• 한국신뢰성학회지:신뢰성응용연구
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• 제11권2호
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• pp.177-186
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• 2011

Traditionally, one uses a method of straight-line recognition to evaluate quality of product or service. One can satisfy with the product or service if their physical requirement of are met some criterions and can not satisfy them if their physical requirement are not met. Kano, et al(1984) introduce two dimensional Quality model to evaluate quality of product or service. They classify Quality Characteristic of product and service to three categories; satisfying quality, attractive quality, expected quality. In this paper, 17 evaluation features in 6 categories of smart-card are obtained from Focus-interview and Brainstorming and classified into 3 categories of quality model by Kano's two dimensional method. This classification is expected to provide a guideline for evaluation of smart-card.

• 한국의상디자인학회지
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• 제11권3호
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• pp.153-162
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• 2009

The purpose of this study was to examine the differences in the service quality evaluation on the skill and expert, the shop facilities and atmosphere, the time and access, and the price and benefit of a nail care shop by age, income, spendings of appearance and a nail care, and a regular nail care. The survey was performed with questionnaires and the subjects were was 240 consumers who used the nail care. The data were analyzed by frequencies, F-test, T-test, Factor Analysis, one way ANOVA. The results of the study were as follows: Service quality evaluation were classified four factors- the price and benefits, the skill and expertness, the facilities and atmosphere, the time and access. There were no statistically significant differences in the price and benefits by age, income, spendings of appearance and a nail care, and a regular nail care, but there were statistically significant differences in the skill and expertness, the facilities and atmosphere, and the time and access. The service quality on the time and access was evaluated as high by the consumer in the 30s, with more income, and with high appearance and nail care spendings. The service quality on the shop facilities and atmosphere was evaluated as high by the consumers with high nail care spending. The consumers with a regular nail care evaluated the service quality on the skill and expertness, the time and access, the shop facilities and atmosphere as high.

• 대한간호학회지
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• 제37권3호
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• pp.401-413
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• 2007

Purpose: This study was designed to develop Nursing Service Quality Indicators(NSQIs) in nursing homes that would lead to an appropriate evaluation and improvement of nursing service quality. Methods: The preliminary NSQIs were developed through literature reviews and analysis of existing quality indicators. A content validity testing was done twice by using a panel of experts who were from academia and the clinical areas. The final NSQIs were confirmed and applied in three nursing homes to test feasibility. Results: The preliminary NSQIs had 4 domains and 31 indicators. Two content validity testings were performed. The indicators scoring over.80 CVI for each testing were selected and modified by experts' opinions. The final NSQIs consisted of 7 domains and 33 indicators. They were applied in three nursing homes and it was revealed that all the indicators were applicable. Conclusion: In this study, it is shown that this new 'Nursing Service Quality Indicators in Nursing Homes' is suitable for a holistic evaluation of nursing service quality of elderly patients in nursing homes. This NSQIs will be able to provide a basis for establishing nursing care standards and improving the nursing care quality in nursing homes.

• 한국조경학회지
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• 제22권2호
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• pp.25-38
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• 1994

Service quality is defined as the perceived difference between performed service and expected service. In this paper, theme park service quality is conceptualized in relation to consumer's total satisfaction on theme park visitation. A 20-item scale was constructed to measure Theme Park Service Quality. The following four steps were employed in developing the service quality measure: 1)identification of service quality dimensions, 2)development of scales from a set of items describing the dimensions, 3)empirical verification of the scale's construct validity which refers to dimensionality, convergent validity, and nomological validity, and 4)confirmation of the utility. The scale was found to be an empirically valid and reliable evaluation tool for service quality enhancement. In addition, the scale would be an useful criterion for market segmentation and positioning.

• 지역과문화
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• 제8권2호
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• pp.1-20
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• 2021

본 연구는 지역콘텐츠 제작지원 사업에 대한 지각된 서비스 품질이 정책 수혜자의 이용 만족에 미치는 영향과 사업 종료 후 재이용 의도 및 추천 의도에 미치는 영향을 분석하였다. 이를 위해 SERVPERF 모형에 근거한 지역콘텐츠 제작지원 사업에 적합한 품질기준을 구성하였다. 첫째, 지역콘텐츠 제작지원 사업의 서비스 품질평가 기준으로 신뢰성, 대응성, 적정성을 확인하였다. 둘째, 품질평가 기준은 모두 이용 만족에 유의미한 영향을 미쳤다. 셋째, 재이용 의도에 대응성이, 추천 의도에 대응성과 신뢰성이 유의미한 영향을 미쳤다. 넷째, 이용 만족은 재이용 의도와 추천 의도에 유의미한 영향을 미쳤다. 이에 본 연구는 실증 분석으로 지역콘텐츠 제작지원 사업의 품질평가에 대한 이론적 모형을 처음으로 제시하고, 해당 사업의 개선을 위한 정책적 방향성을 제시했다는 의의를 지닌다.

• 한국비블리아학회지
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• 제25권1호
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• pp.343-361
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• 2014

본 연구는 디지털 환경에서 전문도서관의 서비스 품질평가와 이용자 만족도를 측정하기 위해 정부출연 연구소 이용자를 인문사회분야와 과학기술분야로 나누어 '서비스 품질', '공간 품질', '정보 품질'과 '이용자 만족도'에 유의한 관계가 있는지를 7개의 가설을 가지고 검증하였다. 연구결과, '서비스 품질'에서 사서의 능력과 자질이, '공간 품질'에서 도서관 홈페이지 공간이, '정보 품질'에서는 정보의 정확성과 유용성이 만족도에 큰 영향을 미쳤다. 제언으로 전문도서관 사서의 서비스 품질 향상 및 전문교육의 필요성, 사서의 헌신성, 자발성, 태도에 대한 소양교육의 필요성, 차별화되고 특성화된 고품질 정보의 제공, 홈페이지 접근 편리화로 다양한 컨텐츠와 자료검색 지원기능 강화를 제안하였다.

