• 제목/요약/키워드: Service factors

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A Study on the Factors Influencing the Satisfaction of Community Service: Focused on G metropolitan city

  • Jang, Chun-Ok
    • International Journal of Advanced Culture Technology
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    • 제7권1호
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    • pp.1-7
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    • 2019
  • The purpose of this study is to investigate and analyze the service satisfaction of users using community service, and to suggest directions for continuous growth and high service of social service providers in the future. This study was conducted on G metropolitan cities. T-test and one-way ANOVA were conducted for the comparison of 476 users of social service users by gender, income level, and age. In addition, multiple regression analysis was conducted to identify factors affecting user satisfaction. The statistical package analyzed was SPSS 21.0. As a result of the study, the application process, the satisfaction of the service period, and the satisfaction of the service provider were statistically significant at the income level. In addition, in the age group satisfaction, the application procedure, the satisfaction of the service period, the satisfaction of the service frequency, and the satisfaction of the workforce were statistically significant.

노인의 노인복지서비스 이용경험에 영향을 미치는 요인에 관한 종단연구 -서울과 춘천 노인들을 중심으로 (Longitudinal Study on Factors Affecting Older Adults' Welfare Service Utilization)

  • 임연옥;윤현숙
    • 한국노년학
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    • 제29권3호
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    • pp.1063-1085
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    • 2009
  • 본 연구는 시간이 경과함에 따른 노인들의 복지서비스 이용경험의 변화를 살펴보고, Andersen과 Newman(1973)의 행동주의 모델을 적용하여 서비스 이용경험에 영향을 미치는 요인들을 밝힘과 동시에 지속적으로 영향을 미치는 요인을 밝히고자 시도되었다. 이를 위해 2003년부터 2007년까지 세 차례에 걸쳐 수집된 한림고령자패널자료 중 60세 이상 노인을 분석대상으로 경로우대서비스, 여가서비스, 재가복지서비스 이용경험과 Andersen과 Newman(1973)의 모델에서 제시된 선행요인(성, 연령, 교육수준), 가능성요인(거주지역, 배우자유무, 월 용돈, 서비스 인지수준), 욕구요인(일상생활동작수행능력)에 해당하는 문항들을 분석하였다. 연구문제를 해결하기 위해 자귀회귀모형과 회귀분석을 결합한 모형을 만들고 이를 구조방정식 모형을 이용하여 분석하였다. 분석결과 첫째, 시간이 흐름에 따라 노인들은 경로우대서비스를 점차 보편적으로 이용하게 되었지만 여가서비스와 재가복지서비스를 이용함에 있어서는 아직까지 제한적이었다. 둘째, 경로우대서비스와 여가서비스에 대한 이용경험은 다음의 서비스 이용경험에 정적인 영향을 미치고 있었다. 셋째, 서비스 이용경험에 영향을 미친 요인들이 조사시점마다 달라졌지만, 경로우대서비스 이용에는 선행요인인 연령과 가능성요인인 거주지역, 여가서비스 이용에는 가능성요인인 거주지역과 배우자유무, 그리고 재가복지서비스 이용에는 선행요인인 교육수준과 가능성요인인 서비스 인지수준이 5년 동안 지속적으로 영향을 미치는 것으로 나타났다. 특히 선행연구들에서 서비스 이용에 욕구요인이 중요한 요인으로 지목되어온 것과는 달리 본 연구에서는 가능성요인이 중요하게 부각되었다. 이러한 결과를 통해 노인 개인이나 가족의 특성보다는 서비스를 공급하는 지역의 복지환경이 노인의 서비스 이용에 더 영향을 미침을 확인하였다. 따라서 노인의 노인복지서비스 이용을 확대하기 위해서는 경로우대서비스와 여가서비스에 대한 복지자원과 재정에 있어서의 지역 간 격차를 줄이고 재가복지서비스에 대한 홍보를 체계화하는 노력이 요구되었다.

