on pretest result, we used pasta, which is entrée for the utilitarian food, and use ice-flake, which is dessert for the hedonic food. After reading the scenario, participants provide their perceived value of mass customization ratings of the service process. Results and Conclusion First, an analysis of variance (ANOVA) revealed a significant effect of mass customization demonstrating that on perceived value, participants who read mass customization service condition had a higher perceived value on their food than participants in the fixed menu condition (H1). Second, in order to examine whether social influence (H2) and food type (H3) moderate the effect of mass customizatino on consumer perceptions, a moderated moderation model was performed a bootstrapping procedure with 5000 samples using the PROCESS model 3 (Hayes, 2016). The result revealed a significant three-way interaction effect among level of customization (high vs. Low), social influence (group vs. individual), and food types (utilitarian vs. hedonic). As the level of customization increases, the overall perceived value increases; however, it is confirmed that, when making decisions about food in a group situation, there are restrictions on perceiving the value that the consumer can customize and feel as compared to the individual situation. Finally, impact of social influence on the perceived value of customization is moderated by food type (hedonic vs. utilitarian). In other words, in hedonic food consumption situation, the modeartion effect of social influence on the perceived value of customization is weakened. Consumers are more likely to appreciate the process and consider it more palatable when they use mass customization service in restaurant. However, when people are conscious of the presence of others, the act of selecting food ingredients according to one’s own preference is restricted. Therefore, even if customized food is ordered in the presence of the group, its perceived value will be as lower than that of a fixed menu. In addition, when people use mass customization service in hedonic food consumption situations, regardless of group influence, they perceive that the value of customized menu is higher than that of the fixed menu. We expect that the study findings and framework will provide practical and theoretical implications such as the development of theories on food service situations, as well as aid restaurants in establishing marketing strategies. In addition, identifying internal and external environmental factors that limit consumers’ perceived value of mass customization will enable restaurants to find a suitable menu composition method to enhance and maintain customers’ perceived value and build a promotional strategy accordingly.

The flow of the 4th Industrial Revolution calls for fundamental changes in the way of business pursued by manufacturing companies. In the service industry, various business models have been developed to include tangible products in services in order to secure differential competitive advantage in the market. Discussion of servitization and productization in academic research reflect the trends of these industries, and related researches are widely carried out in business administration, engineering, and design fields. In the meantime, customer value created by manufacturing companies and service companies has been proposed mainly about function, quality and utility of products or services. However, E3 Value (economic, ecological, experience), which is discussed from the viewpoint of product-service system (PSS), is newly recognized as an important factor in creating customer value. The purpose of this study is to develop a measurement model for the effects of product value, service value, and newly illuminated E3 Value on various business performance of a company. This study suggests a research model to extend the discussions on E3 Value, which was limited to concept studies and case studies, to empirical studies.

Logistics companies want to be competitive companies in fierce logistics market and are worrying about securing of differentiated competitiveness for it. The standards judging if logistics industry maintains the competitiveness are based on the satisfaction of users due to the well-established service system that can response not only economic feasibility of logistics costs such as transportation costs, storage costs, unloading charges, information costs, etc. but also diversity and upgradability of logistics needs. Therefore, this study focuses on seeking of service quality improvements with VBSD(Value Based Service Design) model focusing on customer value factors based on Kano model and QFD based service design approach from angles of customer value improvement and service costs reduction.

ABSTRACT The growth of the social platform has led to a rapid increase in sustainable value cocreation activities with customers in order to know what a customer wants. In this study, we have studied about co-creation experience in social platform service. Previous prior studies have systematically classify co-creation between customer and enterprise as co-product and value-in-use, Conceptual factors. The co-creation and value-in-use factors theoretically derived from previous researches attempt to investigate the relationship between value co-creation experience and online service quality. We also tried to investigate the relationship between value co-creation experience and online service quality, customer equity, and online word of mouth. To do this, social platform services are divided into open sns and closed sns. Open SNS was targeted to Facebook, Twitter, and Pintrest users. Closed sns were targeted to Instagram, Cyworld, Band, and KakaoTalk users. In this study, it was confirmed that the relationship between online service quality, customer equity, and online word of mouth is significant through value co - creation experience. In the future, companies that design social platforms will be asked to do what they should do to co-create with customers, and provide suggestions for how to operate the platform in order to continuously activate value co-creative experiences.

