• Journal of Convergence for Information Technology
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• v.8 no.5
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• pp.173-181
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• 2018

The purpose of this study is to observe the influencing factors of elderly users of senior citizen centers' life satisfaction from an integrative perspecrive. In order to do so, 25 senior citizen centers located in the city of Seoul were selected as a sample on which a direct survey was conducted. A total of 448 were chosen as the final study subjects. The following are the study results. Firstly, although program satisfaction did not affect the life satisfaction of elderly users of senior citizen centers, senior citizen center user satisfaction and service quality had a positive influence on life satisfaction. Secondly, welfare satisfaction and self-worth had a positive influence on life satisfaction. Thirdly, existentiality, certainty and responsiveness had a positive influence on life satisfaction. In conclusion, this study aims to contribute to discussions for policies and the development of active programs that can improve the self-worth of elderly users by fulfillling leisure welfare satisfaction and achieving facility expansion, as well as vitalizing communication among elderly users.

• Journal of Global Scholars of Marketing Science
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• v.4
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• pp.111-131
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• 1999

본 연구는 인터넷 쇼핑시이트의 웹디지인 구성형식에 띠른 소비자의 쇼핑 프로세스의 차이점을 밝히고, 인터넷 쇼핑 사이트에 대한 소비자 만족도와 그 차원을 규명하고, 인터넷 편의성, 만족도 및 구매의도와의 관계를 조사하였다. 본 연구는 설문지조사법과 관찰법을 이용히여 인터넷을 사용하는 소비자로, 남여 대학생 101명을 편의추출히여 조사를 실시하였고, 자료분석방법으로는 기술통계, paired t-test, 요인분석, 회귀분석을 실시하였다. 연구 결과 첫째, 대부분의 응답자들이 인터넷사용과 인터넷 쇼핑에 어려움을 느끼지 않았으며, 인터넷 정보의 질은 소비자들이 기대수준에 미치지 못하는 것으로 나타났다. 또한 상품정보 제공 시 사진과 설명을 동시에 사용하는 것을 선호하고 상품 홈페이지 구성의 중요도 중 속도와 정보의 질을 중요시 여기는 것으로 나타났다. 둘째, 인터넷 쇼핑 프로세스의 관찰 결과 처음 쇼핑을 시도할 경우 인석하기 쉬운 기능키나 단어로 된 메뉴를 이용하는 경우가 대부분이며, 쇼핑 과정은 대부분 10번의 클릭으로 이루어졌고, 쇼핑과정 동안 쇼핑에 재미를 느끼지 못하는 경우도 많았으며 마음에 들지 않거나 선호하는 상품이 없는 경우 쇼핑을 중단하는 것이 대부분이었다. 그리고 매장구성은 텍스트보다는 그림을 선호하는 경우가 많았다. 셋째, 인터넷 쇼핑에 대한 소비자 만족요소 중에 '직접 가지 않아도 되는 것'과 '시간, 장소에 구애받지 않는다'는 항목에 대한 만족도가 높게 나타났으나 상품의 구색이나 가격, 유통업자 및 상품의 신뢰도 요인에 대한 만족도가 낮게 나타났으며 만족/불만족 요인으로는 주문처리의 정확성/다양성, 인터넷 쇼핑의 편의성, 상품의 다양성/신뢰성, 주문 방법의 편의/경제성, 쇼핑 방법의 용이성의 5가지 요인으로 나타났다. 넷째, 인터넷 편의성은 소비자 만족에 영향을 미치지 않는 것으로 나타났으나, 인터넷 쇼핑의 만족은 구매의도에 영향을 주는 것으로 나타났다. 쇼핑의 만족도가 높을수록 구매의도가 높은 것으로 나타났고, 상품의 다양성/신뢰성 요인에 대한 만족도가 높을수록 구매의도가 가장 높아지는 것으로 조사되었다. 인터넷 쇼핑 사이트에서 소비자들은 전형적인 의복구매행동과 유사하거나 오히려 더 많은 정보와 서비스롤 요구하는 것으로 나타났다. 직접 보지 못하고 구매해야 한다는 데 대한 두려움과 거부감을 많이 나타내고 쇼핑 시 즐거움에 대한 중요도도 높게 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1443-1451
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• 2008