고객의 질과 호텔 식음료의 서비스 품질 간의 관계에 관한 연구 (A Study on the Relationship between Customer Quality and Service Quality of Hotel Foods & Beverages)

  • 김종옥;김영옥
    • 한국조리학회지
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    • 제10권1호
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    • pp.14-31
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    • 2004
  • The purposes of this study are to find influential factors on relations between customer quality and service quality of hotel foods & beverages, to find out factors influencing on customers' intention to revisit, to understand suggestive points in the side of operation of hotel's foods & beverages, and to offer basal materials for establishing marketing for hotel operators. The study results were proved followings; in factors of customer quality, the higher factors of customers' manner·etiquette, the higher pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher factor of customers' social status, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher customers' economic level, the higher pleasantness, trust, kindness. The higher customers' manner·etiquette, customers' social status, customers' economic level, at corners selling foods & beverages in hotels, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages, the higher customers' intention to revisit. Therefore, in order to improve services of corners selling foods & beverages in hotels, customer quality must improve, and marketing strategies proper for maintaining improved customer quality. As customers think much of hotel employees' service quality, kindness, and care, kind and skillful employees need be distributed in hotels. In order to elevate quality of employees working at corners selling foods & beverages in hotels, which is adequate for images of hotels, supervisors of companies or relevant departments must implement the reward system to encourage hotel employees to work at parts adequate for employees' individual ability as well as get feeling of accomplishment, in order for employees to keep liveliness and self-confidence.

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지각된 위험과 전환비용이 클라우드 서비스로의 전환의도에 미치는 영향에 관한 연구: PPM 모델 중심으로 (The Impact of Perceived Risks and Switching Costs on Switching Intention to Cloud Services: Based on PPM Model)

  • 이승희;정석찬
    • 한국정보시스템학회지:정보시스템연구
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    • 제30권3호
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    • pp.65-91
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    • 2021
  • Purpose In this study, we investigated the impact of perceived risk and switching costs on switching intention to cloud service based on PPM (Pull-Push-Mooring) model. Design/methodology/approach We focused on revealing the switching factors of the switching intention to the cloud services. The switching factors to the cloud services were defined as perceived risk consisting of performance risk, economic risk, and security risk, and switching costs consisting of financial and learning costs. On the PPM model, we defined the pull factors consisting of perceived usefulness and perceived ease of use, and the push factor as satisfaction of the legacy system, and the mooring factor as policy supports. Findings The results of this study as follows; (1) Among the perceived risk factors, performance risk has a negative effect on the ease of use of pull factors, and finally it was found to affect the switching intention to the cloud services. Therefore, cloud service providers need to improve trust in cloud services, service timeliness, and linkage to the legacy systems. And it was found that economic risk and security risk among the perceived risk factors did not affect the switching intention to the cloud services. (2) Of the perceived risk factors, financial cost and learning cost did not affect the satisfaction of the legacy system, which is a push factor. It indicates that the respondents are positively considering switching to cloud service in the future, despite the fact that the respondents are satisfied with the use of the legacy system and are aware of the switching cost to cloud service. (3) Policy support was found to improve the switching intention to cloud services by alleviating the financial and learning costs required for cloud service switching.

호텔레스토랑 이용고객의 메뉴 만족도에 관한 연구 (A Study on Customer Satisfactions toward Hotel Restaurants)

  • 강성일
    • 한국조리학회지
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    • 제6권2호
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    • pp.135-155
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    • 2000
  • The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

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Hotel Reservation Service, Customer Expectations, Brand Attachment, and Brand Loyalty: Effects of Package Product Reservation

