• 한국정보시스템학회지:정보시스템연구
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• 제28권4호
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• pp.49-64
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• 2019

Purpose The purpose of this paper is to observe the relative priorities of importances among IT services for Smart tourism as well as the relative priorities of importances among ways for developing the IT Services. Design/methodology/approach AHP analysis model was designed with 3 layers in order to recognize the relative importances priorities of IT services and the ways developing the IT services in Smart tourism. The factors in the top layer consist of Pre-trip IT services, During-trip IT services and Post-trip IT services. The lower factors in second layer of the Pre-trip IT services consists of Tourism information search, Online reservation and Price comparison. The lower factors of the During-trip IT services consists of Context recognition, Virtual Reality and Drone Application. The lower factors of the Post-trip IT services consists of Interactive Sharing and Tagging. The factor of third layer, the ways of developing the IT services consist of Company leading, University leading and Industry-University Collaboration. The structural questionnaire based on the AHP analysis model was designed and used to survey experts in IT and tourism areas. The collected data by the question investigation was analyzed by AHP analysis technique. Findings The importance priority of During-trip IT service was highest among in the three type IT services of tourism life cycle. The importance priority of Price comparison service was highest among IT services for Pre-trip. The importance priority of the Context recognition service was highest among IT services for During-trip. The Interactive sharing service was highest among IT services for Post-trip. It would be confirmed for the IT service development ways of Company leading to be suitable for most of the It services, such as Tourism information search, Online reservation, Price comparison, Context recognition, Virtual reality, Drone application, Interactive sharing.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• 한국병원경영학회지
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• 제17권4호
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• pp.133-166
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• 2012

Hospitals tend to provide uniformed service to patients despite their various demands stemming from the severity of disease stages or the uncertainties in information of treatment stages. To identify service factors and provide effective contextually aware service models that patients demand depending on their evolving circumstances, the study conducted a survey on service quality based on importance and satisfaction of cancer patients. The study surveyed 286 patients and caregivers on importance and satisfaction through a questionnaire comprising of 17 questions at the outpatient clinic of cancer centers of university hospitals in 5 cities. Based on the risks of the disease and uncertainties in information of treatment stages, the cancer patients were grouped into diagnosis stage; low-risk treatment stage; high-risk treatment stage; stabilization stage. Depending on the patient's situation, the importance and satisfaction of service factors were ranked. These factors were categorized into 4 groups from a managerial perspective into 'keep it up area', 'focus here area', 'low priority area', 'overdone area'. This study provides an effective medical service model that can accommodate patients based on management areas of cancer patients.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국식품영양학회지
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• 제21권1호
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• 한국식생활문화학회지
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• 제16권5호
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• pp.423-430
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• 2001

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.

• 한국조리학회지
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• 제20권5호
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• pp.124-129
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• 2014

The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

• 복식문화연구
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• 제29권6호
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• pp.922-931
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• 2021

Recent developments in information and communication technologies (ICT) can be applied in stores, and the number of fashion stores that have introduced and utilized ICT are increasing. By applying a literature review and empirical research, the types of ICT service factors of fashion stores were identified and categorized. The effect of their importance on consumer behavioral intentions was analyzed. Next, using factor analysis on the ICT service factors, five factors were identified and named as follows: smart space services, smart payment services, virtual image services, product information services, and smart access services. The importance of these factors was then analyzed. The importance of each factor and detailed questions was rated above average. After examining the effect of ICT service on behavior intention, issues such as purchase intention, revisit intention, and word of mouth intention were found to have significant influence. This study is meaningful in that it derives the importance factors of ICT services that can be used in fashion stores in a situation where retail techniques become important and expand, and provides marketing strategies related to consumer behavior according to detailed factors. With retail tech becoming more important and expanding, it is necessary to provide various services that consumers value by utilizing ICT in fashion stores. Considering the results of this study, ICT technology and services of various fashion stores can be effectively utilized and retail tech utilization performance can be improved.

• 정보교육학회논문지
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• 제20권6호
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• pp.597-606
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• 2016

본 연구는 TPCK 모델을 활용하여 초등 예비교사들의 테크놀로지 활용과 관련한 역량 실태를 분석하고, 중요도-실행도 분석을 통하여 테크놀로지 활용 교육에서 개선해야 할 사항들을 우선순위를 분류하여 제안하였다. C대학교 4학년에 재학중인 예비교사 165명을 대상으로 설문조사를 실시하였다. 설문도구를 사용하여 테크놀로지 지식(TK), 테크놀로지 교수지식(TPK), 테크놀로지 내용지식(TCK), 테크놀로지 교수 내용지식(TPCK)과 관련한 중요도와 실행도에 대하여 예비교사의 인식을 알아보았다. 중요도와 실행도 차이를 분석하고자 t검정을 실시한 결과, TK, TPK, TCK와 TPCK 각 역량 뿐 아니라 모든 17개의 세부 역량들에 대해 중요도와 실행도 간에 유의미한 차이가 있는 것으로 밝혀졌다. 또한 중요도-실행도 분석을 실시한 결과, 우선적으로 집중하여 개선해야 할 세부 역량 5가지, 좋은 성과를 보이기에 유지해야 할 세부 역량 4가지, 저순위를 두어야 할 세부 역량 5가지 그리고 과잉 노력을 지양해야 할 세부 역량 3가지를 제안하였다.

• 통상정보연구
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• 제12권2호
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• pp.59-83
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• 2010

The purposes of the study is to evaluate the discrepancy between user's expectation and satisfaction degree in the service of uTradeHub. In this regard, this study infers general solutions in order to induce the intersection area using IPA technique. Then this paper will present directions to improve the service of uTradeHub. In terms of methodology, this article disclosed that IPA model approach is greatly useful to evaluate user's attribute. First, variables like the link of different works(f1), trust of system(f4), information connection(f7) are located on the first quadrant. This means that importance and satisfaction are all high variables for user. So, this is very important variables that need continuous administration in order to maintain present state. Second, variables such as the speed of information acquisition(f2), improvement of use(f3), stability of system(f5) are located on the second quadrant. This means that user's importance is high but user's satisfaction is low. Therefore, this area needs an active improvement strategy and quick maintenance for e-Trade application. Third, variables like the appropriateness of information usage fees(f8), easy subscription(f9), customer support service(f10) are located on the third quadrant. Because these variables are all low for user's importance and satisfaction, we have to arrange strong and radical remedy for e-Trade service. Finally, variables like information offer(f6) are located on the fourth quadrant. This means that user's satisfaction is high but user's importance is low. The research result suggests that e-Trade service development would be re-organised as much as user feels the importance of process innovation.