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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.3, 2019년, pp.308 - 315
백승희 (신구대학교 외식서비스경영전공) , 이범준 (제주한라대학교 호텔외식경영학과)
This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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편의점 도시락 시장규모의 성장하고 있는이유는? | 12). 이와 같은 편의점 도시락 시장규모의 성장은 1020세대에서 30세 이상으로 편의점 도시락 소비층의 확대, 직장인의 간단한 점심 외에 1인 가구의 저녁 식사 및 야식 등 편의점 도시락 이용 동기의 다양화, 오피스 지역과 학원가에서 주거밀집지역으로 편의점 도시락 소비지역의 확산 등에 기인한다(Digital Times 2019. 01). | |
최근 편의점 도시락이 가성비에서 탈피하여 진화 중인 프리미엄 도시락은 무엇인가? | 최근 편의점 도시락은 ‘가성비(가격 대비 성능)’에서 탈피하여 ‘프리미엄’으로 진화하고 있다. 유명인을 내세운 브랜드 마케팅을 통해 편의점 도시락의 저렴한 이미지를 개선하고, 횡성한우 및 장어 등 고급 식재료의 사용 및 다양성을 추구하는 메뉴 구성을 통해 도시락의 품질을 높이고 있다. 현재 편의점에서 판매되고 있는 프리미엄 도시락 가격대는 4,000원대부터 최근에는 1만 원대 이상인 것도 있으며, 김혜자, 백종원, 혜리 도시락 등의 브랜드로 판매되고 있다. 또한, 편의점 운영 유통기업들은 자사의 특정 제품을 찾는 충성고객을 만들기 위해 식품연구소 및 상품개발팀 등 별도의 팀을 구성해 도시락 품질 향상 및 신제품 개발에 매진하고 있다(Lee & Jung 2018; Medical Today 2018). | |
kano가 주장한 품질이론의 개념은? | Kano(1984)는 품질이론을 동기-위생이론(Two-factor theory) (Herzberg 1966)에 근거하여 만족과 불만족은 양극단에 놓여있는 일차원적인 개념이 아니라 만족에 영향을 미치는 요인과 불만족에 영향을 미치는 요인이 각기 다르다는 이원적인 개념으로 설명하였다(Kim et al. 2015; Choi & Kim 2014). |
Bang SY. 2009. The Effect of Service Quality in Foodservice Industry on Revisit Intention and Word-of-Mouth: Focused on the Kano Model. Dankook University. Thesis for Master Degree
Berger C, Blauth R, Boger D, Bolster C, Burchill G, Mouchel WD, Pouliot F, Richter R, Rubinoff A, Shen D, Timko M, Walden D. 1993 (Fall). Kano's method for understanding customer-defined quality. Center For Quality of Management Journal, 2(4):17-20
Byun SE, Cho ES. 2011. Categorizing quality features of franchisees: In the case of Korean food service industry. Korean Journal of Food Marketing Economics, 16(1):95-115
Cho EY, Ko JY, Lee SS. 2011. A Study on the Impact of Customer Loyalty by Service Quality and Customer Emotional in Family Restaurant to Using DINESERV. Tourism Leisure Research, 23(3):337-358
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Hwangbo Y Rhee DY, Yi SH. 2013 Impact factors on the restaurant customers' return visit intention by Kano model. Journal of Distribution and Management Research, 16(6):5-15
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Kong TW, Kim KJ, Park KY. 2013. A study on service quality of institutional foodservice by the Kano Model. Journal of Foodservice Management Society of Korea, 16(1):179-197
Kim, W. G. C. Y. Ng, Kim Y. S. 2009. "Influence of institutional DINESERV on customer satisfaction, return intention and Word-of-Mouth". International Journal of Hospitality Management, 28(1):10-17
Kim TH, Kim YH, Kim EH. 2015. A study on classification of service quality elements in the Korean restaurant using the Kano Model. Journal of Foodservice Management Society of Korea, 18(4):23-46
Kim YA, Youn HW. 2014. A study on single people's satisfaction of convenience foods and repurchase intention according to their food-related lifestyle. World Hospitality & Tourism Forum, 35-47
Kim YC. 2004. Customer value and market segmentation: new approaches in developing marketing strategy analysis. Korea Business Review, 33(6):1757-1779
Lee JH, Jung L. 2018. Classification of selective attributes in home meal replacement packed meal products in CVS based on Kano Model: A case of one-person household of undergraduates. Journal of Foodservice Management Society of Korea, 21(1):73-93
Lee BS. 2010. A study on applying the Kano model to DINESERV: Based on Korean-style restaurants in Hanok Village, Jeonju city. Journal of Foodservice Management Society of Korea, 13(4):247-271
Matzler K, Hinterhuber HH. 1998. How to make product development projects more successful by integrating Kano’s model of customer satisfaction into quality function deployment. Technovation, 18(1):25-38
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Park JH, Woo YH, Kim DB, Lee HY, Cho HJ. 2016. The value structure of Korean convenience store lunch box ("Dosirak") consumers: an application of the means-end approach. The Journal of Eurasian Studies, 13(3):235-260
Park YJ, Kim YT, Seo JW. 2011. Relationship among caring for waiting time, perceived waiting time, service process quality and service technical quality in family restaurants. Journal of the Korea Service Managemant Society, 12(2):197-215
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Food Information Statistics System. 2016
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