  • Chang, Jae-Hyup;Yoon, Ki-Chang;Park, Chang-Soo
    • 유통과학연구
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    • 제12권12호
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    • pp.27-41
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    • 2014
  • Purpose - This study examines various reservation service components that would increase customers' brand attachment and loyalty, while discussing how reservation service components would affect the customer behaviors. Research design, data, and methodology - This study theoretically analyzed the hotel package product reservation system, the customer expectations, the brand attachment, and the brand loyalty, while reviewing previous studies. Results - This study analyzed the distribution channels of the hotel package products from various angles and, as for more extensive research, the study explained the different results caused by each different reservation system type that may be preferred by each individual customer. Conclusions - It was confirmed that, of the hotel reservation service components, the convenience factors, the reliability factors, the information factors, and the other factors other than the human factors, have a significant influence on the customer expectations. Further, the study also revealed that the customer expectation has an important effect on the brand attachment. In addition, the study improved the prevailing understanding on the relation between the brand attachment and the brand loyalty.

내부마케팅활동이 외식종사원의 직무만족에 미치는 영향 (A Study on the impact of internal marketing action on food industry employers사 job satisfaction)

  • 우문호
    • 한국관광식음료학회지:관광식음료경영연구
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    • 제12권2호
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    • pp.59-78
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    • 2001
  • The domestic food service industry has established its industrial basis since the overseas brands were introduced and international events were held in Korea. It also has showed a prominent growth rate as consumers began to show more interests in leisure and quality of working life(QWL) At this, the employees, constituting Points of contacts with consumers of the food service industry, have emerged as a Primarily critical concern in order for the food service industry, which can affect people in various ways, to adopt our own food culture and develop its business quality. In the food service industry, as a relatively labour-intensive industry, the manpower service is considered very important. Whether the industry succeeds or not depends on the role of employees as the quality of service of employees can decide the quality of the industry itself. In spite of the importance of employees in the food service industry, not many researches have been Performed on the personnel management of the industry, as Koreans traditionally have hold a prejudiced view on the food service industry and it is only a short time since the food business began to be considered as an industry. This thesis aims at research on the factors affecting job satisfaction of the employees by dealing with the importance and characteristics of the role of employees of the food service industry and theoretical background of the job satisfaction. The presumable factors affecting the job satisfaction are divided into several groups ; characteristics of organization, working condition, human relationship, psychological factors, and its reputation in the labour market. Hypotheses and models, where those factors affect the employees, are formed. Statistical methods such as correlation analysis and multiple regression are used in order to verify those hypotheses. Alternatives to improve job satisfaction of employees are suggested based on the analysis. It is expected that there will be more active researches on employees of the food service industry, as this thesis has selected employees of the food service industry as its subjects while subjects of similar researches have been mainly hotel employees so far.

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지역주민의 치안서비스 참여요인에 관한 연구 (A Study on Participation Factors of Police Service in the Region Inhabitants)

  • 김영오
    • 시큐리티연구
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    • 제6호
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    • pp.235-254
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    • 2003
  • The Police main roles are order maintenance, law enforcement, community service etc. Recently it is increasing service function to community that in the cource of diverse roles. This study analyze recognition and attitudes of citizens on the Policing, participation factors, relationship among many factors between independent variables and dependent variables. The research method examine theoretical literatures and survey questionnaire for empirical analysis. The spss(win) 10.0 program is using analyze the data.

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서비스지배논리하에서 가치공동창출 매커니즘과 기업성과간의 관계에 대한 연구 (Understanding the Relationship between Value Co-Creation Mechanism and Firm's Performance based on the Service-Dominant Logic)

