• 한국조리학회지
• /
• 제14권2호
• /
• pp.99-114
• /
• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• 한국식생활문화학회지
• /
• 제23권3호
• /
• pp.388-396
• /
• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• 식품보건융합연구
• /
• 제10권4호
• /
• pp.1-8
• /
• 2024

This study investigates the impact of servicescape elements in franchise fast food restaurants on the attitudes and revisit intentions of Generation MZ. Employing a mixed-methods approach, we surveyed 231 MZ consumers across five major urban centers. Our findings reveal that ambient conditions, spatial layout, and technology integration significantly influence MZ consumers' perceptions and behaviors. Specifically, sustainability-oriented design, customizable spaces, and seamless digital integration emerged as key drivers of positive attitudes and increased revisit intentions. Furthermore, we identify important generational differences, with Gen Z placing higher importance on Instagram-worthy aesthetics and contactless service options compared to Millennials. This research contributes to servicescape theory by proposing a novel framework tailored to MZ consumers in the fast food context. It offers practical implications for franchise operators seeking to attract and retain this crucial demographic. Our study highlights the evolving preferences of younger consumers and underscores the need for adaptable servicescape strategies in the fast food industry. The results suggest that franchises investing in environmentally conscious designs, flexible spaces, and cutting-edge technology are likely to see improved customer satisfaction and loyalty among MZ consumers. Future research could explore the long-term effects of these servicescape elements on brand perception and market share within the competitive fast food landscape.

• 대한지역사회영양학회지
• /
• 제7권1호
• /
• pp.3-13
• /
• 2002

The purpose of this study was to examine dietary attitudes of students and changes in their attitudes toward the school lunch service. The participants of the study were 483 students ranging from third grade elementary school students to middle school sophomores living in the Seoguipo area of Jeju Island. The subjects were asked to complete questionnaires under the supervision of their teachers or dietitians, and data were grouped into elementary school 3rd and 4th grades, elementary school 5th and 6th grades; and middle school 1st and 2nd grades for each gender. There were no significant differences among the groups with respect to their regularity of food intake, dietary considerations, or the frequency of imbalance in their diets. In the case of female participants, their frequency of snacking decreased as their grade level increased. In general, the overall changes in dietary attitudes became more negative as their grade level increased. Male students demanded increased serving sizes of both staple food and side dishes, while female students demanded increased serving sizes dishes, but not staple food as their grade levels increased. there was also an increase in the number of student sin higher grades who discarded or did not eat enough their entire meals. The major reasons for not eating the food were : no taste to the food and not proper saltiness of food. These results may suggest that school dietitians need to pay more attention to increased taste and proper seasoning of meals. Students suggested that the school lunch service should be continued, but that it needs improvement. Students in higher grades were more aware of the importance of the environment in which the meal was provided. Also, an early education in nutrition and healthy diets seemed important in preparing them for following a healthy lifestyle in later life.

• Journal of Information Technology Applications and Management
• /
• 제25권4호
• /
• pp.1-21
• /
• 2018

Due to the increase in the use of the Internet, it is becoming more common to provide or use a social login for registering for services. Herein, the purpose of this study is to analyze the influence of security, individual innovativeness, ubiquity and brand awareness on the use of social log-in service through the individuals' attitude who have memorized various IDs and passwords by using Technology Acceptance Model (TAM). In addition, the effect of individual innovativeness on the relationship between social login characteristic factors and attitudes toward social login services are examined. Based on the statistical results, it is found that the significant factors affecting the attitude toward the social login service are the security, ubiquity, brand awareness and perceived usefulness. Moreover, the individual innovativeness is found to have the moderating effects in the relationship between the three factors (the perceived usefulness, and perceived ease of use, and security) and attitude toward the social login service. Positive attitudes increase with the usefulness, ease of using social login serive when individual innovativeness is high. On the other hand, when individual innovativeness is low, the stronger the effect of security on attitude toward the social login services. In accordance with these results, the implications and limitations of this study are discussed.

• 컴퓨터교육학회논문지
• /
• 제21권4호
• /
• pp.21-27
• /
• 2018

전 세계적으로 4차 산업혁명에 따라 필요한 인재를 양성하기 위하여 로봇을 필두로 한 소프트웨어 교육이 진행되고 있다. 이에 따라 로봇 교육에 대한 수업 전문성이 요구되지만, 선행 연구에서는 로봇에 대한 예비 교사의 태도가 부정적이었다. 이러한 문제를 해결하기 위하여 본 연구에서는 변인에 따른 로봇에 대한 예비 교사의 태도 차이를 분석하였다. 본 연구에서 연구 대상은 K 대학에 다니고 있는 309명의 예비 교사이며, 예비 교사의 로봇에 대한 태도를 측정하기 위하여 로봇에 대한 부정적인 태도 측정척도를 검사 도구로 사용하였다. 연구 결과, 예비 교사는 성별, 로봇의 조작 경험, 로봇 관련 수업의 수강 경험에 따라 로봇에 대한 태도가 다른 것으로 나타났다. 특히, 여성보다 남성이, 로봇의 조작 경험과 로봇 관련 수업의 수강 경험이 있을수록 로봇에 대한 예비 교사의 태도가 긍정적으로 나타났다. 반면에 매체를 통한 로봇의 경험은 로봇에 대한 예비 교사의 태도에 영향을 주지 않은 것으로 나타났다.