• 품질경영학회지
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• 제40권2호
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• pp.145-155
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• 2012

The purpose of this study is to suggest the direction of improving service quality in the defense logistics support. For this, this study compares and analyzes the perceived service quality between customer(using unit) and defense logistics support unit by using SERVPERF model. Supply, military meals, and maintenance are carrying out the mission as core function of defense logistics support and also encounter with customer. In this empirical analysis, the service quality is composed of four factors, and there are significant difference in perception level of service quality between them. Also, the relationship between factors of service quality and revisit intention shows significant difference statistically, and the customer orientation and responsiveness are key affecting factors on revisit intention.

• 한국컴퓨터정보학회논문지
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• 제25권1호
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• pp.159-165
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• 2020

고객센터 서비스품질에 대한 다양한 연구에도 불구하고, 평가모형에 대한 연구보다는 고객만족과 충성도와의 관계를 살펴본 논문들이 주를 이루고 있다. 이에 본 연구에서는 기존 연구들에서 다루어진 고객센터 서비스품질 요인들을 고찰하고, Brady and Cronin(2001)의 모형에 기초하여 고객센터 서비스품질을 측정하기 위한 위계적 모형을 개발하였다. 제1계층은 상호작용(과정)품질, 물리적환경(시스템)품질, 결과품질로 구성하였고, 제2계층은 친절성, 적극성, 전문성, 체계성, 편리성, 접근성, 정확성, 신속성, 신뢰성으로 구성하였다. 또한 개발된 위계적 모형을 바탕으로 고객센터 이용자들이 중요시하는 각 요인들의 우선순위를 AHP 기법을 적용하여 파악해 보았다. 연구결과 제1계층에서는 상호작용품질이 제2계층에서는 전문성, 친절성, 정확성이 우선순위에서 중요하게 나타났다. 이러한 연구는 고객센터 서비스품질에 대한 평가기준의 설정이나 실무에서 좀 더 중요하게 관리해야 되는 것이 무엇인지에 대한 지침이 될 수 있다.

• 수산경영론집
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• 제40권2호
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• pp.1-25
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• 2009

The major part of non-commercial food service is food service for school which has no any objective quality standards. Each school has different standard when they buy seafood for SFS(School Food Service). The research purpose is whether or not the extrinsic cues of the seafood such as price, the source origin, company image, safety standards, etc or the intrinsic cues such as fishy smell, the hardiness of fish meat, others have any effect on the seafood evaluation when school nutritionist purchase it, for more objective basis. The research method is distributing questionnaire survey through e-mail or directly visiting the schools from October 30 to November 9, 2007. The questionnaire was distributed to 70 nutritionists of food service for elementary school in Busan. Total 50 questionnaires are used as data in the statistical analysis using SPSS package software. The research results are; First, there is interaction effect between the extrinsic and intrinsic cues of seafood for SFS. That is when the school nutritionist valued on intrinsic cues of seafood such as a fishy smell, the hardiness of fish meat and etc influence on the extrinsic cues such as price, source origin, reliable circulation process, HACCP application, etc. Second, the extrinsic cues of the seafood give no effect on perceived quality. Since seafood for SFS are heavy buying, prearrangement contract and most of them using pre-treated frozen aquatics. Third, the intrinsic cues of the seafood give no effect on perceived quality. The extrinsic cues consist of 5 parts namely "opening about quality", "source origin", "company image", "safety/standards" and "price/package". However, "safety/standard" was the only affecting factor to perceive quality. The reason is that in fact they have no standards or any document proving the quality of the seafood unless safety standards factor. Last, the perceived quality is an important factor for perceived value and purchase intention. It is showed that there is a path to form a willing to buy through the perceived value after school nutritionist recognizes the perceived quality.

• 한국비블리아학회지
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• 제23권2호
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• pp.271-294
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• 2012

본 연구는 LibQUAL+를 적용하여 공공도서관 운영주체에 따른 서비스 품질을 평가하고, 그 차이를 비교 분석함으로써 도출된 문제점에 대한 개선방안을 모색하고자 하였다. 서울시 소재 민간위탁 공공도서관 중 운영주체 유형에 따라 공단, 문화원, 재단, 대학교로 분류하여 각각에 속한 1개관씩을 선정, 총 4개관을 대상으로 설문조사를 시행하였으며, LibQUAL+의 '서비스 영향력', '정보 제어', '도서관 장소' 요인을 구성하는 22개 항목에 대해 '최소 서비스 수준', '희망 서비스 수준', '인식된 서비스 수준'을 9점 리커트 척도로 측정하였다. 그 결과 전체 표본도서관의 서비스에 대해 이용자들이 기대하는 최소 서비스 수준은 만족시키고 있으나 희망 서비스 수준에는 이르지 못하는 것으로 나타났다. 따라서 민간위탁 공공도서관은 이용자의 다양한 정보요구와 도서관의 환경변화에 적극적으로 대처하고, 지속적인 평가와 개선을 통하여 우수한 서비스를 제공할 수 있도록 노력해야 한다.