PURPOSES :This study intends to estimate the tangible benefits derived from the integration of operations of an Express·Intercity Bus Terminal and a Highway Service Area.METHODS:For the study, a highway service area was chosen to function as a bus terminal, integrating its services with that of a nearby bus terminal plagued by operating losses. The exercise also helped improve mobility owing to the introduction of local buses between the terminals and utilization of the existing infrastructure such as rest areas. Thus, a terminal that was not being utilized for its intended functionality was integrated with an existing facility to improve the utilization of both and subsequently aid local development. The impact of the exercise was then measured by evaluating the variation in utilization efficiency, operating costs, travel time between two regions (Seoul-Jeomchon and Seoul-Geumsan), and the social costs before and after the integration of the two facilities.RESULTS:The impact of the integration was an increase in utilization efficiency, a decrease in operating cost, a decrease in travel time, and a decrease in social cost in both the regions. The benefits of improved utilization and cost saving can be passed on to the citizens in the form of discounts. A local power generation facility will eventually replace the bus terminal, which can revitalize the local economy.CONCLUSIONS:The integration of the highway service area with the bus terminal is expected to have a win-win effect on the passengers as well as the operators. The study also proposes a sustainable strategic plan for existing terminals and rest areas to implement a method to compete with KTX transportation.

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.

Deciding what value to offer to customers is a key managerial task in differentiating a service in the market and in satisfying customer needs better than competitors. This task is more critical for B2B services because customer satisfaction results from both the customer’s actual experience with the service and the ongoing interactions a customer has with the service provider. Previous research supports this view by showing that a service’s performance and relational value offerings are paramount in driving customer satisfaction; however, the distinct effect of each of these value offerings on customer satisfaction has not been fully explained. Using a multi-informant design and data from 173 B2B service firms, our study provides a deeper understanding of how the outcomes of performance and relational value vary at different levels of customer participation and supplier collaboration in a B2B service project. This deeper understanding helps managers to identify precisely the conditions under which a specific configuration of performance and relational value offerings is more or less influential with respect to customer satisfaction.

새로운 IT 환경에서의 변화를 이해하고 경쟁력 있는 클라우드 생태계를 구축하며, 지속가능한 성장을 위한 경쟁정책을 수립하기 위해서는 먼저 우리나라 IT시장의 구조와 그 변화를 정확히 이해하는 것이 필요하다. IT시장의 구조를 이해하기 위한 과거의선행연구들은 통신시장을 배경으로 수직적 가치사슬 구조를 중심으로 설명한 것이 대부분이었으나, 최근 들어 이슈로 부각하고 있는 클라우드 생태계에 관한 연구는 부족한 실정이다. 본 연구의 목적은 IT시장에서의 클라우드 서비스의 등장에 따른 가치사슬의 변화를 이해하는 것이다. 이를 위해 먼저 기존의 연구 문헌들을 통하여 기업 또는 산업의 공급 구조, 그리고 시장의 생태계를 설명하기 위해 사용하는 기본 틀인 가치사슬의 개념을 정의하고, 이를 통하여 우리나라 IT시장의 가치사슬에 대해, 특히 클라우드 서비스 도입이후의 우리나라 IT시장의 변화를 반영하여 그 구조의 변화를 설명하며, 이를 바탕으로 우리나라 IT시장을 진단하고 시장의 성장을 견인하는 요인들을 파악하도록 한다. 본 연구를 통해 가치사슬 관점에서 IT시장을 이해함으로써, 클라우드 서비스 산업의 경쟁력을 높이고, 향후 클라우드 기반으로 IT생태계를 구축하기 위한 이론적 근거로 활용되길 기대한다.

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

게임산업은 정보 산업 중에 다른 사업과의 연계를 통해 큰 부가가치를 창출하고 침체된 IT 산업을 활성화시킬 수 있는 분야로 빠르게 성장하고 있으며, 게임소비자가 폭발적으로 증가하고 소비층이 폭넓어짐에 따라 엔터테인먼트의 핵심적인 분야로 떠오르고 있다. 본 연구에서는 일반적인 가치사슬 구조와의 비교를 통하여, 현재 게임산업의 가치사슬 구조를 제대로 분석하기 위해 게임비즈니스모델을 제시하고, 다변화하는 게임 가치사슬 구조를 재정립하고자 하였다. 본 연구는 게임산업과 의료산업의 융합 서비스 모델인 암치료 게임 ‘리미션’을 분석하여 가치사슬 융합을 통한 새로운 게임 산업 발전 모델을 도출하였으며, 향후 발전방향 및 전략적 대안을 제시하고자 한다.

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.