• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.543-550
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• 2002

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.

• Knowledge Management Research
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• v.15 no.2
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• pp.165-182
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• 2014

Social commerce is regarded as a kind of e-commerce that utilizes social media. Considering increasing complaints around social commerce market, it is important to see customers' satisfaction level and intentions to repurchase. In this study, we examine antecedents that affect customers' satisfaction and relationship between satisfaction and intention to repurchase in social commerce market. We also use social media characteristics as moderators between antecedents and customers' satisfaction. The main results are as follows. First, except site design, most of the intrinsic factors of service quality, such as information, transaction, communication and perceived security had positive effects on customers' satisfaction. Second, all the extrinsic factors of service quality, such as discount rate, constraints, and discrimination had significant impacts on customers' satisfaction. Third, the social media characteristics could not moderate the relationship between service qualities and customers' satisfaction. Fourth, customers' satisfaction had positive effect on the intention to spread through social media. Fifth, customers' satisfaction had positive effect on the intention to repurchase. Social commerce companies need to set up strategies considering the antecedents of customers' satisfaction using these research results. They also need to secure customers that have sustainable purchasing intentions.

• Journal of Distribution Science
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• v.13 no.3
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• pp.41-49
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• 2015

Purpose - Universities are placing a greater emphasis on relationship management as a source of competitive advantage due to increasingly competitive environments and social changes. The purpose of this study is to analyze the relationships among education service quality, relationship quality, and relationship performance from the perspective of service distribution. In other words, this study is focused on the role of education service quality with regard to relationship management. In this study, education service quality is divided into lecture, job assistance, student-faculty interaction, student-student interaction, facility welfare, and scholarship welfare quality components; relationship quality is composed of satisfaction and commitment; and relationship performance is divided into recommendation and defection intentions. Research design, data, and methodology - This study aims to identify how the various elements of education service quality affect satisfaction. Further, it aims to test the relationships among satisfaction, commitment, recommendation intentions, and defection intentions. Distribution and marketing students were randomly selected for the experiment. Out of the 380 administered questionnaires, a total of 361 respondents provided complete and usable data. The sample consisted of 232 males (64.3%) and 129 females (35.7%). The variables of the proposed model were measured through assessments that were measured on a 5-point Likert scale. Using Lisrel 8.7, a structural model was analyzed and the path coefficients were estimated. Results - The overall fit of the model was acceptable (χ2=1121.8 (df=603, P=0.00), GFI=0.967, NFI=0.974, CFI=0.981, RMR=0.021). The results generally supported the hypothesized relationships of the proposed model, except for Hypothesis 1. First, lecture, job assistance, student-faculty interaction, student-student interaction, and facility welfare quality were revealed to have positive effects on satisfaction. In particular, lecture and facility welfare quality had the strongest effects on satisfaction. However, scholarship welfare quality did not significantly affect satisfaction; this means that Hypothesis 3-2 was not supported. Second, satisfaction was positively related to commitment and recommendation intentions but it was negatively related to defection intentions. Third, commitment was positively related to recommendation intentions but it was negatively related to defection intentions. Conclusions - This study emphasizes the influence of education service quality on satisfaction in the long-term. In addition, this research has the following implications for university relationship management. First, the findings suggest that the various dimensions of education service quality have differing effects on satisfaction. In particular, lecture and facility welfare quality are found to be the most important factors in increasing the level of satisfaction. Therefore, university managers need to prioritize enhancing lecture quality and upgrading educational facilities. Second, satisfaction also improves through job assistance systems and opportunities for social interactions. Therefore, university managers should reinforce their job skills programs and should provide opportunities for social relationships to develop. Finally, it is important for university managers to take a relationship approach to maximizing relationship performance. Therefore, university managers should work to increase student recommendations and prevent their defections based on satisfaction and commitment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.6
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• pp.3858-3869
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• 2015

