• Korea Journal of Hospital Management
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• v.8 no.3
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• pp.49-71
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• 2003

The purpose of the study is exploring the relationship among patient perceived quality of dental care, satisfaction, and royalty in dental clinics and hospitals. The observation of the study is outpatient visiting dental clinics and hospitals located in Seoul and Kyung-Gi Do area, and surveyed the outpatients. The contents of the survey are consisted with questions including quality of care perceived by the patients, costumer satisfaction, and royalty, and measurement for each question is using five point Likert scale. According to result of bi-variate analysis, there was the significant relationship among specialized care, value of the care, and kindness in quality of dental services, level of care in dentists significantly influenced on costumer satisfaction and costumer royalty, and there was the significant relationship between costumer satisfaction and royalty. According to result of regression analysis on the costumer satisfaction, the costumer satisfaction positively related with the convenience of facility, specialized care, value of care, patient age, number of visit, and spend time for treatment, and housewives and self-employees were likely to satisfy on care than regular employees. By result of full regression model and reduced model on costumer royalty, satisfaction could explain 86% on the costumer royalty such as re-visit and promoting other people, and increase of explain power is not significant when other independent variables joined model (full model). Considering efficiency of model, costumer royalty could be explained by satisfaction only rather than other independent variables used. Finally, This study shows that the social-demographic variables of patient influenced the patient satisfaction, and the patient satisfaction influenced patient royalty directly.

• The Korean Journal of Health Service Management
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• v.3 no.1
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• pp.25-32
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• 2009

The goal of this paper is to estimate firm performance of hospital coordinators through a survey on employees of medical institutions placed in Busan and Ulsan. The survey for this paper is constituted by 34 questions of 4 groups related to firm performance, qualification requirement, general fact and a certificate of qualification. The survey was carried out from September 12th, 2008 to September 24th 2008 and 388 question sheets collected finally and used for result analysis. In the result analyses related to hospital coordinator and firm performance, we found some principal outcomes such that 88.6% of respondents approved that hospital image by patients and customers is raised, 87.7% of respondents approved that degree of patient's satisfaction on hospital services is raised, and 81.5% of respondents approved that employees recognized importance of services on customers, by hospital coordinators. In the result analysis on differences in firm performance by presence of a certificate of qualification for hospital coordinator, there were meaningful differences in degree of patient's satisfaction, financial performance and degree of employee's recognition on importance of services. From the all of the above results, we verified that establishment and improvement of educational process for hospital coordinator should be performed through researches on degree of patient's and costumer's satisfaction for hospital coordinator, degree of hospital coordinator's satisfaction for the job and surveys of requirements from related industry.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.187-202
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.04a
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• pp.81-87
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• 2007

PMIS (Project Management Information System) has been applied in the R4-PROJECT This construction project has been controlled and managed by PMIS for the whole process of project. Moreover, this PMIS is updated to the Self-regulation System for Quality and Safety Management which is integrated and developed from PMIS in R4-PROJECT. So, The Self-regulation System for Quality and Safety Management has been delivering effective communication and information distribution with various stakeholders related to project and also brought the achievement of efficient construction management. As the system is successfully utilize, the satisfaction of costumer request and the performance of no accident for 550 million hours could be attained.

• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.488-499
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• 2017

This study analyzes the effects of residential satisfaction factors of small sized housing, according to the costumer groups based demographic aspects. To attain the goal of this study, we set 8 groups (male and female : 2 groups, ages : 3 group, marriage : 2 groups, including whole group : 1) and selected 6 independent variables such as the social factor, economic factor, accessibility factor. external comfort factor, physical factor, and convenience of living factor. As a result, it is found that the economic factor has the statically significant determinant in all the 8 groups, with big positive coefficient. And the convenience of living factor is another important significant determinant in 6 groups. But the physical factor shows low the significant influence or insignificant influence in the all groups. Other factors, such as the external comfort factor, the social factor, accessibility factor. and convenience factor, are different depending on the groups.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• The Research Journal of the Costume Culture
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• v.18 no.2
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• pp.348-370
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• 2010

The purpose of this study was to propose some plan which could satisfy consumer's expectation emotional needs by comparing emotional scale between fashion brand image and brand website coloration image. For this study, 12 brand websites within four fashion zone, men's clothing, women's clothing, casual wear, and sports wear were chosen. The questionnaires were comprised of 27 emotional adjectives which were selected from previous studies. The questionnaires were distributed to university students and office workers for 3 to 17 on September. Among them, 118 questionnaires were analyzed by SPSS tool. The qualitative analysis for emotional adjective sorting, content analysis for website color chip sorting, and quantitative analysis for consumers were used in this study. Some differences exist between brand image and website coloration band image as the result. As the numbers of internet user became larger, the costumer's emotional image which gives maximum satisfaction is getting more important in fashion brand website. Therefore, fashion website managers should satisfy consumers with functional and emotional needs.