DOI QR코드

DOI QR Code

Kano 모형을 이용한 편의점 프리미엄 도시락의 서비스품질 속성 분석

Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

  • 백승희 (신구대학교 외식서비스경영전공) ;
  • 이범준 (제주한라대학교 호텔외식경영학과)
  • Baek, Seung Hee (Department of Foodservice Management, Shingu College) ;
  • Lee, Bumjun (Department of Hotel Foodservice Management, Cheju Halla University)
  • 투고 : 2019.02.22
  • 심사 : 2019.05.27
  • 발행 : 2019.06.30

초록

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 had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

키워드

SSMHB4_2019_v34n3_308_f0001.png 이미지

Two dimensional representation of Kano quality category

Kano evaluation table

SSMHB4_2019_v34n3_308_t0001.png 이미지

General characteristics and purchase behavior of the subjects

SSMHB4_2019_v34n3_308_t0002.png 이미지

Kano results of service quality attributes of premium packed meal products at a CVS

SSMHB4_2019_v34n3_308_t0003.png 이미지

Timko’s customer satisfaction coefficient of premium packed meal products at a CVS

SSMHB4_2019_v34n3_308_t0004.png 이미지

참고문헌

  1. 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
  2. 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
  3. 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
  4. 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
  5. Choi JW, Kim TH. 2014. Comparative analysis of the educational service quality of domestic and foreign culinary schools using the Kano Model.Korean J. Food & Nutr., 27(4):630-640l https://doi.org/10.9799/ksfan.2014.27.4.630
  6. Herzberg F. 1966 The work and the nature of man clevelan OH: The World Publishing Company
  7. Heung, Vincent C. S., Leung, Thomas K. P., Tan, Amy. 2000. The Use of Service Quality Indices to Measure the Relative Competitiveness of Restaurants' Services: The Case of Chinese Restaurants in Hong Kong. Pacific Tourism Review, 6(2):107-118
  8. Hong MS, Kang HS, Myung SH, Yoon DI. 2017. The Effect of Customer's Selection Attributes of Convenience Store Box Lunch on Positive Consumption Emotion and Customer Loyalty. Journal of the Korean Food Service Association, 13(2):29-44
  9. 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 https://doi.org/10.17961/jdmr.16.6.201312.5
  10. Jung CH. 2012. A study on the classification and satisfaction of service quality elements in the family restaurant using the Kano models. Product Revise, 26(2):218-241
  11. Kano N, Seraku N, Takahashi F, Tsuji S. 1984. Attractive quality and must-be quality. The Journal of the Japanese Society for Quality Control, 14(2):39-48
  12. Kwak DK, Kim SH. 1996. The prediction of the shelf - life of packaged meals (Kim Pab) marketed in convenience stores using simulation Study. Journal of Food Hygiene and Safety, 11(3):189-196
  13. 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
  14. 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 https://doi.org/10.1016/j.ijhm.2008.03.005
  15. 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
  16. 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
  17. Kim YC. 2004. Customer value and market segmentation: new approaches in developing marketing strategy analysis. Korea Business Review, 33(6):1757-1779
  18. 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
  19. 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
  20. 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 https://doi.org/10.1016/S0166-4972(97)00072-2
  21. Medical Today. Available from: http://www.mdtoday.co.kr/mdtoday/, [accessed 2016.05.133]
  22. 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 https://doi.org/10.31203/aepa.2016.13.3.011
  23. 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 https://doi.org/10.15706/jksms.2011.12.2.009
  24. Seo KA, Song JE, Han JS. 1993. A study on the pattern of shopping the level of customers' cognition and the level of satisfaction for foods sold in "24-hour market store" in Taegu city. Journal of the East Asian Society of Dietary Life, 3(2):73-81
  25. Stevens P, B. Knuston, M. Patton. 1995. "DINESERV: A Tool for Measuring Service Quality in Restaurants". The Cornell Hotel and Restaurant Administration Quarterly, 36(2):56-60 https://doi.org/10.1177/001088049503600226
  26. Yoon HC, Lee SB. 2006. A study on the family restaurant customers' needs by Kano model & potential customer satisfaction improvement index: Based on female customers. Journal of the Korean Institute of Industrial Engineers, 32(2):153-162
  27. Digital Times. Available from: http://www.dt.co.kr/contents.htm, [accessed 2019.01.03.]
  28. Edaily. Available from: http://www.edaily.co.kr/news/, [accessed 2018.12.03]
  29. Food Information Statistics System. 2016