• Journal of the Korean Society for information Management
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• v.26 no.3
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• pp.69-87
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• 2009

By exploring plausible relations between factors of service quality and user satisfaction, this study has derived significant determinants of user satisfaction. Based on the analytical findings, this study suggested practical measures to enhance user satisfaction of special libraries. If we determine the priority order of three dimensions of service quality depending on specialized areas of special libraries, and revise the items of higher correlations with user satisfaction, then we could effectively and efficiently level up user satisfaction of special libraries.

• Asia Marketing Journal
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• v.17 no.2
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• pp.73-96
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• 2015

This paper investigates how servicescape perception influences customer experience quality in hedonic service settings. In addition to the direct effect of servicescape quality on customer experience quality, the indirect effects of servicescape quality on customer experience quality via employee-to-customer interaction quality and peer-to-peer interaction quality are also investigated. We collected data through a self-administered survey. The proposed relationships were tested using structural equation modeling. The results show that servicescape quality influences customer experience quality both directly and indirectly through employee-to-customer interaction quality and peer-to-peer interaction quality, and customer experience quality influences customer loyalty. Additionally, we find that the indirect path via peer-to-peer interaction quality is significant only in a low-satisfaction customer group. The indirect effect of servicescape quality perception through peer-to-peer interaction quality is significant only in low-satisfaction customer groups. Therefore, if evaluations for this indirect effect fall below an acceptable level, it should be addressed first before improving on other attributes. However, after this point, further improvements offer few if any gains; therefore, service firms should allocate their resources to quality improvements to other factors. This study is the first to investigate the indirect effects of servicescape quality on customer experience quality via peer-to-peer interaction quality in hedonic service settings. Additionally, this study demonstrates that the significance of this indirect effect applies only to a low-satisfaction customer group.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.29 no.1
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• pp.82-91
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• 2021

The topic of this paper was analyzed as "t -test" and "multiple regression analysis" for 303 helicopter pilot trainees from aviation schools in the county for "improvement of education through correlation analysis of helicopter pilots' situational awareness and education satisfaction." In addition to the factors for overcoming situational awareness and situational awareness, the level of satisfaction of the instructor and the level of satisfaction of the learning management system (LMS) is the confidence interval p<.05, 95%. It was analyzed to be significant at the level of 05, 95%. Therefore, it was analyzed that in order to improve the "quality of the instructor" in future education, institutional supplementation and "learning management system (LMS)" need to be established including VR and AR so that pilot trainees can use it at all times.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.943-959
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• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.

• Journal of Korean Society for Quality Management
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• v.51 no.1
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• pp.37-54
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• 2023

Purpose: A main aims are to check the level of satisfaction of service quality and derive service quality factors in the field of defense quality assurance activities that need improvement. Furthermore, the paper presents a basic data for identifying future development directions. Methods: Classify the level of service perceived by customers and calculate the customer satisfaction coefficient and PCSI index. In addition, the direction of future research is established by empirically comparing and analyzing the data of this study and the past data. Results: The paper derive the service quality factors to be provided to small businesses in the current state. Moreover, It shows the increasing trend of new companies using comparative analysis with past data Conclusion: Since the new company consists of small businesses with less than 50 employees, further research on small businesses is needed in the future.

• Journal of Distribution Science
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• v.8 no.4
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• pp.17-23
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• 2010

The Banking industry is expanding rapidly. To keep the competitive advantages, participating companies concentrate their resource to provide the distinguishable services by increasing the service quality. This study is to find that how three kinds of service quality(process, output, and service environment) affect on the customer satisfaction. In this paper, WPCSI (Weighted Potential Customer Satisfaction Index) was developed using Kano model and PCSI. Kano's model of service quality classification was used to improve customer satisfaction, customer satisfaction index was calculated. Customer satisfaction index was calculated using the existing potential for improving customer satisfaction index (PCSI Index) to complement the limitations of the weighted potential improve customer satisfaction index (WPCSI) were used. Analysis using PCSI improve the quality of service levels may be useful in assessing. However, this figure is a marginal degree of importance on customers and quality characteristics have been overlooked but has its problems. A service provided to customers with some important differences depending on the interpretation of the scope for improvement is to be classified. In other words, the level of customer satisfaction and the satisfaction of the current difference between the comparison factor for the company to provide information about the priority of the improvement was not significant. Companies are also considered important that the customer does not consider the uniform quality of service provided can be fallible. In this study, the weighted potential to improve it improve customer satisfaction index (WPCSI) proposed a new customer satisfaction index. This is for customers to recognize the importance of quality characteristics by weighting factors, to identify practical and improved priority to provide more useful information than has been. Weighted potentially improve customer satisfaction index (WPCSI) presented in this study by the customers aware of the importance of considering the quality factor is an exponent. The results, 'Employees' working ability', 'provided the desired service level', 'staff to handle this task quickly enough' to the customer of the factors had significant effects on satisfaction are met. On the other hand 'aggressiveness on the product description of employees', 'service environment as a whole, beautiful enough to' meet and shows no significant difference between satisfaction. But 'aggressiveness on the product description of employees' and reverse (逆) were attributable to the quality. Small dogs and overly aggressive products that encourage the customer dissatisfaction that can result in widening should be careful because the quality factor can be said. As a result, WPCSI is more effect to find critical factors which can affect customer satisfaction than PCSI. After that, we discuss effects and advantages of customer satisfaction using WPCSI. This study, along with these positive aspects, the limitations are implied. First, this study directly to the bank so that I could visit any other way for customers, utilizing the Internet or mobile to take advantage of the respondents were excluded from the analysis. Second, in survey questionnaires can help improve understanding of the measures will be taken. In addition to the survey targeted mainly focused on Seoul, according to a sample, so sampling can cause problems is the viscosity revealed intends.

• Journal of the Korea Society of Computer and Information
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• v.26 no.11
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• pp.255-261
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• 2021

In Korea, there are a total of 8 creative cities selected by UNESCO in 7 fields. UNESCO creative city refers to a network of creative cities with international level of experience, knowledge, and expertise in the field of culture and arts. Based on the PCSI 2.0 model, this study conducted a satisfaction survey of experts on Daegu's Creative City. Variables were composed of service quality, social responsibility, inconsistency, satisfaction and performance, and service quality was measured by dividing it into three categories: content quality, delivery quality, and environmental quality. Therefore, this study verified that the three types of quality, social responsibility, and inconsistency affect satisfaction, and that satisfaction affects performance. As a result of the study, it was found that the three service quality did not directly affect satisfaction, but rather affected satisfaction through inconsistency. So, 3 out of 10 hypotheses were rejected.

• The Journal of the Korea Contents Association
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• v.10 no.7
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• pp.355-365
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• 2010

IT service is becoming a critical business operation in the age of information revolution. In providing IT services internally to other functions of the corporation and externally to other organizations, sharing of knowledge between business people and system people is known to become more and more critical for successful IT services. Purpose of this research is to examine the impact of IT service quality on knowledge sharing activities between IT service providers and users. Theoretical research model, through an extant literature review, is proposed here, consisting of IT service quality, relationship quality(satisfaction, trust and commitment), and the level of knowledge sharing activities. Survey results of 183 users indicates that IT service quality significantly influences commitment through satisfaction and trust, which in turn influences the level of knowledge sharing activities. Also, interestingly, satisfaction and trust do not directly influences the level of knowledge sharing,but indirectly, through commitment.