• The Journal of the Korea Contents Association
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• v.9 no.2
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• pp.242-251
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• 2009

In this study, we analysed the impact of performing level of CSR-Labor standard index to corporate's expectation level to raise the employee's job satisfaction and morale. Using ordered probit analysis method, corporate higher level of performing CSR-Labor standard index is related with higher expectation of raising the employee's jobs satisfaction and morale on average. Also performing levels of individual index are positively related with expectation level. When using all standard indexes in the analysis, index 3 named "workplace without discrimination" and index 7 named "healthy and safe workplace" have significant coefficients. Therefore we confirmed that corporate making efforts to achieve safe workplace without discrimination has higher expectation to raise the employee's job satisfaction and morale. Finally we concluded that CSR-Labor standard index is properly constructed.

• The Journal of Asian Finance, Economics and Business
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• v.4 no.1
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• pp.67-78
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• 2017

The competitive nature of enterprises requires organizations to foster an environment that encourages employee innovation that leads to profitability and customer satisfaction. Organizational innovation is influenced by several factors with employee behaviour being one of the important factors. Employees contribute in the innovation process and thus, it is important for organizations to understand employee expectations to demonstrate innovative work behaviour in order to create and maintain an innovative work culture. In the present study, a conceptual model based on culture, reward and program, training, compensations, leadership and systems was tested to assess that impact on employee expectations leading to innovative work behaviour. The study was conducted in the context of city-state of Singapore due to its significant emphasis on promoting and nurturing employee innovation. The model was tested using empirical data collected through a survey of employees in Singapore. The results indicate that while culture, rewards and training programs have a direct relationship on employee expectations to demonstrate innovative work behaviour, when considered together, leadership and systems are significantly and positively associated with employee expectations. These factors are usually under the control of organizations and can be enhanced through systematic interventions, thereby providing practice managers an avenue to improve employee innovation behaviour. The other implications of the findings and future scope are discussed.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.308-317
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• 2020

The purpose of this study is to investigate the effect of differences between job expectations and satisfaction on overall employee satisfaction. A survey was conducted on administrative staff at S University in Seoul for 8 days from December 17, 2018 to December 24, 2018. First, the difference between job expectation and job satisfaction, a significant negative difference occurred for all 15 measurement variables. Second, the factors of work cost and personnel system were found to have a significant negative effect on employee satisfaction. If the expected discrepancy between work cost and personnel system increases by 1, employee satisfaction decreases by 0.35 and 0.24, respectively. Third, among the sub-categories of work cost and personnel system, department allocation and division of duties, proper compensation payment, rationality of compensation decision process, and good welfare system were found to have a significant correlation. By analyzing the significant correlation between expected discrepancies and employee satisfaction, focusing on items that can increase employee satisfaction while lowering the financial burden, narrowing the expected discrepancy of staff increases employee satisfaction and improves the quality of education services.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.225-235
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• 2000

Service quality has become an important factor to meet customer satisfaction in the food service industry where competition is getting severe. Organizations are focused upon strengthening customer loyalty through customer satisfaction. Therefore, this study, taking customers as subjects, is intended to analyze factors affecting customer loyalty, on the basis of service quality satisfaction. In doing. so, the analysis has been done with 232 customers who are purchasing service from the food services industry, for general information, and service quality expectation, service quality satisfaction and overall satisfaction. The results of the study are as below. 1) From a factor analysis, the service quality expectation level of customer has been categorized into 4 factors, which are named General ′General management ′, ′Food′, ′Reliability′and ′Reputation′. 2) From the factor analysis, the service quality satisfaction level of customer has been categorized into 6 factors, which are named ′Employee attitude′, ′Food′, ′Reliability′, ′Atmosphere′, ′Reputation′ and ′Price′. 3) After classifying customers into 3 groups according to two criteria-"will buy the service again" and "will suggest to others", a comparison has been done for the service quality expectation dimension of customers by each customer group. The result shows that the group having both the "will buy the service again" and "will buy the service again "and "will suggest to others" criteria, that is, with higher customer loyalty, tend to have higher point than other group in factors of ′Food′, ′Reliability′, ′Reputation′(p〈.05). 4) As per the dimension of customer\`s service quality satisfaction level, factors like ′Employee attitude′, ′Food′, ′Reliability′, ′Atmosphere′, ′Reputation′, and ′Price′have shown differences according to each loyalty group(P〈.001). 5) Customers′overall satisfaction level according to each customer loyalty group has been found to be more important for the group having a higher loyalty level(p〈.001) 6) From the discriminant analysis with employing judging variables, such as the customer′s service quality expectation level, service quality satisfaction level and general satisfaction level, customer loyalty groups have been identified as accurately as 68.9% of the explanatory power.

