• 한국의류산업학회지
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• 제10권3호
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• pp.298-306
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• 2008

The purpose of this study was to consumer's evaluation toward salesperson attributes, satisfaction of salesperson and apparel store on relationship continuity. To this end, a total of 500 questionnaires were distributed to men and women university students and 443 samples were used for the final analysis. Data were analyzed by using frequency, percentage, factor analysis, cluster analysis, One-way ANOVA, crosstabs, Pearson's correlation analysis, regression analysis. The results of this study were as follows; Looking at the effects of evaluation toward salesperson attributes, satisfaction of salesperson on relationship continuity, they showed satisfaction of salesperson had direct influence on relationship continuity extremely when men and women university students are purchasing their clothing. Uniformity, customer orientation, expertise, kindness were as follows. Looking at the effects of evaluation toward salesperson attributes, satisfaction of apparel store on relationship continuity, it showed uniformity has direct influence on maintaining relations extremely when men and women university students are purchasing their clothing. Customer orientation, satisfaction of apparel store, expertise, kindness were as follows. Through this study, it will be applied into program development data for consumer management and education, and salesperson's efficient consumer response as well.

• The Journal of Asian Finance, Economics and Business
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• 제6권3호
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• pp.215-223
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• 2019

The study aims to investigate the recommendation and revisit intentions of foreign tourists in Ho Chi Minh city, Vietnam through their satisfaction with local foods. The study proposed the group of five attributes for food image: taste, health concern, price, serving style, vendor/ restaurant staffs. The relationship between these attributes of food image and food satisfaction, as well as the one between food satisfaction and behavioral intentions were investigated. To ensure a high ratio of answers, a face-to-face survey was conducted in famous places at Ho Chi Minh city. Data with 210 foreign tourists. The study uses the methods of descriptive statistics, EFA, Cronbach Alpha and regression. The results showed that Five attributes of food image were chosen for the research, being taste, health concern, price, serving style and vendors/ restaurant staffs. All of these attributes showed a positive relationship with satisfaction. Among five factors, taste had the most impact on food satisfaction. Through the analysis of several attributes of food images, this study provides managerial implications for tourism marketers in researching the positive influence of food image on tourists' satisfaction which leads to their positive word-of-mouth and return to the tourism place.

• 한국정보시스템학회지:정보시스템연구
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• 제20권2호
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• pp.37-55
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• 2011

Ubiquitous tourism information systems are more and more required to provide cultural contents comprising material heritage, performing art, folk tradition, handicraft or customs of everyday life, along with traditional tourist information about hotel facilities and infrastructure. This study attempts to investigate the effect of tourists' hotel preference attributes in terms of their satisfaction with ubiquitous tourism service. In so doing, 145 questionnaires were used to analyze the satisfaction of u-tourism service and the hotel preference attributes through the field survey. The questionnaires were collected from hotel employees who had experienced the ubiquitous tourism service. It is found that some of hotel-preference attributes positively influence u-tourism satisfaction but not all of them did. Service and differentiation attributes had an impact to u-tour and u-hotel function. And beverage attributes, to u-tour function, and convenience attributes, to u-hotel function. These findings mean that the hotel built u-tourism infrastructure gain a competitive advantage than the otherwise hotel.

• 한국의류학회지
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• 제35권7호
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• pp.775-786
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• 2011

This study examines whether there are differences in the evaluation of clothing products according to self-efficacy in purchasing clothes. A total of 300 surveys were distributed and 231 were used for analysis. The data were analyzed by regression and factor analysis. The results are as follows. First, there were significant differences in the product attributes considered according to self-efficacy in purchasing clothes. The consumers with high self-efficacy considered diverse product attributes comprehensively when making purchase decisions and had significantly higher score in perceived value and post-purchase satisfaction level than the consumers with low self-efficacy. Second, there were differences in the attributes of clothing products that effects perceived value according to self-efficacy in purchasing clothes. The attributes of 'clothes that I like' and 'necessary clothes' had a significant effect on perceived value for both consumers. The attributes of 'design that suits me' and 'inexpensive price' had significant effect on perceived value on consumers with high self-efficacy while the attributes of 'harmony with other clothes' had a significant effect on perceived value for consumers with low self-efficacy. Third, there were differences in product attributes and the perceived value that influenced post-purchase satisfaction level according to self-efficacy in purchasing clothes. The attributes of 'design that suits me' and perceived value had a direct effect on the post-purchase satisfaction level four consumers with a high self-efficacy. For the consumers with low self- efficacy, the attributes of 'clothes I like', 'necessary clothes', and 'design similar to that of usually purchased products' had a direct effect on post-purchase satisfaction level; however, the effect of perceived value was not found.

