• 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).

• Journal of Fashion Business
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• v.11 no.3
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• pp.46-58
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• 2007

The purpose of this study was to identify the physical surroundings and the salesperson's service in apparel stores, and to examine their effects on customer satisfaction and the intention to repurchase. The data was collected from a questionnaire conducted on 312 female adults who had just finished shopping, and was analyzed by frequency analysis, factor analysis, reliability analysis, regressive analysis and ANOVA analysis with SPSS 10.0. The results were as follows: (1) As a result of the factor analysis, five factors were identified with regard to physical surroundings: spatial layout and functionality, presentation and aesthetics, ambience, convenience, and information. The factors pertaining to the salesperson's service in apparel stores were divided into four dimensions: knowledge and assurance, convenience and responsiveness, etiquette, and empathy. (2) As far as physical surroundings are concerned, spatial layout and functionality, presentation and aesthetics, ambience, and convenience were all found to influence customer satisfaction. In terms of salesperson's service, convenience and responsiveness, etiquette, and empathy each had an influence on customer satisfaction. (3) Furthermore, physical surroundings and the salesperson's service influenced the intention to repurchase. The intention to repurchase is influenced by spatial layout and functionality, ambience, convenience, and information with regard to physical surroundings, by knowledge and assurance, convenience and responsiveness, and empathy with regard to the salesperson's service. (4) It was revealed that the significance of the physical surroundings and salesperson service factors varies depending on the consumer's age, level of education, and income.

• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.11-20
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• 2015

To make provision for the super-aged society, the senior welfare facility which is a kind of typical physical environment of the nursing service would be expected to perform a very important role in local community. This study was conducted to identify the constructs of the servicescapes of senior welfare facility and to draw analysis indicators of it. For this, we performed literature review based on domestic & foreign government guide, service marketing theory and interior architectural results concerning the physical environment of the senior welfare facility. The result of this study showed as follows: servicescapes of the senior welfare facility could be explained as "a whole set of physical environment to support a variety of services provided by the senior welfare facility for the elderly or services of the kind of tangible clues". Analysis indicators of the senior welfare facility's servicescape could be explained as five factors: safety factor, functional factor, aesthetic factor, ambient factor and social factor. In addition we developed 37 pieces of detailed factors referred to five factors. The evaluation and verification of analysis indicators was carried out through 8 experts in-depth interviews. We inspected importance factor using a 5-point Likert scale, therefore safety factor was 4.41, functional factor was 4.27, aesthetic factor was 3.66, ambient factor was 4.20 and social factor was 4.25. More than anything else, in this study, there is a sense that it has established the concept of servicescape adapted to the senior welfare facility and contained a social element between the employees and the physical environment. Theoretical and practical implications of findings are discussed, and future research directions are proposed. we expect to be a little or benefits to the senior welfare facility corresponding to the future of the super-aged society.

• Health Policy and Management
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• v.9 no.2
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• pp.40-54
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• 1999

The purpose of this study is to compare the health service utilization patterns between up and myun and to find the determinants of utilization. For this purpose. this study used different versions of utilization rates. such as crude utilization rates. utilization rates adjusted for population composition. and age-sex adjusted utilization rates. Data used in this analysis were the Community Health Interview Survey which was conducted by interviewing 741 households from August 31 to September 11, 1998 in HongCheon-Gun. KangWon-Do. The major findings of the analysis are summarized as follows: 1. There was a statistically significant difference in the level of health service utilization between up and myun. Depending upon the unit of analysis employed (those who were interviewed vs those who were sick). the difference between up and myun was reversed. 2. Determinants of health service utilization are analyzed using logistic regression. The result showed that predisposing factor influenced health service utilization in rural areas, while the enabling factor didn't.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• Journal of the Korean Data and Information Science Society
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• v.17 no.3
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• pp.763-774
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• 2006

The purpose of this study is to identify relationship among service quality, service value and customer satisfaction of food service industries. The respondents included 120 customers of K-restaurant in the survey. Data were analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results was obtained : Service Value was influenced directly and positively by the service quality. And customer satisfaction was influenced directly and positively by the service value. But customer satisfaction was not influenced directly and positively by the service quality.

• Journal of the Korean Data and Information Science Society
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• v.17 no.2
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• pp.279-289
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• 2006

This paper concerns with the effects of the specialized projected for the local W university on education which was planned and conducted in October 2004. From the empirical study using the correlation analysis, regression analysis, and structured equation model, we found some results that educational service satisfaction was highly correlated with general instruction factor and hard ware factor less correlated. Also we investigated that university educational service satisfaction was deeply correlated with word of mouth.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.987-996
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• 2010

The purpose of this study was to measure customers' perception of the service quality of Korean restaurants and then compare differences in perceived service quality according to customer nationality. Self-administered questionnaires were completed by 2812 subjects, and data were analyzed by frequency, chi-square, t-test, one-way ANOVA, factor, reliability, cluster, and discriminant analysis. Results of the study were as follows. The factor analysis of perceived service quality produced four factors, employee service (5 variables), menu quality (4 variables), price & value (4 variables), and physical environment (4 variables). Cronbach's alpha values for reliability were over 0.8 for all factors. Further, a significant difference was observed in service quality, which was perceived according to customer nationality. A higher mean value of perceived service quality was held by foreigners when compared to Koreans. Especially, the mean value of perceived service quality was significantly low for all items for Japanese compared to foreigners. Cluster analysis divided subjects into two groups based on attitude toward service quality of Korean restaurants: an unfavorable group and favorable group. These two groups differed from each other in general characteristics as well. Limitations and future research directions are also discussed.

• Journal of the Korea Society of Computer and Information
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• v.21 no.3
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• pp.113-121
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• 2016

In this study, the basic concept of service profit chain was introduced based on the existing studies related to service quality of airline ground crew to find out how are customer satisfaction influenced by factors related to employees who provide service quality to the customers, such as internal service quality and job satisfaction. The data of this study was collected by questionnaire and based on airline ground crews and Gimpo international airport users. A total of 190 of airline ground crew and 273 of passengers validity sample was analyzed a frequency analysis, reliability analysis, exploratory factor analysis and correlation coefficient analysis from SPSS 21, a hypothesis through out confirmatory factor analysis and structural equation modeling from AMOS 7.0. As a result of the analyses, it was found that the models was appropriate in proving the hypotheses on interrelationships among internal service quality, job satisfaction and customer satisfaction. Overall, finding of this study enhance the theoretical progress on the experiential concept in walking tour and offer important implication for airline industry marketers.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.