• International Journal of Quality Innovation
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• v.10 no.1
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• pp.77-87
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• 2009

The main aim of the paper is to provide an empirical analysis on patient satisfaction as an indicator of service quality in Malaysian public hospitals. Self-administered questionnaires were administered to patients by convenience sampling. Two sets of questionnaires were used, one for inpatient and another one set for outpatient. Selection of hospitals was made according to states in Peninsular Malaysia. 23 hospitals covering all state level hospitals, the National Referral Centre and selected district hospitals were chosen as respondent hospitals. Two dimensions of service quality emerged, namely clinical and physical dimension of service. Both outpatient and inpatient were found to be more satisfied with clinical dimension of service than physical dimension. For outpatient satisfaction, there was positive correlation between waiting time and patient satisfaction. Patient satisfaction was also found to be higher in the smaller district hospitals than in the larger state hospitals. For clinical dimension of service, patients were satisfied with the services of doctors and nurses, while for physical dimension of service, patients were satisfied with the cleanliness of the facilities. The ability of the research to be conducted by random sampling was inhibited by the reluctance of patients to cooperate, which led to the use of convenience sampling. Studies have also shown that patients are reluctant to express their feelings on services provided by their caregivers. The study provides primary data for a nationwide study on patient satisfaction in Malaysian public hospitals, for both inpatient and outpatient.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.21 no.4
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• pp.53-61
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• 2013

In-flight service, depending on the perceptions of service satisfaction because ever turns into a variable, which enables service providers the flexibility of a variable in the end flight service to suit your needs to providing comprehensive and proactive services of the crew will be motivated. In addition, the service provider's motivation to work in a confined space on board the flight service characteristics in-flight service will be a major impact on the environment. This service-oriented environment, in-flight service and motivation in order to verify the impact on services in Cape factors as independent variables and the dependent variable service-oriented multi-regression analysis was performed. As a result, the motivation of the crew and the crew of the service-oriented, with a voluntary service crew services dependent variable parameters that affect the behavior of the acts. Services and service-oriented motivation Cape factors significantly influence both the irradiated while the impact on voluntary service and results verification service aesthetics, cleanliness, and physical service environment, only the voluntary services of the crew a positive effect on that the effects were investigated.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• Journal of the Korean Institute of Telematics and Electronics A
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• v.30A no.11
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• pp.99-104
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• 1993

We analyzed the D.I. water used in wet cleaning process of semiconductor device manufacturing both at the D.I. water plant and at the wafer cleaning bath to detect the impurity source of D.I. water contamination. This shows that the quantity of impurity is related to the resistivity of D.I. water, and we found that the cleanliness of the wafer surface processed in D.I. water bath was affected by the degree of the ionic impurity contamination. So we evaluated the cleaning effect as different method for Fe ion, having the best adsoptivity on wafer surface. Moreover the temperature effect of the D.I. water is investigated in case of anion in order to remove the chemical residue after wet process. In addition to the control of D.I. water resistivity, chemical analysis of impurity control in D.I. water should be included and a suitable cleaning an drinsing method needs to be investigated for a high yielding semiconductor device.

• Journal of the Korea Safety Management & Science
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• v.19 no.2
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• pp.95-100
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• 2017

In this study, the bacterial contamination level of equipments and devices in the nuclear medicine department of a university hospital was investigated. CNS was detected from the sample collected from the door opening button of the nuclear medicine department. Bacillus sp. was detected from the table and CNS with Bacillus sp. were detected from the control button at the PET-CT room no.1. Also, CNS was detected from the table and the control button at the PET-CT room no.2. In the distribution room no.1, CNS and Bacillus sp. were detected while CNS being detected from the distribution room no.2 and CNS with Bacillus sp. being detected from the distribution room no.3. In the injection room, Enterrococcus faecium and Pontoea sp. were detected. On the table of the ecsomatics room, Pontoea sp. was detected. Bacillus sp. was detected from the inside of the syringe Pb shield and CNS was detected from the outside. Enterrococcus faecium was detected from the Gamma camera table and Bacillus sp. was detected from the door grip. On the chair at the patient waiting room, Pseudomonas aeruginosa abd Bacillus sp. were detected. Therefore, it was understood that infection should be prevented by securely sterilizing examination devices after each examination, maintaining cleanliness by regular sterilization of waiting chairs and such objects with a number of direct contacts with patients, and infection education for the features of nuclear department.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.308-315
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• 2019

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.

• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.317-327
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• 2017

The purpose of this study is to analyze the effects of the convergence of the in-flight meal quality, the customer satisfaction, the brand image and brand loyalty. A total of 170 questionnaires were finally used for the 'analysis of factors, analysis of reliance, analysis of corelation and multiple regression analysis.' We found out that the in-flight meal quality came up with the food factor, service factor and cleanliness factor. The results of the study are as follows; First, only the food factor and the service factor positively affected the customer satisfaction. Second, the food factor and the service factor positively affected the brand image. Third, the customer satisfaction positively affected the brand image and the brand loyalty. Lastly, the brand image positively affected the brand loyalty. According to this study, the in-flight meal quality, customer satisfaction, brand image and brand lo oyalty in the airline service are very important factors for a successful marketing strategy.

• The Journal of the Korea Contents Association
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• v.14 no.5
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• pp.411-424
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• 2014

This study tries to establish the evaluation standards of the service quality of local cultural festivals in an effort to identify public awareness of those festivals. Also, based on the importance-performance importance-performance analysis on the service quality, this research is aimed at finding ways to enhance service quality and to improve operation plans in more efficient ways for the maximization of visitors' use of festivals. Ultimately, the current study seeks to make a contribution to improving the quality of local cultural festivals. The results of the correspondence t-test analysis of importance and performance revealed that significant differences were found in following items of five factors; 1) in the responsiveness factor, the presence or absence of rest space, facility guide, communication, and installation of public restroom/cleanliness 2) in the certainty factor, food prices and staff members' kindness 3) in the reliability factor, all items including festival pamphlets (to the festival venue), guidance facilities/signposts, hospitality, schedule information, and quick responses 4) in the tangibility factor as well, all items such as the awareness of local culture, benefits, and storytelling 5) in the empathy factor, diversity of events and festival contents.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.139-150
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• 2010

The purpose of this study is to examine the market segments of Korea specialty coffee shops based on the benefit variables by customers when they visit a coffee shop. For this study, SPSS WIN 17.0 was used for the frequency analysis, factor analysis, reliability test, cluster analysis, one-way ANOVA and cross tabulation. Benefit factors were divided into atmosphere factor, value factor, marketing factor, cleanliness & comfort factor, and service factor. Three distinct segments of customers were identified: passive benefit seekers, marketing benefit seekers and emotion benefit seekers. In order to explore differences between clusters and demographic and behavior variables, cross tabulation were used. These findings could be helpful for the marketers who need to establish a marketing strategy for grasping the characteristics of market segments and generating profits.