• Culinary science and hospitality research
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• v.17 no.5
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• pp.30-41
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• 2011

This study investigates coffee consumers' perceptions of coffee shops, using the Importance-Performance Analysis and the Fishbein Attitude Model approach. A survey was carried out in coffee shops(2010, 12/6~12/20), and 175 out of 200 copies of questionnaire were returned from the coffee shops. After excluding 27 unusable cases which had an unacceptable level of missing data, 148 cases were used for analysis. The IPA showed that an attractive facade, toilet cleanliness, coffee freshness, coffee taste were included in the area of maintaining good results while coffee price was in the area of concentrating efforts, which coffee shop managers should improve. Also, the analysis using the Fishbein attitude model showed that coffee taste, an attractive facade, toilet cleanliness, and coffee freshness were in order of importance, and Starbucks, Angelinus, Caffebene, and Pascucci are in order of brand preference. Although this study has some limitations(such as self-report, common method bias), it shows significant implications to coffee shop managers.

• Journal of the Korean Society for information Management
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• v.36 no.1
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• pp.31-52
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• 2019

The purpose of this study is to apply the Servicescape, which is used to measure the spatial services in marketing, to the studies on university libraries, in order to identify the influence of the library spaces and facilities on the satisfaction and continuance intention of the users of university libraries. For this purpose, questionnaires and in-depth interviews were conducted for users in ten private universities located in Seoul. Servicescape factors of the libraries showed that cleanliness, comfort, aesthetics, and convenience had a significant influence. Of these, convenience turned out to have the highest level of influence upon satisfaction, followed by cleanliness, aesthetics, and comfort. Descriptive statistical analysis showed whether there were significant differences in satisfaction and continuance intention based on the differences in the characteristics of the samples. Findings show that it would be necessary to provide spaces that can accommodate the various functions of a university library; seek advancement of the services; and develop the spaces of a library in consideration of cleanliness, comfort, aesthetic, and convenience. This study introduced the concept of Servicescape for the first time in the field of library and information science. This study implies that the results assist a more detailed analysis for the Library as Place dimension of LibQUAL+, and provide a new guideline for practitioners who design library spaces.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.33-40
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• 2012

The purpose of the study is to examine the importance and performance degrees between Selection Attributes of American beef by IPA(Importance-Performance Analysis) for university students in Seoul and Gyeonggi Area. A total of 590 questionnaires were distributed, and 481 questionnaires were used in the study (81.5% of response rate). According to the IPA results of 12 selection attributes for American beef, the selection attributes with relatively low satisfaction but high importance(II quadrant) were 'country of origin', 'safety', 'cleanliness and hygiene'. The factor to be improved relatively through to the results of IPA was consumer confidence factor ('country of origin', 'safety', 'cleanliness and hygiene') and it was confirmed that university students had a low satisfaction in large degrees compared to the significance of American beef. Therefore, recovery of consumer confidence of American beef is urgent as well as the need to increase satisfaction of consumers. From now on, based on these results, it is considered that many efforts are necessary to increase the trust of consumers by planting awareness that American beef is safe by setting institutional conditions to vitalize purchase of American beef. Moreover, it is considered that these efforts would be significant for the vitalization of restaurants with beef as their main menu, and vitalization of consumption of Korean beef as well as American beef henceforth.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.173-193
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• 2013

This study was conducted to investigate the effects of servicescape factors(space, convenience, aesthetics, comfortableness, cleanliness), brand reputation and experiences factors(feel, think, act, relate) on emotional and cognitive reactions of visitors to Korean restaurants. It also investigated the relationship between emotional and cognitive reactions and brand loyalty. A total of 353 questionnaires were analyzed using the factor analysis, a reliability test, and structural equation modeling analysis. The results revealed that space, aesthetics and comfortableness were positively related to emotional reaction, and convenience and cleanliness were related to cognitive reaction. This study also found that brand reputation was positively related to emotional and cognitive reactions. Moreover, it was found that think was positively related to emotional reaction, and feel, think, act and relate were positively related to cognitive reaction. Finally, cognitive reaction was positively related to loyalty. Therefore, Korean restaurant marketers should introduce or strengthen servicescape, brand reputation and experiences, which increases brand attitude or loyalty.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• Journal of Digital Convergence
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• v.19 no.2
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• pp.307-314
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• 2021

This study was to analyze the satisfaction and intention to recommend a hospital for spinal and joint patients. Using a structured questionnaire at a spinal and joint hospital in Seoul in 2019, and the relationship between demographic and social characteristics and patient satisfaction, factors influencing hospital satisfaction, and recommendation intention were analyzed. In outpatients, hospital satisfaction was higher in neatness and cleanliness of staff, kindness and facility environment comfort, and hospital satisfaction was low in questions related to waiting time. In inpatients, women's satisfaction was higher in the nursing and hospital environment areas. The correlation analysis between the satisfaction and the willing to recommend, there was a positive correlation. In the sub-analysis, hospital satisfaction was higher in the group that responded with respect and courtesy, listening, satisfaction of the nurse, hospital cleanliness and safety. This study is can be used to improve the quality of hospital care services in related hospitals.

• Journal of Integrative Natural Science
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• v.14 no.2
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• pp.35-40
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• 2021

In this paper, we proposed a multi-subject-level sentiment analysis model for user reviews using the Latent Dirichlet Allocation (LDA) method targeting user-generated content (UGC). Data were collected from users' online reviews of hotels in major tourist cities in the world, and 30 hotel-related topics were extracted using the entire user reviews through the LDA technique. Six major hotel-related themes (Cleanliness, Location, Rooms, Service, Sleep Quality, and Value) were selected from the extracted themes, and emotions were evaluated for sentences corresponding to six themes in each user review in the proposed sentiment analysis model. Sentiment was analyzed using a dictionary. In addition, the performance of the proposed sentiment analysis model was evaluated by comparing the emotional values for each subject in the user reviews and the detailed scores evaluated by the user directly for each hotel attribute. As a result of analyzing the values of accuracy and recall of the proposed sentiment analysis model, it was analyzed that the efficiency was high.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.164-177
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• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

• Korea Journal of Hospital Management
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• v.19 no.4
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• pp.34-44
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• 2014

The objective of this study is to analyze the effects of DINESCAPE on patient satisfaction and the intention of maintaining long-term relationship for Chinese Patients who received medical services at plastic surgery clinics in South Korea. For an empirical analysis, a total of 250 respondents were surveyed from may 1 to october 20, 2014. Of these, 200 respondents were considered to be reliable for statistical analysis. According to the analysis results, among the components of DINESCAPE, atmosphere, cleanliness, convenience and accessibility, employees service, and the convenience of using the websites had positive effects on patient satisfaction, which exerted a positive effect on the intention of maintaining long-term relationship with patients.