In industrial society, the conversation topic of this period is mainly business start up, and revitalization of business start-up, through creation of new jobs, is playing an important role in employment maximization and revitalization of economy in general; one of those inducements is a start-up business incubation system, in whose center exists a start-up business incubator center. Hereupon, this study is intending to contribute to setting up the efficient operation direction and polity line, and provide a clue to a discussion by empirically analyzing the influence of quality level and degree of assistance of a start-up business incubator on satisfaction. For this purpose, this study developed a questionnaire on the basis of the preceding researches and conducted its research targeting a total of 500 valid samples. As a result of doing research, it was found that the quality level and assistance degree of services provided to a move-in company or a preparator of business start-up has a significant influence on satisfaction with the center & support service, and a manager's capabilities and related technology characteristics had a significant influence on satisfaction.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.94-103
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• 2015

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.44-58
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• 2007

E-homestudy refers to e-Learning after school. This concept has been introduced by Korean Government as a substitute for expensive private tutoring. The purpose of this research is to explore the perceptions and relationships among determinants affecting the attitude and satisfaction level in e-homestudy. Such factors as subjective norms, visibility, perceived usefulness, quality of contents, facilitating conditions, interactions are introduced into the model. The survey results show that the attitude and the self-directed teaming level influence the satisfaction level in e-homestudy; the subjective norms, visibility, and perceived usefulness are the major determinant affecting the attitude; the quality of contents as well as interactions have positive impact on the perceived usefulness.

• The Journal of Industrial Distribution & Business
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• v.10 no.7
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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 Korean Academy of Nursing
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• v.34 no.7
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• pp.1334-1342
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• 2004

Purpose: This study was to investigate the factors influencing quality of life and difference of quality of life in a postmenopausal group compared to premenopausal women. Method: The subjects consisted of 213 women from 40 to 64 years old. The data were collected from June 1, 2003 to June 31, 2004 using structured questionnaires which included questions relating to demographic and obstetric background and 4 scales(climacteric symptoms scale, marital satisfaction scale, sex-role attitude scale, quality of life scale). Result: Comparing pre- and postmenopausal women, significant statistical differences were demonstrated in climacteric symptoms and sex-role attitude. However, quality of life was not different between pre- and postmenopausal women. In premenopausal women, marital satisfaction($32.7\%$) and educational level($8.0\%$) were significant predictors to explain quality of life. Marital satisfaction($12.9\%$) was significant predictor to explain quality of life in postmenopausal women. Conclusion: No difference of quality in life between pre- and postmenopausal women provides information for changing traditional approaches of menopause according to physiological changes as illness. In addition the study showed that it is necessary to use marital satisfaction information when developing nursing interventions to promote the quality of life.

• Journal of the Korean Home Economics Association
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• v.50 no.3
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• pp.69-81
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• 2012

The purpose of this study was to investigate the effect of the support consciousness of the son-in-law's towards their mother-in-laws and also to study their marital quality(marital satisfaction, spousal influence, spousal loyalty) based on the relation-satisfaction between mother-in-law and son-in-law. We selected 319 married men who had their mother-in-laws as participants of this study and their age groups ranged from the twenties to the sixties. The major findings of this study were as follows: (1) There were significant differences in marital quality and also in the son-in-law's relation-satisfaction with their mother-in-laws with respect to the two-income family, the number of children and the educational level. (2) Marital satisfaction, spousal influence and support consciousness towards mother-in-law affected positively the relation-satisfaction between the mother-in-laws and the son-in-laws.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.346-357
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• 2012

This study classified the various quality features of coffee shop by Kano model with customers' perspective. Also both satisfaction coefficient and dissatisfaction coefficient are calculated to analyse the relative influence of quality features on customer satisfaction. This study also dragged the potential customer satisfaction improvement index to scrutinize the quality improvement possibility for coffee shops. The analysis results showed that low price, luxurious interior, restfulness of table and chair, usability of wireless internet are belonged to the Attractive quality. On the other hand, cleanliness and hygiene, quality to price are identified as the One-dimensional quality. The current satisfaction level for both 'Caffe Bene' and 'Starbucks' are measured to draw the potential customer satisfaction improvement index. The result showed that low price and quality to price appeared to be the highest in its quality improvement possibility. The findings of this study help understanding the quality features to focus on and strengthening the competitiveness for coffee shops.