바로가기메뉴

본문 바로가기 주메뉴 바로가기

ACOMS+ 및 학술지 리포지터리 설명회

  • 한국과학기술정보연구원(KISTI) 서울분원 대회의실(별관 3층)
  • 2024년 07월 03일(수) 13:30
 

logo

  • P-ISSN1738-3110
  • E-ISSN2093-7717
  • SCOPUS, ESCI

Kano 모델 및 가중 PCSI를 통한 서비스품질 개선에 관한 연구

A Study on the Service Quality Improvement by Kano Model & Weighted Potential Customer Satisfaction Index

The Journal of Distribution Science(JDS) / The Journal of Distribution Science, (P)1738-3110; (E)2093-7717
2010, v.8 no.4, pp.17-23
https://doi.org/https://doi.org/10.15722/jds.8.4.201012.17
김상철 (Dept. of Distribution Management, Yuhan University)

초록

은행의 고객만족 및 서비스 품질을 통한 경쟁력 강화를 위해 은행에 대한 품질요인을 '과정품질(process quality)', '결과품질(outcome quality)', 그리고 '서비스 환경품질(service quality)'의 세차원으로 나누어 분석하였다. 서비스 품질에 대한 분류는 Kano의 품질분류 모델을 이용하였으며 고객만족 개선을 위한 고객만족 지수를 산출하였다. 고객만족 지수의 산출은 기존에 사용하던 잠재적 고객만족 개선지수(PCSI Index)의 한계를 보완하여 가중 잠재적 고객만족 개선지수(WPCSI)를 이용하였다. 가중 잠재적 고객만족 개선지수(WPCSI)는 본 연구에서 제시한 방법으로 고객들이 인식하는 품질요인에 대한 중요성을 고려한 지수이다. 연구결과 '직원의 업무처리 능력', '원하는 서비스를 제공받은 정도', '직원이 업무를 신속하게 처리하는 정도'의 품질특성 요인이 고객에게 충족될 경우 만족도가 높아지는 것으로 나타났으며, '직원들의 상품설명에 대한 적극성', '서비스 환경이 전반적으로 아름다운 정도'는 충족과 만족간에 큰 차이를 보이지 않고 있음을 확인할 수 있다.

keywords
Kano 모델, 잠재적 고객만족 개선지수, 가중 잠재적 고객만족 개선지수

Abstract

The Banking industry is expanding rapidly. To keep the competitive advantages, participating companies concentrate their resource to provide the distinguishable services by increasing the service quality. This study is to find that how three kinds of service quality(process, output, and service environment) affect on the customer satisfaction. In this paper, WPCSI (Weighted Potential Customer Satisfaction Index) was developed using Kano model and PCSI. Kano's model of service quality classification was used to improve customer satisfaction, customer satisfaction index was calculated. Customer satisfaction index was calculated using the existing potential for improving customer satisfaction index (PCSI Index) to complement the limitations of the weighted potential improve customer satisfaction index (WPCSI) were used. Analysis using PCSI improve the quality of service levels may be useful in assessing. However, this figure is a marginal degree of importance on customers and quality characteristics have been overlooked but has its problems. A service provided to customers with some important differences depending on the interpretation of the scope for improvement is to be classified. In other words, the level of customer satisfaction and the satisfaction of the current difference between the comparison factor for the company to provide information about the priority of the improvement was not significant. Companies are also considered important that the customer does not consider the uniform quality of service provided can be fallible. In this study, the weighted potential to improve it improve customer satisfaction index (WPCSI) proposed a new customer satisfaction index. This is for customers to recognize the importance of quality characteristics by weighting factors, to identify practical and improved priority to provide more useful information than has been. Weighted potentially improve customer satisfaction index (WPCSI) presented in this study by the customers aware of the importance of considering the quality factor is an exponent. The results, 'Employees' working ability', 'provided the desired service level', 'staff to handle this task quickly enough' to the customer of the factors had significant effects on satisfaction are met. On the other hand 'aggressiveness on the product description of employees', 'service environment as a whole, beautiful enough to' meet and shows no significant difference between satisfaction. But 'aggressiveness on the product description of employees' and reverse (逆) were attributable to the quality. Small dogs and overly aggressive products that encourage the customer dissatisfaction that can result in widening should be careful because the quality factor can be said. As a result, WPCSI is more effect to find critical factors which can affect customer satisfaction than PCSI. After that, we discuss effects and advantages of customer satisfaction using WPCSI. This study, along with these positive aspects, the limitations are implied. First, this study directly to the bank so that I could visit any other way for customers, utilizing the Internet or mobile to take advantage of the respondents were excluded from the analysis. Second, in survey questionnaires can help improve understanding of the measures will be taken. In addition to the survey targeted mainly focused on Seoul, according to a sample, so sampling can cause problems is the viscosity revealed intends.