• Journal of Families and Better Life
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• v.9 no.1 s.17
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• pp.113-130
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• 1991

The purpose of the present study was to describe the expectation and the performance on the housework socialization of the age homemakers and to ivestigate their relationships to the demographic characteristics and the influences of other related factors. 344 homemakers who were older than 45 years and were living in Chunlabuk-do, 1990 were sampled for this study. The data were collected by questionnaire designed by the researcher and analyzed by using frequency, one-way ANOVA analysis of variance, t-test, and multiple regression analysis. The major findings were as follows ; 1) The aged homemakers' housework socialization score was higher than the average, The score of the expectation was higher than one of the present performance. Scores for the utilization of the household equipments and the utilization of employes's services were higer comparing to those for other variables of the performance and the expectation respectively. 2) There was the significant differences in the each of the present performance varibles related to th housework socialization among the following demographic varables ; Age of homemakers, years of marriage, education, residence area, types of housing, monthly income, and level of housework equipment possession. 3) There was the significant differences in the expectation on the housework socialazation among the following variables ; age of homemakers, years of marriage, education, monthly income, and types of housing. The significant differences were found in the utilization of grouped, the utilization of the commodity, the utilization of the household equipments as subvariables of housework socialization, among age of homemakers, years of marriage, and level of education, The significant differences were found in the utilization of employee's services among age of homemakers, types of family, and level of health. 4) The level of education and monthly income significantly influenced on the present performance of the house work socialization. Years of marriage, significantly influenced on the utilization of grouped, education on the utilization of the commodity.(the utilization of the producted materials) and the utilization of employee's services and monthly income on the utilization of the household equipments (the utilization of the household appliances, and equipments). The years of marriage and education significantly influenced on the expectation on the housework socialization in the order, Age of homemakers and years of marriage significantly influenced on the utilization of grouped, the utilization of the commodity, the utilization of employee's services and age of homemakers and monthly income on the utilization of the household equipments.

• Journal of Information Technology Services
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• v.18 no.5
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• pp.133-153
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• 2019

The application of mindfulness is increasing in corporation for business innovation. However, the influence of mindfulness has not been confirmed for employee in detail. Mindfulness is the awareness that arises from paying attention in the present. We often experience uncertainty abounds about what the information technology is, how well it works in the process of using information technology. According to the definition of mindfulness, mindfulness can deepen employee's thoughts and understanding of information technology and will provide a clue to the solution of the issue. This study focusses on impact of mindfulness on IT usage behavior, particularly on IT continuance usage. Research question of this study is whether mindfulness impact perceived factors related to IT continuance usage. The study of relationship between IT and mindfulness will have meaningful results because both IT and Mindfulness are aimed at corporate innovation. Based on most recent theory in IT continuance usage, called by Decomposed Expectation-Disconfirmation Model, we established hypotheses and examined the impact of mindfulness on perceived factors in process of IT continuance usage. For empirical analysis, we collected 303 employee samples and conducted Structural Equation Modeling for path analysis. We showed that mindfulness has a positive impact on perceived usefulness, usability and usefulness confirmation, usability confirmation. We also confirmed that antecedent of satisfaction is perceived usefulness, perceived usability and usefulness confirmation, usability confirmation, and satisfaction is the cause of IT continuance usage. We suggested academic and practical implication based on empirical analysis results. In academic perspective, we found the role of mindfulness in process of IT continuance usage. From practical point of view, we suggest to use of mindfulness program for IT continuance usage in corporation.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.397-409
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• 2001