This study was performed to develop menu satisfaction index in Business & Industry (B&I) food service and to survey customer's menu satisfaction using the index. The menu satisfaction index included 16 items with Likert 5 point. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8917, which indicated highly reliable. Construct validity was assessed by principal components analysis and then four factors explaining 65.964% of the total variance were found. Among the 15 items of menu satisfaction, the average scores of all items were above 3.0 out of 5. As a result of analysis on menu satisfaction factors, 'propriety of food temperature' (3.52 out of 5) was the highest consideration followed by 'sufficiency of format' (3.46), 'excellence in food' (3.35) and 'well-being orientation' (3.31). It could be said that customer's perception on the menu quality was very positive. Four factors were correlated with overall menu satisfaction positively. Especially, 'excellence in food', and 'well-being orientation' and 'sufficiency of format' affected significantly on overall menu satisfaction. It concluded that customers were satisfied with portion size, temperature, price but their needs for taste and health/nutrition-related service would be increased. The menu satisfaction developed in this study should be applied to other B & I food service operation by type.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.259-266
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• 2017

The purpose of this study was to improve satisfaction of university dormitory foodservice customers by analyzing the correlation between foodservice satisfaction and customer loyalty. The questionnaire was distributed to 510 students residing in a dormitory of a University located in Gyengsangbuk-do from 1st to 8th December, 2015. The average customer satisfaction score was 3.19/5.00. The category with the highest score was sanitation, followed by environment, food, reactivity, and menu. Male students showed significantly higher foodservice satisfaction score than females in terms of reactivity (P<0.01) category. Students living in the dormitory for over 2 years were significantly less satisfied with the dormitory foodservice in terms of menu (P<0.05) and reactivity (P<0.001) categories. The average customer loyalty score was 2.73/5.00. Scores for revisit intention, words-of-mouth intention, and intent not to switch were 2.80, 2.73, and 2.65, respectively. Revisit intention and words-of-mouth intention showed a significant (P<0.001) positive correlation with food, environment, menu, sanitation, and reactivity. Non-switching intention showed a significant (P<0.001) positive correlation with food, menu, and reactivity. After classifying customers into four groups according to customer satisfaction and loyalty, a comparison was carried out to determine satisfaction and loyalty by each customer stratum. In the "loyalist" group, satisfaction with sanitation and the advertise intention by revisit and words-of-mouth were significantly higher than in the other groups (P<0.001). In "defector" group, satisfaction with menu (P<0.001) and advertise intention by words-of-mouth (P<0.01) were significantly lower than in the other groups.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.872-880
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• 2014

This study was conducted to assess the characteristics and satisfactions related with facility foodservice for the elderly in the Northern Gyeonggi-do area (Republic of Korea). To accomplish this, a survey was conducted to investigate the general characteristics of the elderly, health information, and satisfaction with the foodservice of a welfare facility in the area. The main sources of health information for both the male and female elderly included 'health professionals' (49.0, 45.7%) and the 'mass media' (34.4, 33.5%), and they were revealed to trust the information from 'health professionals' (65.6, 59.5%), more so than the 'mass media' (19.8, 20.8%). The principal diseases of the elderly were 'hypertension' (27.1%), 'diabetes' (21.9%), 'palsy' (19.8%) in males, and 'hypertension' (32.4%), 'diabetes' (24.9%), 'arthritis' (15.0%) in females. Most male and female elderly indicated the main reasons for skipping a meal to be 'no appetite' (37.5, 53.8%) and 'indigestion'(19.1, 17.3%), respectively. The facility foodservice was used by the male elderly for the reasons of 'irritating to cook' (28.1%), 'to meet a friend' (26.0%), and 'economic' (14.6%), while the female elderly used it for the reasons of 'economic' (25.4%), 'to meet a friend' (23.1%), and 'irritating to cook' (23.1%). The reasons for satisfaction with the facility were subject to 'meal supply' (28.0, 37.2%), 'social exchanges' (20.0, 22.3%), and 'good facilities' (18.7, 18.2%). Regarding the officers and nurses of the facility, 13.3% and 9.3% of males and 8.3% and 12.4% of females indicated satisfaction, respectively. The satisfaction with foodservice influenced the welfare facilities, and providing a successful environment for foodservice requires strengthening of the education of facilities employees to become friendlier. Based on these results, greater efforts should be made to provide meaningful information regarding the facility foodservice for the elderly related to the silver service industry in the Northern Gyeonggi-do area as soon as possible.

