• Journal of Korea Society of Industrial Information Systems
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• 제23권5호
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• pp.145-157
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• 2018

The purpose of this study is to explore ways of service recovery and procedures through the service failure cases depending on the employee capacity that leads to improving quality of the airline cabin service. This study was tested using the failure case of airline in korea. Since interrupting and discontinuing of customer service affect customer defections, customer satisfaction must quickly respond to the service's error situation. The service of the cabin crew is closely related to the customer's evaluation, the direct connection. Customer's objectives are to meet employee needs for service recovery and to recognize and analyze customer perceptions of human resources services, restore customer expectations and maintain contracts with customers. Therefore, this study proposes a set of strategies for effectively preventing and responding to customer related service failure in the airline cabin service.

• Proceedings of the Safety Management and Science Conference
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• 대한안전경영과학회 2013년 춘계학술대회
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• pp.565-580
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• 2013

Competition to attract customers to the increase of the golf club, but the less people enjoying golf for a variety of issues, including the economic downturn, so golf is going deepened. Therefore, the local golf club is faced with the difficulty of management. In the case of the golf club human resource is the most important factor, because it has a high labor intensive nature of the industry as a type of facilities and services on the basis of intangible human resources. In this paper, to confirm the internal marketing activities and internal service quality, basic premise is that for an external customer satisfaction, internal customer satisfaction should be preceded, and try to analyze these execution factors on job satisfaction and customer orientation, either directly or indirectly affected. The empirical results, the management support in the internal marketing activities were the factors affecting the intrinsic job satisfaction, and the internal service quality were factors affecting employees of the intrinsic job satisfaction and extrinsic job satisfaction.

• Journal of the Korean Society of Clothing and Textiles
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• 제29권2호
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• pp.356-366
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• 2005

The purpose of this study was to examine a path analysis of perceived service quality, store image, alternative store attraction, consumer satisfaction and switching barrier perception on store loyalty in apparel product purchasing. The questionnaire was administered to 450 women shopped in a department store in Gwang-ju during September, 12-26, 2002. Data collected from 384 women were analyzed by using frequency, multiple regression analysis, path analysis by SPSS for WIN program. The results were as follows ; First, the switching barrier perception, consumer satisfaction, perceived service quality, store image significantly influenced store loyalty. Second, the consumer satisfaction, perceived service quality, store image, alternative store's attraction significantly influenced switching barrier perception. Third, the perceived service quality, store image, alternative store's attraction significantly influenced consumer satisfaction. Fourth, the perceived service quality, store image, alternative store's attraction had indirect effects on store loyalty mediated by consumer satisfaction and switching barrier perception. The consumer satisfaction had indirect effects on store loyalty mediated by switching barrier perception. In short, perceived service quality, store image, alternative store's attraction influenced on store loyalty mediated by consumer satisfaction and switching perception.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.192-200
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• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• Nutrition Research and Practice
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• 제14권2호
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• pp.167-174
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• 2020

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. SUBJECTS/METHODS: A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. RESULTS: Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. CONCLUSION: The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4^th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.

• The Journal of Industrial Distribution & Business
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• 제10권7호
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• pp.71-82
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• 2019

Purpose - This study aims to identify the priorities of medical service quality improvement by customer satisfaction characteristics and potential customer satisfaction improvement (PCSI) index based on the dualistic quality classification of Kano Model (1984) for Comprehensive Health Screeening Center in General Hospitals and Centers only for Comprehensive Health Screening and suggest a direction for future improvement. Research design, data, and methodology - Through advanced research on health screening medical service quality, this study set four service quality factors, including tangible, human, process and supportive factors, and 39 measurement items. Based on these items, the study used 117 questions, which consist of dualistic quality factors, customer satisfaction coefficients, positive and negative questions for PCSI index and questions for current satisfaction. 300 effective samples were collected for adults in their 20s who experienced health screening service in Seoul, Gyeonggi-do and Incheon within the past two years. Collected data were input in the quality evaluation duality table to categorize quality factors and calculate customer satisfaction coefficients by Timko(1993). The study also analyzed PCSI index in comparison with current satisfaction and identified priorities in quality improvement. Results - It was found that the most urgent factors to improve the quality in both groups were adequate waiting hours and emergency response for complications, which are process factors classified as unitary quality. It is urgently needed to improve the quality as the PCSI index was high in supportive factors (complaint response team) as attractive quality in Comprehensive Health Screening Center in General Hospitals and in process factors (prevention of infection) as unitary quality in Centers only for Comprehensive Health Screening. As the PCSI index was low in space use as a tangible factor, it was found that the current level can be maintained instead of improvement. Conclusions - To improve the health screening medical service quality, it is required to focus on process factors (adequate waiting hours, emergency response for complications, prevention of infection) and supportive factors (complaint response team) among service qualities perceived by users. It is proposed to ensure continuous efforts to manage and reinforce priorities as a direction for future improvement in health screening service.