keywords
Kano 모델, 잠재적 고객만족 개선지수, 가중 잠재적 고객만족 개선지수

참고문헌

1.

윤호철, 이상복 (2006), “Kano 모델 및 PCSI 지수를 통한 패밀리 레스토랑 이용고객 Needs에 관한 연구 : 젋은 여성고객을 중심으로”, 대한산업공학회지, 제32권 제2호, 153-162.

2.

임성욱, 박영택 (2010), “Kano 모델을 기반으로 한 잠재적 고객만족 개선지수”, 품질경영학회지, 제38권 제2호, 248-260.

3.

권민택 (2008), “은행 서비스 품질이 고객만족과 서비스 충성도에 미치는 영향”, 서비스경영학회지, 제9권 제4호, 135~167.

4.

민계홍 (2007), “외식업체의 서비스품질이 고객만족도 및 재방문의도에 미치는 영향”, 한국식품조리과학회지, 제23권 제5호, 677-684

5.

최주호 (2003), “호텔서비스 인카운터에서의 지각된 서비스 품질, 고객태도, 만족, 재이용의도간의 영향관계, 관광레져연구, 제15권 제2호, 59-77.

6.

Birgelen, M., Wetzels, M. & Ruyter, K. de (1997), “Commitment in service relationship : an empirical test of its antecedents and consequences": EMAC Conference Proceedings, University of Warwick

7.

Bitner, M. J. (1990), "Evaluating service encounters : The effects of physical surrounding and employee response, Journal of marketing, 54 (2), 69-82.

8.

Brady, Michael K. & Joseph Cronin Jr, J. (2001), "Some new thoughts on conceptualizing perceived service quality: a hierarchical approach", Journal of marketing, 65, July, 34-49.

9.

Caruana, Albert (2002), "Service loyalty : the effects of service quality and the mediating role of customer satisfaction", European Journal of Marketing, 36 (7/8), 811-828

10.

Chow, I. H., Lau, V. P., Lo, T, W., Sha, Z. & Yun, H. (2007), "Service quality in restaurant operations in China : Decision and experiential oriented perspectives, Hospitality Management, 26, 698-710.

11.

Kano, N., Seraku, N. & Takahashi, F. (1984), "Attractive quality and must be quality", The Journal of the Japanese Society for Quality Control, 14 (2), 39-48.

12.

Oliver, R. L. (1981), "Measurement and evaluation of satisfaction process in retail setting, Journal of Retailing, 57 (3), 25-48.

13.

Reichheld, Fredrick F. & Earl Sasser, W. (1990), "Zero defections: quality comes to service", Harvard Business Review, 78 (July-August), 105-113.

14.

Spreng, R. A. & Mackoy, R. D. (1996), "An empirical examination of a model of perceived service quality and satisfaction, Journal of Retailing, 72 (2), 201-214.

15.

Sureshchandar, G. S., Chandrasekharan Rajendran & Anantharaman, R. N. (2002), 'The relationship between service quality and customer satisfaction-a factor specific approach", Journal of Service Marketing, 16 (4), 363-379.

16.

Timko, M. (1993), "An experiment in continuous analysis", Center for Quality of Management Journal, 2 (4), 17-20.

The Journal of Distribution Science(JDS)