• 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.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• Management & Information Systems Review
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• v.3
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• pp.99-131
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• 1999

The purpose of this study is to investigate relational benefits affecting the relationship quality and the existence of differences to which relational benefits are most important to the customers across the type of services that customer buys and customer's relationship orientation in how they orientate their relationships with service firms. The results of this study are summarized as follows: First, all relational benefits, economic, social, psychological, functional benefits, is related the relationship quality. Second, There is a difference in the perceived relative importance of relational benefits that customers will lead to the establishment of a long-term relationship across the type of service. The more service is customized, the less economic benefits affect relationship quality and the more psychological benefits affect relationship quality. however there isn't a difference in the effect of functional benefits on relationship quality across the types of service, functional benefits are a important benefits both situations. Third, There is a difference in the perceived relative importance of relational benefits that customer will lead to the establishment of a long-term relationship across customers. The more customers orientate their relationships with service firms, the more psychological benefits affect relationship quality. The less customers orientate their relationships with service firms, the more economic and functional benefits affect relationship quality. However there isn't a difference in the effect of social benefits on relationship quality across customers. In addition to, relationship orientation is related to demographic facets such as sex-type, age and income. Male is higher relationship orientation than female. The more customers are older, the more they orientate their relationships with service firms and the more customers have income, the more they orientate their relationships with service firms.

• Journal of the Korea Convergence Society
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• v.12 no.10
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• pp.287-294
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• 2021

This research is a research on the convergence of beauty marketing businesses to find out the impact of omnichannel in the beauty industry on consumer behavior. The target was 299 copies of the self-answer questionnaire for male and female in their 20s-30s living in Seoul, using the SPSS21.0 program to analyze frequency, explore factors, correlation, and multiple regression analysis. According to the study, Omnichannels were related to consumer behavior, and the sub factors of Omni channels could be divided into exposure, benefits, review, reservation, and convenience. All sub-elements of Omni channels, except exposure, have a positive impact on customer satisfaction during consumer behavior, and all sub-elements of Omni channels have a positive impact on reuse intent during consumer behavior. Customer satisfaction has been shown to have a positive impact on reuse intentions. Therefore, it will provide good feedback for revitalizing the beauty industry. Therefore, research on omnichannel marketing strategies and activation of beauty platform are needed.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.653-664
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• 2020

The first purpose of this study is to understand the impact of the emotional intelligence of golf coaches on customer citizenship behavior. The second is to verify the moderating effects of gender roles in the relationship between emotional intelligence and customer citizenship behavior. In order to achieve the research purposes, 5 indoor and outdoor golf driving ranges were selected in Cheongju, and 318 customers were selected as the objects. SPSS 22.0 and AMOS 21.0 software was used. The following were identified as the result of the analysis. First, besides 'Emotional Control' and 'Helping Others' all four sub-factors of the golf coach's emotional intelligence had a noticeable influence on customer citizenship behavior. Second, the influence of emotional intelligence differed according to the gender of coaches. In the case of male coaches, emotional intelligence had an impact on all factors except transmission. In the case of women, it was found that feedback, helping others and emotional control had an impact on all factors except transmission. Therefore, these results show that in-depth research on the emotional intelligence of golf coaches is required. They also suggest that there will be a need to study how the gender of the coach affects customer citizenship behavior.

• Asia-Pacific Journal of Business
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• v.3 no.2
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• pp.8-15
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• 2012

Mobile Entertainment is the new era in mobile communication. Mobile Entertainment service is a combination of games, music, videos, chatting and telecommunication which has created a wide market in India. There is a variation between male and female customers towards Mobile Entertainment services. This study is aimed at analyzing gender impact of attitude, subjective norm, perceived behaviour control intention and behaviour towards mobile entertainment services. The Theory of planned Behaviour (TPB) provided a framework. Total 566 male and 376 female mobile users of different age groups participated in the research. The data analysis was conducted in three-stages. First, reliability tests were performed. Upon satisfactory results, confirmatory factor analysis (CFA) is used to analysis convergent, concurrent and discriminant validity of the model. Once the model was validated Structural Equation Model (SEM) Multi-group analysis is used to find the impact of gender behaviour towards Mobile entertainment services. The results of the study confirmed that the model is viable in predicting variation in gender impact on mobile entertainment services. The findings have revealed that attitude, perceived behaviour control and intention has a significant impact on behaviour to use mobile entertainment but subjective norm has no significant impact on behaviour to use mobile entertainment.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1271-1278
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• 2009