  • 남기찬;김용진;임명성;이남희;조아라
    • Asia pacific journal of information systems
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    • 제19권4호
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    • pp.177-200
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    • 2009
  • AIn the advanced - economy, the services industry hasbecome a dominant sector. Evidently, the services sector has grown at a much faster rate than any other. For instance, in such developed countries as the U.S., the proportion of the services sector in its GDP is greater than 75%. Even in the developing countries including India and China, the magnitude of the services sector in their GDPs is rapidly growing. The increasing dependence on service gives rise to new initiatives including service science and service-dominant logic. These new initiatives propose a new theoretical prism to promote the better understanding of the changing economic structure. From the new perspectives, service is no longer regarded as a transaction or exchange, but rather co-creation of value through the interaction among service users, providers, and other stakeholders including partners, external environments, and customer communities. The purpose of this study is the following. First, we review previous literature on service, service innovation, and service systems and integrate the studies based on service dominant logic. Second, we categorize the ten propositions of service dominant logic into conceptual propositions and the ones that are directly related to service provision. Conceptual propositions are left out to form the research model. With the selected propositions, we define the research constructs for this study. Third, we develop measurement items for the new service concepts including service provider network, customer network, value co-creation, and convergence of service with product. We then propose a research model to explain the relationship among the factors that affect the value creation mechanism. Finally, we empirically investigate the effects of the factors on firm performance. Through the process of this research study, we want to show the value creation mechanism of service systems in which various participants in service provision interact with related parties in a joint effort to create values. To test the proposed hypotheses, we developed measurement items and distributed survey questionnaires to domestic companies. 500 survey questionnaires were distributed and 180 were returned among which 171 were usable. The results of the empirical test can be summarized as the following. First, service providers' network which is to help offer required services to customers is found to affect customer network, while it does not have a significant effect on value co-creation and product-service convergence. Second, customer network, on the other hand, appears to influence both value co-creation and product-service convergence. Third, value co-creation accomplished through the collaboration of service providers and customers is found to have a significant effect on both product-service convergence and firm performance. Finally, product-service convergence appears to affect firm performance. To interpret the results from the value creation mechanism perspective, service provider network well established to support customer network is found to have significant effect on customer network which in turn facilitates value co-creation in service provision and product-service convergence to lead to greater firm performance. The results have some enlightening implications for practitioners. If companies want to transform themselves into service-centered business enterprises, they have to consider the four factors suggested in this study: service provider network, customer network, value co-creation, and product-service convergence. That is, companies becoming a service-oriented organization need to understand what the four factors are and how the factors interact with one another in their business context. They then may want to devise a better tool to analyze the value creation mechanism and apply the four factors to their own environment. This research study contributes to the literature in following ways. First, this study is one of the very first empirical studies on the service dominant logic as it has categorized the fundamental propositions into conceptual and empirically testable ones and tested the proposed hypotheses against the data collected through the survey method. Most of the propositions are found to work as Vargo and Lusch have suggested. Second, by providing a testable set of relationships among the research variables, this study may provide policy makers and decision makers with some theoretical grounds for their decision making on what to do with service innovation and management. Finally, this study incorporates the concepts of value co-creation through the interaction between customers and service providers into the proposed research model and empirically tests the validity of the concepts. The results of this study will help establish a value creation mechanism in the service-based economy, which can be used to develop and implement new service provision.

크루즈서비스에 있어 지각된 가치에 영향을 미치는 요인에 관한 연구 (A Study on the Factors influencing on Perceived Value in the Cruise Service)

  • 박명섭;권재현
    • 무역상무연구
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    • 제39권
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    • pp.223-249
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    • 2008
  • Recently market potentials of Asian cruise service have driven big western incumbents to make an strategic entry into Asian cruise market. However Korean cruise industry has been on the initiating stage focused on coastal cruise service. Under the circumstances, Korean firms which have intention to provide cruise service ought not to depend mainly on government's institutional supports such as expansion of social infrastructure and consolidation of related law, but to explore and utilize service-oriented factors for customer satisfaction as fundamentals for competitive strategies with some considerations. In this study, we expanded the perceived value literature by demonstrating the role of selected affective factors such as novelty and hedonics on value in the context of cruise service experiences. We also examined the role of customer satisfaction in the affect-value relationship. According to the results, it is analyzed that such determinants of perceived value in cruise-ferry service like novelty and hedonics have some positive influences on customer satisfaction of cruise service. In particular, hedonics is strongly linked to cruise vacationers' value perceptions and repurchase intentions. Overall satisfaction as a mediator accounted for the relationship between affective antecedents and perceived value. The managerial findings of this research are also briefly discussed.

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