• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.7-19
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• 2021

Purpose: According to the growth of technology in the service industry, the interaction service between customer and employee has recently been transformed into between customer and technology by Self Service Technology (SST) requiring direct interaction with customers. In this context, self service technology such as unmanned ordering system installed at the store is actively introduced at the work place to reduce labor costs by food and retail company and the research for self-service technology which is rapidly replacing existing face-to-face service is needed. As the growth speed of SST is rapid, many researchers have studied the characteristics of SST, in every sector of business worldwide. Among the characteristics, attributes, Self Service Technology Quality (SSTQUAL) to evaluate SST is important because it may cause the customer's behavior. Thus, this research focuses on the effects of SSTQUAL on SST Satisfaction and SST continuance usage intention. This research suggests the guidelines for how Restaurant Company should prepare SST and build their customer satisfaction and continuance usage that increase the sales. Research design, data and methodology: This study tests the structural relationship between SSTQUAL of unmanned ordering system, SST satisfaction and SST continuance usage. SSTQUAL divided into four sub-dimensions and two categories, cognitive service attributes (Convenience, Functionality) and affective service attributes (Enjoyment, Assurance). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 524 customers experiencing SST and were analyzed through SPSS 25.0 and SmartPLS 3.0 statistical package program. Results: The findings of this research are as follows. First, all SSTQUAL have significant positive impacts on SST satisfaction. Second, SST satisfaction has significant positive impact on SST continuance intention. Third, cognitive service attributes and affective service attributes had wealth of explanation of service attribute more than a single dimension. Conclusions: The implications of this study are as follows. Overall, Restaurant Company should manage SSTQUAL consisting of not only cognitive service attributes (Convenience, Functionality) but also affective service attributes (Enjoyment, Assurance) to satisfy customers basically regardless of the type of restaurant.

• 근관절건강학회지
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• 제24권3호
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• pp.205-216
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• 2017

Purpose: The purpose of this study is to investigate relationship among intention to retention, role conflicts, psychosocial job conditions and job satisfaction of new nurses, and identify affecting factors for intention to retention. Methods: Data were collected from 136 new nurses who were graduated at 2016 and working now in general hospitals by self-reported questionnaire. The relationship among variables were analyzed with Pearson's coefficient correlation and affecting factors for intention to retention were identified by using multiple linear regression analysis. Results: The mean score of intention to retention was $2.63{\pm}0.28$. Intention to retention was significantly different by the working ward, hope period for work, and reason for retention. Intention to retention had positive relationships with work organization and job contents, and job satisfaction, but negative relationships with frequency of role conflict, demands at work. Job satisfaction and meaning of work identified as influencing factors inn intention to retention. Conclusion: It is needed a positive hospital environment to improve adaptation in clinical nursing practice and to emphasize professionalism including value of nursing and meaning of nurses' work for new nurses.

• 한국식생활문화학회지
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• 제27권2호
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• pp.113-127
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• 2012

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

• 융합경영연구
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• 제10권6호
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• pp.27-37
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• 2022

Purpose: The purpose of this study is to derive various ways to realize customer satisfaction for the development of the service industry by exploring research trends related to customer satisfaction, which is presented as an important goal in the service industry. Research design, data and methodology: To this end, 1,456 papers with English abstracts using scienceON were used for analysis. Using Python 3.7, word frequency and co-occurrence analysis were confirmed, and topics related to research trends were classified through BERTopic and LDA. Results: As a result of word frequency and co-occurrence frequency analysis, words such as quality, intention, and loyalty appeared frequently. As a result of BERTopic and LDA, 11 topics such as 'catering service' and 'brand justice' were derived. As a result of trend analysis, it was confirmed that 'brand justice' and 'internet shopping' are emerging as relatively important research topics, but CRM is less interested. Conclusions: The results of this study showed that the 7P marketing strategy is working to some extent. Therefore, it is proposed to conduct research related to acquisition of good customers through service price, customer lifetime value application, and customer segmentation that are expected to be needed for the development of the service industry.

• 동아시아식생활학회지
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• 제22권5호
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• pp.576-584
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• 2012

The purpose of this study was to provide basic references in order to improve the quality of military foodservice by investigating the eating behavior, preferred items for improvement and foodservice satisfaction of male military personnel in Backrung do. A total of 213 male military personnel (66 sergeants, 44 corporals, 80 privates first class and 27 privates third class) responded to a survey questionnaire. Frequencies, t tests, analysis of variance, and Cronbach's alpha, were carried out by SPSS Win V.18.0. The results of the study were as follows. The satisfaction level of military foodservice was slightly below 3 out of 5 points, and Korean cuisine was the favorite food. Military male personnel preferred frying and stewing as their favorite cooking methods. Sixty-six percent of subjects answered that their favorite principal ingredients were meat and fish. Therefore, as young soldiers' taste preferences were westernized, proper nutrition education programs for good health are needed. Further, the current military dining environment should be changed into a quiet and neat atmosphere, with clean dishes, nutritious meal items, and quick and proper serving methods, etc. Based on the results above, military authorities should develop an adequate menu for the male military personnel at Backrung do military base that includes a variety of foods, and cooking methods.