• The Journal of the Korea Contents Association
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• v.17 no.5
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• pp.591-601
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• 2017

The purpose of this research was to identify the effects of factors determining life satisfaction (LS) of local residents in chungbuk province. After reviewing the literature, this research selected and developed the 9 categories and specific indicators of LS. This research had obtained data through a face to face investigation using questionnaire, which surveyed 1,619 residents at 11 local governments in chungbuk province. This research analyzed the data using descriptive statistical methods and multiple linear regression method. This research found that 1) the level of overall LS had 4.433 points out of 7, the level of residential environment satisfaction had highest point (4.911), but the level of leisure culture satisfaction had lowest point (4.155), 2) in multiple regression analysis, The effect of income and consumption level on LS was highest. The degree of labor and life-social services was important factor to increase LS. The results of this study were expected to provide many implications for implementing policies to improve LS in the country and local governments.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.174-190
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• 2015

This study looks at a causal relationships between service quality and behavior intention(re-visiting, recommendation, loyalty) to attract customers and make them loyal customers in the context of Japanese restaurants. The study includes 250 consumers who have experience in Japanese restaurants located in Busan to conduct survey for empirical testing. To achieve the purpose of current study, frequency test, multiple/simple regression analysis, and factor analysis were conducted with SPSS 18.0 statistical program. Structure Equation Model analysis has been employed for hypothesis testing. Results showed that the service of employee has been recognized as an primary factor among elements of Japanese restaurants' service quality to satisfy customer, and employee's service is the strongest affecting factor to consumers' behavioral intention as well. In addition, the food quality identified as an the strongest factor that affects behavior intention, whereas physical environment is the lowest factor. It can be interpreted that the quality of food is very important element to make their consumers revisit or recommend the restaurant to others. In this study, especially, the service of the employee has been identified as an key factor to customer satisfaction and behavioral intention. Therefore, CEO or restaurateurs of Japanese restaurants have to consider the importance of service quality and food quality to make more patrons as well as their business success.

• Journal of Digital Convergence
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• v.18 no.6
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• pp.401-409
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• 2020

The purpose of this study is to develop a convergence inpatient medical service patient experience management model(IMSPEMM) that can help in the management strategy of a medical institution to create a patient-centered medical culture. Using the original data from the 2018 Medical Service Experience Survey, 593 people with medical services inpatient(MSI) over the age of 15 were analyzed. By using the decision tree model, we developed a prediction model for overall satisfaction(OS) with the inpatient medical service experience(IMSE) and the intention to recommend patient experience(RI), and were classified into 4 and 7 types. The accuracy of the model was 68.9% and 78.3%. The OS level of IMSE was the nurse area and the hospital room noise management area, and the RI decision factor was the nurse area. It is significant that the IMSPEMM for MSI was presented and confirmed that the nurse area and the noise management area of the hospital room are important factors for the inpatient experience. It is considered that further research is needed to generalize the IMSPEMM.

• Journal of Agricultural Extension & Community Development
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• v.19 no.4
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• pp.833-857
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• 2012

This study was carried out aiming to provide information and enhance the satisfaction of real-time smartphones users on Rural Amenity Resources Information Services. For this purpose, domestic and international discussions and surveys on technology developments and expert analysis smartphone technology were reviewed. And empirical data were collected from 600 people through structured questionnaires including smart-phone experience, smartphone usage behavior, the required content, service items, service quality, Through this information, the content of rural amenity resources, how to take advantage of smart phones. Service Plan and developed, and a rural village locations to target mobile phone technology, the content was established. Through the preference analysis of the collected data, we designed the contents of rural amenity resources information based on smart-phone. It will be helpful to enhance the interchange between urban and rural such as farmer's market and rural tourism.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.224-238
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• 2014

This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.