• The Journal of the Korea Contents Association
• /
• v.12 no.5
• /
• pp.380-392
• /
• 2012

The study of security personnel and psychological empowerment and organizational commitment to investigate the relationship between prosocial behavior in 2011 in Seoul, served in the private security companies after being selected as a security guard purposive sampling method using a 300 extracted samples, but the number of cases used in the study a total of 282 people. This study SPSSWIN 18.0 using factor analysis, reliability analysis, multiple regression analysis, path analysis, the following conclusions were obtained. First, psychological empowerment on organizational commitment affects. In other words, self-determination, job performance, impact, meaning a higher level of calculation ever higher levels of commitment and affective commitment. Second, the psychological empowerment influences prosocial behavior. In other words, self-determination, meaningfulness, influence job performance higher level of customer service and increases coordination Third, organizational commitment affects the prosocial behavior. In other words, the calculation ever commitment, emotional commitment, the higher the customer service, increases the level of coordination. Fourth, psychological empowerment and organizational commitment prosocial behavior direct and indirect impacts.

• The Research Journal of the Costume Culture
• /
• v.22 no.5
• /
• pp.794-808
• /
• 2014

This research aimed to examine the effect of emotional dissonance and emotional intelligence on the prosocial behavior of fashion salespeople in department stores, and whether emotional intelligence mediates the relationship between emotional dissonance and prosocial behavior. Moreover, we aimed to suggest a method to improve the prosocial behavior of salespeople as a strategy to obtain a continuous competitive advantage in an increasingly competitive fashion distribution environment. This research was conducted through a questionnaire survey, and 345 responses were collected from department store salespeople for the final analysis. First, the analysis results showed that the emotional dissonance of salespeople arose from their dealings with their organization and with customers. Prosocial behavior was deduced to be a factor of the cooperation with coworker and extra-role customer service. The emotional intelligence was deduced to be a factor of the use of emotion, regulation of emotion, self-emotion appraisal, and others'emotion appraisal. Second, with a higher level of emotional dissonance against the organization, there was less cooperation with coworker, while a higher emotional dissonance against customers resulted in increased cooperation with coworker. Third, it appeared that with a higher level of emotional dissonance against the organization, there was a higher utilization of use of emotion, self-emotion appraisal, and others'emotion appraisal of emotional intelligence. Fourth, as the regulation of emotion, self-emotion appraisal, and use of emotion were higher, there was more cooperation with coworker, whereas an increase in the utilization of one's own emotion and emotional control resulted in a higher level of extra-role customer service. Finally, emotional intelligence has a significant mediating effect between emotional dissonance and prosocial behavior. The above results suggest that for department stores to improve the prosocial behavior of their sales staff requires the establishment of a method to enhance the emotional intelligence of the staff. The results also indicate that there is a need for department stores to prepare a systemic tool to enable them to select people with a high degree of emotional intelligence when recruiting salespeople.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.307-323
• /
• 2009

This study aims to redefine people's attitudes about well-being trend LOHAS(Lifestyles Of Health And Sustainability) by a systematic research on diners' perspectives about LOHAS and menu-selecting behavior since well-being trend has been a main interest of the media and the food service industry. Also, this study has focused on understanding customers' menu-selecting behavior through a customer interest survey and on customers' interests and verifying factors for healthy food inclination and satisfaction level to give basic information and marketing suggestions for healthful menu. SPSS 12.0 was used for the data analysis, and $x^$-test was carried to make clear the different perspectives about well-being trend LOHAS according to the general characteristics of those polled. Factor analysis was done to menu-selecting behavior. Differences between sampling menu-selecting factors and general characteristics(t-test & ANOVA) were inspected and multiple regression analysis between health inclination and satisfaction level was also conducted. According to the survey, customers' well-being menu selecting behavior showed highly in married women, relatively older people, those with higher general income and higher education. Regression analysis showed that menu-selecting behavior influenced customers' inclination toward health and satisfaction level. Therefore, the food service industry should target those groups and improve its promotional communication strategy with proper menu development and an improved concept.

• The Korean Journal of Community Living Science
• /
• v.19 no.4
• /
• pp.537-546
• /
• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.553-562
• /
• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• Journal of Digital Convergence
• /
• v.14 no.6
• /
• pp.449-455
• /
• 2016

In this study, the survey targeting 180 in-service hair dressers from beauty salons located in Seoul was carried out in order to determine the connection between the practical tasks(scalp, shampoo, cut, blow dry, roll setting, blow dry, coloring) of national hairdresser licensing examination and the practical field. The utilization level of 7 practical subjects tasks was average except for hair coloring which showed a high support of spread and spread-skill tasks. Also, the utilization level of two subjects including haircut and coloring gave a positive influence on the practical skill (p<0.05). Therefore, practical application of haircut which is one of the most important subjects for in-service hair dressers and high quality education for customer satisfaction are necessary and it is necessary to check other subjects which have no influence on the practical field again.

