• 한국디지털정책학회:학술대회논문집
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• 한국디지털정책학회 2005년도 춘계학술대회
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• pp.107-143
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• 2005

Mobile service that geography, position by development of space Information Technology and technology of communications, space are various to us now becoming limelight as point contents and infra information that customers do demand based on radio superhigh speed authentication net on highly information society by offer infringement problem about individual's privacy or information by political and scientific interest be injured. Purpose of this study grasps use factor of LBS application Mobile service, and it is that analyze actual proof through questionnaire to grasp whether some relation is with value and action determination that is felt of LBS application Mobile service. Distributed all question of 190 copies but disk floret inclination did valid data 171 that clear question and omission remove a lot of questions by type of study among questionnaire of collected 182 wealths. Analyzed factor analysis and authoritativeness to search validity and confidence of questionnaire and used single regression analysis and multiple regression analysis for hypothetical verification. According to verification result, Mobile service that apply position base service usefulness and system quality, adaptedness of Mobile service that apply position base service by leading person affecting in use, acted for connection healthy and felt value is important factor immediately. Usability and social effect, felt expense, privacy did not appear by leading person that keep in mind in this study. Is been related with step that Mobile service that apply position base service is placed. That is, as present childhood, a person who have experience that use service to look for friend is few and usability fairly in last in wide application boundary and this very important person was removed finally in model. This study has sense in terms of study systematically about LBS application service use leading person that is getting into the spotlight worldwide among Mobile service that is injured newly.

• Journal of Information Technology Applications and Management
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• 제19권4호
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• pp.227-242
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• 2012

It is a daunting task to theorize the process effectiveness of IT convergence based service model. Despite the criticalness of investigating process enhancement impact of IT-convergence based service model, the theoretical research in this field is relatively scarce, possibly due to the too wide and comprehensiveness of research scope. In this vein, we conducted exploratory study to understand the contributional impact of IT convergence based service model on resolving service process limitations. We first identified five IT convergence based service models in the area of typical service industry, which include entertainment, learning, location based services, tourism, and healthcare. Our research model classified value creation factors of the IT convergence model in twofold. The one is defined as basic value creation factor of the IT convergence, which is treated as the second-order factor that consists of two first-order factors of mobile functionality and Internet with digital contents merging functionality. The other is defined as service process limitations resolving factor which are comprised with the two first-order factors of simultaneousity and perishability. Both the second-order factors are modeled, each respectively, with the two first-order factors in formative manner. Using PLS, empirical validation is executed to analyze each value creating factor's contribution impact on the relative advantage, as well as the mediating effect of basic value creation factor on resolving service process limitations. On the basis of the insights revealed from this paper, further theory building research could be elaborated in the area of IT convergence applications for service industry.

• 유통과학연구
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• 제19권10호
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• pp.5-15
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• 2021

Purpose: This study aims to present individual motivation and channel characteristics affecting omnichannel service use, as well as the effect relationship of the brand factor on consumption value, service satisfaction, and continuous usability based on convenience store pickup service, one of online shopping customers' omnichannel use services. Primarily, this study divided consumption value into emotional value and functional value and examined the consumption value characteristics of omnichannel-based pickup service customers. Research design, data and methodology: A questionnaire survey was carried out targeting 324 consumers having the omnichannel-based pickup service user experience in online shopping in Korea. A confirmatory factor analysis and path analysis were carried out based on the structural equation to verify hypotheses. Results: According to the analysis result, individual motivation affected the emotional value, and the omnichannel characteristics affected functional value. The brand effect influenced both emotional and functional values. The emotional value affected continuous use intention, and the functional value affected service satisfaction. Conclusions: Therefore, consumers' emotional and functional values showed differences in consumption behavior. In online shopping companies' marketing strategy construction for omnichannel, it was confirmed that a differentiated approach is needed depending on the strategic goal of satisfaction improvement and continuous use intention consolidation.

• 품질경영학회지
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• 제32권3호
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• pp.68-80
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• 2004

This paper purports to uncover the underlying attributes used by customers to gauge service quality. Data was collected by administering questionnaires to 50 respondents and then analyzed by using Multidimensional Scaling methodology. The findings indicate that there are two primary dimensions to service quality. This analysis helped determine us two alternatives to naming the dimensions. Experience properties of service and Price value of the service, or Responsiveness of service provider employees and Reliability of service providers.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2004년도 품질경영모델을 통한 가치 창출
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• pp.639-645
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• 2004

This paper purports to uncover the underlying attributes used by customers to gauge service quality. Data was collected by administering questionnaires to 50 respondents and then analyzed by using Multidimensional Scaling methodology. The findings indicate that there are two primary dimensions to service quality. A considerable analysis helped determine two alternatives to naming the dimensions: Experience properties of service and Price value of the service, or Responsiveness of service provider employees and Reliability of service providers.