The purpose of this study was the improvement of satisfaction for school foodservice customers through analysis of the importance and performance of school foodservice quality and the understanding what factors affected customer's loyalty. The questionnaire was distributed to three hundred students at five high schools in Busan. Students evaluated the factors of importance and performance, the order of importance was sanitation> food> service and then, the order of performance was sanitation> service> food. Gap analysis resulted 4.39 for importance factors and 2.51 for performance factors; importance scores were higher than performance scores at all areas (p<0.01) and the sanitation factor gap was the biggest gap compared to all others. Each factor's analysis resulted that the gap analysis order was taste> balance of main & sub side dish> diversity of food in food area, quick react to customer complaint> reflection of customer proposal and recommendation> provide better service than competitor in service area, sanitation of food> cleanness of tableware> cleanness of container in sanitation area. The average score of customer's loyalty was 1.66 and female' score was significantly higher than male (p<0.001). Food, service and sanitation had a significant correlation to customer's loyalty than service (p<0.01), food (p<0.05), and sanitation (p<0.05) affected customer's loyalty significantly. So, intensive control is needed in the sanitation area which had the highest gap analysis result between importance and performance in food service. Especially, service factor was very important in explaining customer's loyalty, so service improvement through training is needed to improve student's satisfaction.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.12
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• pp.1927-1938
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• 2008

Companies can build a close relationship by providing benefits that consumers want. As long relationships between consumer and company are stressed these days, it is very important for the growth and development of companies to assess what benefits consumers perceive and how they reflect them to their buying behaviors. Thus, this study aims to examine the relational benefits that consumers perceive in internet clothing purchase and how these perceived relational benefits affects relational commitment and customer loyalty. This study surveyed 343 male and female in their 20s and 30s for empirical analysis who have ever purchased clothing through internet shopping malls. Descriptive statistics, factor analysis, ANOVA analysis, Duncan test, and ${\chi}^2$-test are carried out using SPSS for Windows 12.0 for statistical analysis. The results are as follows. First, the dimensions of relational benefits perceived by consumers in internet clothing purchase are found 6 including customization, economic, psychological, social, shopping convenience, and informational. Second, consumers' perception of relational benefits significantly affect on relational commitment and loyalty, thus consumers with greater recognition of relational benefits have higher relational commitment and loyalty. Third, based on the dimensions of consumer's perceived relational benefit, consumers are categorized into 6 types: group perceiving social benefit, group perceiving economic/shopping convenience benefit, group perceiving shopping convenience benefit, group perceiving customization benefit, group perceiving informational benefit, and group perceiving psychological benefit. The group perceiving customization benefits have higher relational commitment and loyalty than the others. It is expected that this study will help internet companies establish customer relationship management strategies, which are needed to promote relationships with customers and to enhance customers' loyalty to internet shopping malls.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.79-94
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• 2000

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of ${\ulcorner}convenience{\lrcorner}$, ${\ulcorner}food\;quality{\lrcorner}$ and ${\ulcorner}menu\;variety{\lrcorner}$were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}facilities{\lrcorner}$in 'self-operated' operations, whereas ${\ulcorner}food\;quality{\lrcorner}$, ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}price{\lrcorner}$ in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression ${\ulcorner}food\;quality{\lrcorner}$(p<.001), ${\ulcorner}price{\lrcorner}$(p<.001), ${\ulcorner}facilities{\lrcorner}$(p<.001), ${\ulcorner}convenience{\lrcorner}$(p<.001), ${\ulcorner}menu\;variety{\lrcorner}$(p<.001), ${\ulcorner}manager's\;attitude{\lrcorner}$(p<.0l), and ${\ulcorner}atmosphere{\lrcorner}$(p<.01), in decreasing order, significantly impacted on ${\ulcorner}overall\;customer\;satisfaction{\lrcorner}$.