• 동아시아식생활학회지
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• 제27권3호
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 한국의류학회지
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• 제34권5호
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• pp.765-774
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• 2010

This study investigates the effects of consumer innovativeness on e-loyalty mediated by shopping mall attributes and consumer satisfaction with the Internet. Data were obtained from 243 consumers who had bought fashion products through online shopping. Data were analyzed by using factor analysis, Cronbach's alpha, and path analysis using LISREL 8.53 program. The results of this study suggest that the consumer innovativeness, such as Internet-innovativeness and Fashion-innovativeness affect shopping mall attributes including Loading, Visual, Information, Variety, and Price/Fashion. These attributes and the shopping mall satisfaction partially mediated the impact of consumer innovativeness on e-loyalty of shopping malls through the Internet. Especially, consumer satisfaction was the most important determinant to build up e-loyalty for the online shopping of fashion products. The findings provide implications for e-retailers to develop strategies related to consumer innovativeness, shopping mall attributes, and the e-loyalty of shopping malls for fashion products.

• 한국의류학회지
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• 제35권4호
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• pp.476-487
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• 2011

This study investigates the effects of internet shopping malls attributes on purchase satisfaction, repurchase intention, and word of mouth intention of fashion consumers. Data were collected from 400 consumers who purchased fashion products through internet shopping malls for the last 3 months. The survey was conducted from August $6^{th}$ 2010 to September $20^{th}$ 2010. A factor analysis identified 7 dimensions of internet shopping mall attributes: (1) interactivity, (2) website appearance, (3) sales promotion, (4) trust, (5) transaction capability, (6) fashion products variety, and (7) information offerings. The results show that all the dimensions of the internet shopping mall attributes affect purchase satisfaction, repurchase intention, and word of mouth intention. In addition, there were significant differences in the perceived attributes among three different types of internet shopping malls; comprehensive mall, fashion specialty malls, and online market-places (open-markets). While, there was no significant impact on the purchase satisfaction, repurchase intention, and word of mouth intention by the e-tailer types.

• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.7-19
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• 2021

Purpose: According to the growth of technology in the service industry, the interaction service between customer and employee has recently been transformed into between customer and technology by Self Service Technology (SST) requiring direct interaction with customers. In this context, self service technology such as unmanned ordering system installed at the store is actively introduced at the work place to reduce labor costs by food and retail company and the research for self-service technology which is rapidly replacing existing face-to-face service is needed. As the growth speed of SST is rapid, many researchers have studied the characteristics of SST, in every sector of business worldwide. Among the characteristics, attributes, Self Service Technology Quality (SSTQUAL) to evaluate SST is important because it may cause the customer's behavior. Thus, this research focuses on the effects of SSTQUAL on SST Satisfaction and SST continuance usage intention. This research suggests the guidelines for how Restaurant Company should prepare SST and build their customer satisfaction and continuance usage that increase the sales. Research design, data and methodology: This study tests the structural relationship between SSTQUAL of unmanned ordering system, SST satisfaction and SST continuance usage. SSTQUAL divided into four sub-dimensions and two categories, cognitive service attributes (Convenience, Functionality) and affective service attributes (Enjoyment, Assurance). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 524 customers experiencing SST and were analyzed through SPSS 25.0 and SmartPLS 3.0 statistical package program. Results: The findings of this research are as follows. First, all SSTQUAL have significant positive impacts on SST satisfaction. Second, SST satisfaction has significant positive impact on SST continuance intention. Third, cognitive service attributes and affective service attributes had wealth of explanation of service attribute more than a single dimension. Conclusions: The implications of this study are as follows. Overall, Restaurant Company should manage SSTQUAL consisting of not only cognitive service attributes (Convenience, Functionality) but also affective service attributes (Enjoyment, Assurance) to satisfy customers basically regardless of the type of restaurant.

• 대한영양사협회학술지
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• 제11권4호
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 한국식생활문화학회지
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• 제23권2호
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.