• 한국컴퓨터정보학회논문지
• /
• 제25권10호
• /
• pp.241-248
• /
• 2020

본 연구에서는 새벽배송의 물류서비스품질(주문품질, 배송품질, 사후서비스품질)과 고객만족 간의 영향 및 친환경 태도의 조절효과를 살펴보기 위하여 선행연구를 바탕으로 변수를 구성하였다. 새벽배송 이용자를 대상으로 설문조사가 이루어졌으며 210개의 설문지를 실증분석에 사용하였다. 수집된 데이터는 SPSS 25.0과 AMOS 21.0에 의해 분석되었다. 그 결과는 다음과 같다: 첫째, 새벽배송의 물류서비스품질은 고객만족에 모두 긍정적인 영향을 미치는 것으로 나타났다. 둘째로, 새벽배송의 배송품질이 고객만족에 가장 큰 영향을 미치는 것으로 나타났다. 셋째, 새벽배송 물류서비스품질과 고객만족과의 관계에서 친환경 태도의 조절효과를 검정한 결과, 물류서비스품질 중 주문품질의 경우 친환경 태도에 따른 그룹 간의 차이를 확인할 수 있었다. 분석결과를 바탕으로 본 연구의 시사점과 한계점을 제시하였다.

• 한국항공운항학회지
• /
• 제19권1호
• /
• pp.38-48
• /
• 2011

This paper tried to research a field employee's character, its correlation to service attitude and its impact on service using MBTI characteristics functional indicators, working at airline customer service center. It is proved employees with Sensing Feeing(SF), Intuition Feeling(NF) and Intuition Thinking(NT) have showed lower satisfaction on their duty than employees with Sensing Thinking(ST) have. In analysis of MBTI characteristics' impact on organization-related characteristics, it is also found out employees with Sensing Feeing(SF) and Intuition Feeling(NF) have showed lower trust than employees with Sensing Thinking(ST) have. Considering other controled factors, this paper found that the more job satisfaction employees have, employees with 1 to 5 years of experience on their duty showed more significant service-focused attitude. Moreover, deputy directors or high-ranked people with the higher job satisfaction were seemed to be more service-oriented.

• 한국의류산업학회지
• /
• 제23권5호
• /
• pp.586-597
• /
• 2021

Personalized product recommendation service is receiving attention as a new marketing strategy while supporting consumer information search and purchasing decisions. This study attempted to verify the effect of self-reference on service use behavior through the dual path of cognitive attitude and emotional attachment. Using convenience sampling, an online survey was conducted with 324 women who were in their 20s and 30s. After collecting and compiling the survey data, the reliability and validity of variables constituting the conceptual research model were verified through confirmatory factor analysis using AMOS 22.0. Next, the significance of sequentially mediated pathways was verified using Process 3.5 Model 80. The results showed that self-referencing not only significantly affects service use intention by simply mediating cognitive attitudes but also sequentially mediates cognitive attitudes and additional information search. Furthermore, self-referencing was significant as an indirect path to service use intention by mediating additional information search. However, in the path mediated by emotional attachment, self-referencing was considered as a simple mediated path leading to service usage intention. These results indicate a dual path in the psychological mechanism, through cognitive and emotional evaluation, that prompts consumer behavioral responses to the personalized product information provided in the shopping process.

• 가정과삶의질연구
• /
• 제19권2호
• /
• pp.111-127
• /
• 2001

The purposes of this study were to investigate the relationships between individuals characteristics (socio-economic status, time pressures, resources related with implementing housework), attitudes toward goods characteristics, and the level of market goods substitution of housework in the domain of foods and clothes. For empirical analysis, the data of the study was collected from 572 married women living in Seoul. Covariance structure analysis were employed for data analysis, using LISREL. The major findings were as follows: 1) Individuals characteristics, attitudes toward market goods characteristics, and the level of goods substitution of housework had causal relationships. 2) Generally, wifes age and resources related with implementing housework were negative predictors of the level of market goods substitution of housework and wifes education, income, time pressures, attitudes toward characteristics of market goods were positive predictors. Wifes employment was a constraint of Korean traditional sauce, clothes repairing service and laundry service purchases, but a facilitator of the level of dining-out.