• 한국문헌정보학회지
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• 제47권2호
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• pp.5-24
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• 2013

현재 많은 장애 대학생은 교육적 불평등, 문화적 격리, 정보문맹, 광범위한 캠퍼스 활동에서의 차별에 직면하고 있다. 그러나 장애학생의 최대 장애요소는 학습에 필요한 지식정보에 대한 접근의 부재나 어려움이라 할 수 있다. 따라서 도서관은 장애학생을 차별하지 않아야 하며, 정보자원 및 서비스에 대한 동등한 접근과 이용을 보증해야 한다. 이러한 맥락에서 본 논문은 장애학생을 대상으로 설문 및 면담조사한 결과에 근거하여 대학도서관의 시설과 공간서비스, 직접적 및 간접적 서비스, 총체적 서비스에 대한 만족도와 요망사항을 분석하고 서비스 만족도 제고방안을 제시하였다.

• International Journal of Knowledge Content Development & Technology
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• 제12권4호
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• pp.95-103
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• 2022

This study was conducted to assess the level of satisfaction of undergraduates with the Library and Information Science (LIS) course and some of the factors that influence their choice of the programme. The population of the study was all the 400 level undergraduates in the Department of Library and Information Science, Faculty of Education, University of Port Harcourt. A structured questionnaire, made up of three parts, was utilized for data collection. The first part involved the level of satisfaction of the respondents with the LIS programme while the second and third parts involved the influence of parents and peers on the respondents' choice of LIS programme, respectively. Out of the 21 copies of the questionnaire distributed, 20 were retrieved indicating a 95.2% response rate with 75% (15) male and 25% (5) female. Data were analyzed using percentages and simple regression analysis. Results indicated that the respondents were highly satisfied with the choice of LIS programme and would recommend the programme to others. Parental influence on the respondents' choice of LIS programme was minimal accounting for 7.8% of the changes in the choice of the programme while peer influence on the respondents' choice of the programme was substantial accounting for 78.0% of the changes in the choice of the programme. The fact that the respondents were satisfied with their choice of career in LIS is a strong indication that they would be committed to providing excellent service in librarianship needed to cater for the mutated information requirements of the society.

• 가족자원경영과 정책
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• 제19권1호
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• pp.139-161
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• 2015

The number of Healthy Family Support Centers has increased and the services for enhancement of family strength have extended during the past ten years since the Framework Act on Healthy Families was enacted. It is time to pay attention to the empowerment for Healthy Family Specialist because their capability is directly linked to improve the quality of services, which means the satisfaction of family services and the quality of family policy. In this context, this study investigate organizational experience of Healthy Family Specialists and suggest the empowerment plan to enhance their capability. We conducted in-depth interviews for 9 Healthy Family Specialists who is currently working at Healthy Family Support Centers as a manager status during June 2014. We analyzed organizational experiences through job commitment and job satisfaction and empowerment plans through their strength and weakness. Our findings revealed that job commitment and job satisfaction of Healthy Family Specialist are relatively low due to a poor working condition and a low brand awareness. Also, the capability of Healthy Family Specialists is an important factor to determine their job commitment and job satisfaction, and it can impact on the long service. These results suggest that the payroll system, increment of salary, career recognition, employee benefit, systematic operation, and motivation are needed to improve their job satisfaction. There are various ways to improve professional capability of Healthy Family Specialists besides education program. This study contributes to make the plan of empowerment for Healthy Family Specialists and it also contributes to improve the service quality of family policy.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.193-200
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• 2014

This study aimed to evaluate how users are satisfied with village community center. It will develope and determine a most detailed design and requirements to maximizing for user's convenience. The study conducted interview survey using questionnaire based on universal design principles, to users of village centers that are in possible of cooperation of 25 village centers in Haw Soon district, Jeonnam province and used 160 cases to the analysis. The conclusion of this study is as follows. First, users showed most satisfaction about LDK space and dissatisfaction about design, stair/slope, entrance, and bathroom. Specially, users are dissatisfied with curtains at room and handralis at entrance. In terms of design, users about the indoor-outdoor environment as a whole was unsatisfactory. Second, survey on actual needs space scrutinized bathroom, kitchen, and stair/slope according to priority. In result of these surveys, user's satisfaction with village community center and actual needs space show needed improvements on bathroom and stair/slope space urgently.

• 지역사회간호학회지
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• 제28권4호
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• pp.359-365
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• 2017

Purpose: This study aims to investigate gender differences in the association between depressive symptoms and weight, weight perception, and body satisfaction among Korean adolescents. Methods: A secondary data analysis was performed on data from 33,374 adolescents who participated in the 2015 Adolescent Health Behavior Online Survey. They were classified as underweight, normal weight, or overweight/obese; weight perception was classified into perception of being underweight, normal weight, or overweight/obese; and weight satisfaction into desire to gain weight, satisfied, and desire to lose weight. Results: Among boys, perception of being underweight (adjusted odds ratio [AOR]: 1.20, 95% confidence interval [CI]: 1.07~1.35) and desire to gain weight (AOR: 1.45, 95% CI: 1.30~1.62) were associated with depression. Among girls, perception of being overweight or obese (AOR: 1.18, 95% CI: 1.07~1.29) and a desire to lose weight (AOR: 1.30, 95% CI: 1.18~1.42) were associated with depression. Conclusion: Gender differences were observed in the association between weight perception and depression in adolescents. The perception of being underweight among boys and the perception of being overweight/overweight among girls were associated with depression. Thus, gender-specific intervention programs to correct weight perception and weight satisfaction are needed in order to relieve depressive symptoms in adolescents.