• 한국조리학회지
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• 제13권1호
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• pp.166-178
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• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

• 한국화재소방학회논문지
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• 제22권2호
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• pp.9-19
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• 2008

최근 다른 행정조직에 비하여 연구가 부족했던 소방행정분야에 체계적인 변화가 나타나고 있다. 특히, 소방수요가 증가하고 형태가 다양화되고 있는데, 가장 시급한 일은 소방수요에 맞게 소방력을 확보하는 일이다. 이러한 소방력의 배치는 주민들의 사회적 후생의 만족으로 이어질 것이다. 본 연구의 목적은 소방력의 결정요인을 찾아보고 소방수요가사회 경제적 요인의 영향을 받는지 알아보는데 있다. 이를 위하여 본 연구에서는 소방력, 소방수요, 사회 경제적 요인, 재정적 요인에 대한 조사를 실시하였다. 그 다음, 이론적 배경과 과거연구를 근거로 4가지 가설을 설정하였다. 가설을 검증하기 위한 통계적 방법은 회귀방정식과 구조방정식분석이다. 본 연구 결과, 소방력은 소방수요와 재정적 요인에 의해서는 양(+)의 유의적인 영향을 받았으나, 사회 경제적인 요인에 의해서는 음(-)의 유의적인 영향을 받았다. 또한 소방수요는 경제적인 요인에 의해서는 양(+)의 영향을 받았으나, 사회적인 요인은 음(-)의 영향을 미친 것으로 나타났다.

• 한국병원경영학회지
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• 제10권2호
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• pp.26-44
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• 2005

The purpose of this study was to investigate these major factors on patient satisfaction, and to examine the affecting level of major factors in. The subjects in this study was 70 hospitals that were surveyed the hospital evaluation program containing the survey of patient satisfaction by KHIDI(Korea Health Industry Development Institute) from 1997 to 1999. The collected data was analysed SPSS for Windows(Ver 10.0). On basically, frequency analysis, t-test, and ANOVA was performed and, for more analysis, correlation analysis, factor analysis, multiple regression analysis, logistic regression analysis was utilized. According to this study, the major factors of inpatient satisfaction are divided 3 types facility factor, manpower factor, and service factor. And the major factors of outpatient satisfaction are analyzed 5 types; facility factor related direct medical service, facility factor related indirect medical services, manpower factor, pharmacy factor, and facility factor related utilization convenience. The importance of this study lies in the identification of major factors on hospital patient satisfaction.

• 한국조리학회지
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• 제13권4호
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• pp.164-177
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• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

• 한국의류학회지
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• 제25권1호
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• pp.183-194
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• 2001

The purpose of this study are to systematize the concept on apparel store service and to provide the importance of each service according to the shopping types as well as demographic characteristics of consumers. The data was collected from 628 females and analyzed by factor analysis, reliability analysis, mean, percentage, cluster analysis, ANOVA, Duncan test, paired t-test, and t-test. The results are as follows: 1) All apparel stores consist of two categories, Products and Services. The products obviously entail whatever the store is selling. The services, on the other hand, can be broken down into three different factors of responsibility: public relations service, store environmental service, and promotional service. 2) Consumers can be classified into one of four categories: conventional type, practical type, recreational type, and casual type. 3) A recreational type and a practical type shoppers take into consideration all three service factors. The conventional and casual type shoppers, as compared to the recreational or practical type shoppers, arent really concerned with much of anything, least of the promotional service factor. 4) It has been found that the typical Korean consumer is more concerned with the public relations service factor, rather than the store environmental service factor or promotional service factor. 5) It has been found that the importance of services are significantly different in relation to the demographic characteristics, whether that be age, marital status, or the age of the youngest child.

• 한국조리학회지
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• 제5권2호
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• 한국의류학회지
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• 제27권11호
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• pp.1179-1189
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• 2003

This study had a focus on service quality, customer satisfaction and relationship orientation. The subjects of this study were: 1) to examine the conceptual structure of service quality perceived by males consumers of character clothing brands, 2) to examine of the service quality on customer satisfaction, and 3)to examine relationship between customer satisfaction and relationship orientation. The questionnaire was collected between October, 28 and November, 8 in 2002. Samples of 271 respondents were obtained. The sample consisted of males in their twenties and thirties who had a experience on buying character clothing brands in Seoul. To analyze the data, reliability analysis, percentage, frequency analysis, factor analysis, correlation analysis, and regression analysis were applied. The results were as followings: 1) As a result of factor analysis, the service quality were identified by four dimensions: environmental service, personal service, products service, and promotion service. 2) As a result of correlation analysis and regression analysis, the service quality had a positive influence on customer satisfaction. Especially products service was the most important factor for customer satisfaction, followed by environmental service. 3) As a result of correlation analysis, customer satisfaction had a positive influence on relationship orientation.

• 한국식품조리과학회지
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• 제19권2호
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• pp.155-164
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• 2003

The purpose of this study was to examine, in a service context, construct validity and generalizability of widely used and accepted measures of perceived organizational support, job satisfaction, organizational commitment, and service duality, and to test each measures' predictive utility in this context with path analysis. Of 350 subjects, 309 subjects participated in the analysis. Descriptive statistics (frequencies), exploratory factor analysis, reliability analysis, zero-order partial correlation analysis, and confirmatory factor analysis were used for this study. The findings from this study are as follows. First, perceived organizational support significantly influenced job satisfaction, organizational commitment. and service quality. Second, Job satisfaction had a directional impact upon organizational commitment and service quality. Third, organizational commitment showed to have a predictive impart on service quality. Finally, the results of the study provide some insight into the types of internal marketing strategies that can be applied successfully by operators of hotel F & B departments.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국조리학회지
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• 제14권3호
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• pp.156-164
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• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.