• 한국조리학회지
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• 제18권1호
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• pp.199-212
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• 2012

본 연구의 목적은 한식의 세계화에 대해 정부, 학계 및 외식업계에서 많은 관심을 갖고 있는 이 시점에 외식업체 중 한식당을 대상으로 서비스 품질이 고객만족과 경영성과에 어떤 영향을 미치는가를 울산지역에 거주하고 있는 고객 188명을 대상으로 실증 분석하였다. 연구의 목적을 달성하기 위해 SPSS 12.0 프로그램을 통해 빈도분석, 요인 분석, 신뢰성 분석, 상관 분석, 다중회귀 분석을 실시하였다. 분석 결과를 보면, 한식당의 서비스 품질은 3개의 요인으로, 고객만족과 경영성과는 1개 요인으로 추출되어졌으며, 서비스 품질과 고객만족, 경영성과간의 관계 분석에서 모두 정(+)의 상관관계가 있는 것으로 나타났다. 한식당의 서비스 품질은 물리적 환경, 인적 서비스, 편리성 순으로 고객만족에 영향을 미치는 것으로 나타났다. 한식당의 서비스 품질은 인적 서비스, 물리적 환경 순으로 경영성과에 유의적인 영향을 미치는 것으로 나타났으며, 한식당을 이용한 고객의 만족은 경영성과에 p<0.001로 유의적인 영향을 미치는 것으로 나타났다.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 동아시아식생활학회지
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• 제14권1호
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• pp.83-91
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• 2004

The purposes of the study was to measure attitude and satisfaction concerning the service quality of university foodservices. The survey was conducted to 500 university students using questionnaires, of which 457 questionnaires were analyzed. A statistical data analysis was completed using SAS programs by the descriptive analysis. The results of the study were summerized as follows: 1) The mean frequencies of visiting the university foodservices per week were higher in males than females. The factor affecting the students on their first choice of the foodservices depended on the distance. The first complaint factor concerning the university foodservices was the taste of foods. 2) The students were not satisfied with the service quality of university foodservices personnels. The actual mean score of the service quality was 3.92 out of 5, but the perceived one was 2.94. Therefore, the satisfaction degree of the service quality was calculated as-0.98. 3) The students were more satisfied with the food quality of contracted foodservice management than that of self-operated one.

• 문화기술의 융합
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• 제5권2호
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• pp.257-261
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• 2019

지역사회서비스에서 서비스 이용자 만족도는 사회서비스의 품질 향상과 서비스 제공 기관의 자립을 유도하는 중요한 요인으로 작용하고 있다. 논 논문의 목적은 지역사회서비스 이용자를 중심으로 서비스 지속 의향에 영향을 미치는 만족도 요인을 살펴보고 기관에서는 이용자 중심가치 실현과 서비스 만족도를 높이기 위한 방향 제시 및 수요예측에 대한 정보 자료를 제공하고 한다. 본 연구에서는 각 측정도구의 신뢰도를 파악하기 위해 신뢰도 검사를 실시하고, 연구 대상자의 일반 특성을 파악하기 위해 기술통계와 빈도분석을 실시하였고, 이용자 만족도 요인이 서비스 지속성에 미치는 영향을 알기 위해 로지스틱회귀 분석을 실시하였다. 본 연구의 결과로 지역사회서비스에서 서비스 이용자 만족도는 사회서비스의 품질 향상과 서비스 제공 기관의 자립을 유도하는 중요한 요인으로 작용하고 있는 것을 확인하였다.

• 한국디지털정책학회:학술대회논문집
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• 한국디지털정책학회 2005년도 추계학술대회
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• pp.475-488
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• 2005

This paper aimed to exam core factors of the service quality and analyze their effects on trust, satisfaction. And this paper analysis trust and satisfaction effects on revisti intention. To accomplish this purpose, this study examined previous studies and summarized core factors of service quality. Form previous studies, we drawed core factor. Core factor is convenience, technologies, valuable of contents, service. These core factors will affect on customer trust, customer satisfaction and trust, satisfaction will affect on revisit intention. To be winner, companies must be consider these key factor(convenience, technologies, valuable of contents, service).