• Journal of Internet Computing and Services
• /
• v.16 no.4
• /
• pp.1-11
• /
• 2015

This study uses the contingent valuation method to estimate the switching cost for adopting the MVNO service. The findings are as follows.: First, Willingness To Switch(WTS) increases as users' using pattern and perceived degree of MVNO service, but satisfaction with current service provider does not play a significant role in predicting Switching Cost. This means that as amount of money users can save exceeds a certain level, users decide to willingly change their service provider to MVNO regardless of their level of satisfaction with current service provider. Second, there are differences in WTS among service subscribers in SKT, KT and LGU+. It means that there will be a difference in the tendency to switch to MVNO among subscribers of service providers. This study suggest the following mangerial perspective to effectively promote the MVNO and boost the MVNO market for activation of mobile data services.: First, MVNOs are better off applying differentiated pricing scheme at attractive rates than using a differentiation of service product and quality. Second, regulators should consider how to implement an MVNO regulatory policy when there is an asymmetric customer loyalty among MNOs. This research will be used to set the MVNO's pricing strategy and to build up a successful regulatory policies.

• The Journal of the Korea Contents Association
• /
• v.15 no.1
• /
• pp.286-299
• /
• 2015

This study was to investigate the relationship between safety & quality management changes of patient and changes in management activities based on hospital workers in five mental hospitals and five geriatric hospitals which should be required medical certifying authorities. As a result of the research study, participation whether or not of certification service of mental hospital & geriatric hospital workers was positive correlation to improve change of 'Performance level of Safety Activities for the patient' 'Provide the High Quality Medical Service for the patient' 'Respect the Rights and Responsibility of the patient' 'Performance level of Infection Control Activities' out of contents of Patient Safety & Medical Service Quality. Also developmental changes of Safety Activities for the patient Hospital Quality for the patient Rights and Responsibility of the patient out of contents of Patient Safety & Medical Service Quality need to the Capacity Management Activities through Education and training, and Medical System & Evaluation of Management Provide the High Quality Medical Service for the patient out of contents of Patient Safety & Medical Service Quality need to the need to the Customer Orientation Process.

• Journal of KIISE:Software and Applications
• /
• v.35 no.2
• /
• pp.70-80
• /
• 2008

Today, businesses have to respond with flexibility and speed to ever-changing customer demand and market opportunities. Service-oriented architecture (SOA) is the best methodology for minimizing the complexity and the cost of enterprise-level infrastructure and for maximizing the productivity and the flexibility of an enterprise. Most of the enterprise-level SOA delivery strategies deal with the top-down approach, which organization has to define the business processes, to model business services, and to find the required services or to develop new services. However, a lot of peoples want to maximally reuse legacy component-based systems as well as to deliver SOA into their organizations. In this paper, we propose a bottom-up approach for identifying business services with proper granularity. It can improve the reusability and maintenance of services by considering not data I/O of components of legacy applications but GUI event patterns. Our proposed method is applied to MIS with 129 GUIs and 13 components. As a result, the valiance of the coupling value of components is increased five times and three business services are distinctly exposed. It also provides a 49% improvement in reducing the relationship problems between services over a service identification method using only partitioning information of components.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.38 no.4
• /
• pp.168-176
• /
• 2015

Trends of integrating products and services lead to the emergence of Product-Service System (PSS). To implement and embody a PSS solution in new product development, a comprehensive design framework is allowed designers to facilitate the design factors of the PSS in complex business environments. A physical product, containing functionalities for services, is the role of medium between customers and a manufactures. Customers can access those metaphysical interfaces to utilize the product fully or expand its performances. The PSS is aiming to prolong its lifecycle while maintaining its expected quality. Since the quality can be represented as a measure which belongs to user's perspective, guaranteeing certain level of quality can be interpreted to sustaining customer satisfaction. The objective of this paper is to propose a PSS design framework to identify design factors for developing products and services by integrating object-oriented concepts and blueprinting in context of a business ecosystem. The proposed model is developed based on relationship products and services matching with their design factors. The products and the services are then brought together to form a PSS. Functions and processes can be categorized to identify the design factors in different levels using the object-oriented concepts. Objected-oriented concepts provide PSS analysis tools for describing a business process or a workflow process in the PSS. The blueprint is used to identify the relationships between the products functions and the service processes that are offered as part of a job. To demonstrate of the effectiveness of the proposed model, we use a case study involving a smart phone.