The purposes of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. A survey of 4 factory foodservices was undertaken and detailed information was collected from 675 respondents. Statistical data analysis was completed using the SPSS package program for descriptive analysis, t-test and one-way ANOVA. Male had higher scores than female in perceptions of foods and services, and the differences were statistically significant. As analysis of expectation, perception and satisfaction result of age, expectation and perception were statistically significant, and mostly expectation and perception increased according as age increased. Expectation and perception showed statistical differences by marital status. Married people had higher scores in expectation and perception of food and service than single. According to family type, respondents living alone showed lower scores in expectation and perception of food and service than those living with family or relatives. Conversely, living alone had high expectation on service. As analysis of work type, office workers showed higher scores of service expectation, food and service perception than production workers. As education level increased, food and service expectation and perception increased mostly. As analysis of work post, food and service expectation and perception increased as work post raised. Meanwhile, married people had higher scores in service quality of satisfaction than single. Result of the study can be summarized as follows the analysis of expectation, perception and satisfaction of foodservice quality, the Quadrant of food and service quality expectation and perception according to demographic variables. Expectation, perception and satisfaction scores of foodservice attributes according to work type. The distribution of attributes with satisfyingly significant difference in grid.

• Journal of Korean Academy of Nursing Administration
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• v.12 no.2
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• pp.204-212
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• 2006

Purpose: The aim of this study was to analyze the gap between the nurse's expectation and perception of internal marketing activities. Methods: The participants of this study were 521 nurses working in four general hospitals. The data were collected by self-reporting questionnaires. They were analyzed using descriptive statistics and paired-t test. Results: First, the mean of the nurse's expectation of internal marketing activities was 3.83, and perception was 2.54, showing a significant difference. Second, in all of the five subcategories of internal marketing activities, there were also statistically significant differences. Regarding the vacation system, the expectation score was highest, and support of academic education programs in education and training, payed-leaves during vacation, discounting of medical fees in employee welfare, distress management and two-way intercommunication, and allowances in reward were followed. Conclusion: These results will be used to develop focused internal marketing strategies to enhance the nurses' motivation.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.67-77
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• 2006

This study was conducted to investigate the degree of visitors' expectation and satisfaction with foodservice qualities in the rural theme villages. The subjects were 210 participants in the rural theme villages of Gyeongsangbuk-do. The results of this study consisted of three major parts: sociodemographic characteristics, visitors' visiting behavior, the analysis of visitors' expectation and satisfaction. 98.8% of the subjects were accompanied by children and most respondents had the intention of revisiting. The foodservice qualities with the highest expectation scores were 'food freshness' (3.76 point) and those with the highest satisfaction scores were 'friendly employee' (4.14 point). According to the overall attributes, visitors' satisfaction was higher than expectation. 'Food taste' and 'Local food' were the relatively most important attributes for overall satisfaction in the rural theme village.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.19-26
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• 2020

Purpose: The old axion to put the customers first (e.g., customers are king, customers are always right) has been taken for granted in the service sector. In addition, many companies in South Korea are providing customer-first education for employees at their contact points to strengthen their competitiveness. However, excessive increase in the psychological power of the customer can lead to a problem of abuse of power, called 'Gap-jil.' Despite these concerns, most companies hardly discard policies to give high priority to customers because of the assumption that it enhances customer satisfaction leading to organizational performance. However, in recent years, some franchise catering companies have posted warnings about the abuse of power by customers, and a movement to pursue a power-balancing between service providers and their customers is spreading. Research design, data, and methodology: This research is conducted to reconsider the principle of the customer-first perspective and to create a basis for arguments that can solve the problem of abuse of power, which is recognized as a serious social problem. In this research, we test and analyze the effect of customers' psychological power in the context of a restaurant on expectation for service and response to service failure. Result: The result of an experimental study shows that the effect of psychological power on customer satisfaction can be somewhat negative. Also, customers with high psychological power are more likely to have high service expectations. Especially high psychological power of customers causes a difference in the expectation level of human factors such as employee attitude, while the difference in expectations of non-human factors such as restaurant atmosphere was not statistically significant. In addition, when customers with high psychological power encounter service failure situation, they are more likely to feel disappointment and regret with a service provider. Meanwhile, the effect of psychological power on complaining behaviors are not significant. Conclusions: The findings of this research provide meaningful implications that the service providers should reconsider their existing corporate culture and management policies that put customers first. In addition, the result of this research is provided meaningful opportunities to review the management philosophy for the company's customers and the education philosophy for the employee education.