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퍼지 이론과 AHP를 이용한 서비스품질 측정

원문정보

Using Fuzzy Theory and Analytic Hierarchy Process to MeasureService Quality of Fast Food

이회식, 한대희, 최용정

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

Since service industry contains intangibility, perishability, inseparability and heterogeneity, it makes peoples more difficult to measure service quality. Therefore, this study applies the Fuzzy Set Theory and Analytic Hierarchy Process(AHP) to evaluate the service quality in subjective environment. Fuzzy Set Theory helps to measure the ambiguity of concepts that are relative to human being's subjective judgement. Also, this study utilizes AHP method to evaluate the preference weights of service quality dimensions(tangibility, reliability, responsiveness, assurance, empathy) for customers.Finally, by synthesizing weights(derived from AHP) and defuzzy value(derived from Fuzzy numbers), outcome of this study provides not only synthetic judgment of service quality performance but also competitive factors(or non-competitive factors) between competitors.

목차

I. 서론
 II. 이론적 고찰
 III. 서 비스품질 측정을 위한 Triangular Fuzzy Number와 AHP 통합 알고리즘
 IV. 수치예제
 V. 결론 및 추후 연구과제
 참고문헌
 Abstract

저자정보

  • 이회식 Hoe-Sik Lee. 경기대학교 첨단산업공학부 교수
  • 한대희 Dae-Hee Han. 대림대학 산업경영과 전임강사
  • 최용정 Yong-Jung Choi. 경기대학교 첨단산업공학부 시간강사

참고문헌

자료제공 : 네이버학술정보

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