• Journal of Wellbeing Management and Applied Psychology
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• 제4권4호
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• pp.26-30
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• 2021

Purpose: The study tried to make a comparison between local and global brand hotels with respect to the relationships among customer experiences, service quality, customer satisfaction and consumer-brand relationship. This study provided strategic implications according to its results. Research design, data and methodology: To this end, this study collected data from 300 participants who have stayed at local and global brand hotels in Seoul. SAS 9.4 was used for data analysis. Results: The results showed that experiential modules ('sense' module and 'feel-think-act') affected service quality (human service, physical service) in local brand hotels. But 'feel-think-act', one of experiential modules, only affected service quality in global brand hotels. Also, physical service only had strong effects on customer satisfaction with both local and global brand hotels. Finally, customer satisfaction was influenced by consumer-brand relationships for two hotel groups. But there were no statistically significant differences in all estimations between local and global brand hotels. Conclusions: In conclusion, the study provided some strategic implications that experiential marketing in hotel industry needs be practiced maintain the competitive advantage and sustain branding power and will result in stronger consumer-brand relationships in local and global brand hotels.

• Journal of information and communication convergence engineering
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• 제6권4호
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• pp.454-458
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• 2008

It can improve human being's life quality that all people can have more convenient medical service under pervasive computing environment. For a pervasive health care application for diabetes patient, we've implemented a health care system, which is composed of three parts. Various sensors monitor both outer and inner environment of human such as temperature, blood pressure, pulse, and glycemic index, etc. These sensors form zigbee based sensor network. And medical information server accumulates sensing values and performs back-end processing. To simply transfer these sensing values to a medical team is a low level's medical service. So, we've designed a new service model based on back propagation neural network for more improved medical service. Our experiments show that a proposed healthcare system can give high level's medical service because it can recognize human's context more concretely.

• Journal of Distribution Science
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• 제11권5호
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• pp.5-15
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• 2013

Purpose - The purpose of this study is to investigate the impact of the service quality of a university-based convenience store on consumer satisfaction, service value, and customer loyalty. Research design, data, and methodology - The questionnaire was developed by using the modified and supplementary questions based on the KD-SQS model. We used the SPSS/PC 18.0 and AMOS 18.0 statistical packages to analyze the results. For validating the research hypothesis and the structural relationship of the research model, path analysis was used. Results - The overall results of this study are as follows. We found that benefits, promotion, and convenience had a significant impact on two variables: customer satisfaction and service value. Conclusions - The basic benefits, promotions, and convenient facilities in the university-based convenience store have already received favorable reviews. Therefore, for improving customer satisfaction, it is important to improve the reliability of service, quality of human interaction, and customer service.

• Journal of Korean society of Dental Hygiene
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• 제12권3호
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• pp.439-451
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• 2012

Objectives : The goal of this study is to investigate how transformational leadership does affect empowerment, organizational commitment and service quality of dental clinics and hospitals and for their efficient human resources management in a rapidly changing business environment. Methods : For this, workers of a dental clinic and a hospital in Gyeongsangnam-do were selected and the survey was carried out during September 1 to 30 of 2011 and the total 203 questionnaires were analyzed. Results : The analysis of structural model shows that transformational leadership has no significant influence on empowerment but does affect organizational commitment and service quality. And the result also reveals that empowerment has significant effect on organizational commitment and service quality while organizational commitment influences service quality. Conclusion : For this, it is needed that the leader of organization promotes the spirit of his subordinates and helps them find their potential ability and achieve goals by developing various leadership skills to cope with rapidly changing environment of dental clinics and hospitals.