• Journal of Korean Elementary Science Education
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• v.36 no.3
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• pp.246-255
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• 2017

The purpose of this study was to analyze the perceptions of the students about expectation and performance on the elementary teachers' science teaching. For this study, questionnaires were made based on the advanced article, and conducted to 279 elementary school students. The collected data were analyzed by the t-test, ANOVA, and $Scheff{\grave{e}}$. The results of this study were as follows: The perceptions of the students on the elementary teachers performance can not reach to those of their expectation. There was statistically significant difference in the some of the sub-domains of expectation and performance according to personal backgrounds (gender, grade, and interest toward science class). Based on the result of this study, implications to improve teachers' professionalism about science teaching were suggested.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2008.10a
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• pp.415-419
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• 2008

In this study, an empirical research based on survey has been performed to study the influence of user expectation to user satisfaction of commercial and open source DBMSs. According to the survey results, word-of-mouth and past experiences influence significantly to user expectation, and price influences to user expectation only for commercial DBMS users. The results show that the expectancy disconfirmation influences significantly to user satisfaction. Expectation and satisfaction levels of commercial DBMS users are higher significantly than those of open source DBMS users. However, expectancy disconfirmation of open source DBMS users is higher than that of commercial DBMS users.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.299-309
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• 2004

This study investigated the degree of expectation and satisfaction with internship program of undergraduates majoring in culinary studies, and suggested improvements in satisfaction for training programs. Differences between expectation and satisfaction were significant in all 21 items including pay for internship program, rest spaces, and break time during working. Expectation questions were extracted to five factors. Factor 1 circumstances of kitchen Factor 2 staff's ability and attitude Factor 3 working environment Factor 4 working hours and pay and Factor 5 rotation, period, and placement of jobs. Five factors were also obtained from factor analysis of satisfaction. Factor 1 working hours and rest Factor 2 staff's attitude and pay Factor 3 facilities and sanitation Factor 4 circumstances of kitchen and Factor 5 period and placement of jobs. Overall satisfaction values showed significant differences depending on gender, school-year system, grade, age, and school. The working hours and rest factor had the most significant influence on the overall satisfaction with internship program of undergraduates majoring in culinary studies.

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.31-42
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• 2000

The purpose of this study was to describe the general degree of expectation and performance of the housework socialization of rural homemakers, to investigate their relationships to demographic variables and to investigate the influence of the performance of housework socialization in relation to the expectation of it. The results of this study were as follows: 1. Rural homemakers’housework socialization score is the upper medium range. 2. The performance of housework socialization was somewhat affected by variables such as the education of homemakers, types of farm, years of residence in rural area, yearly income and employment of homemakers. 3. The expectation of housework socialization was significantly affected by variables such as the education of homemakers, types of farm and yearly income. 4. The expectation of housework socialization was significantly different depending on the utilization of grouped, the utilization of commodities and the utilization of household equipment, as subdomains of the performance on the housework socialization.

• Journal of the Korean Operations Research and Management Science Society
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• v.28 no.2
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• pp.61-74
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• 2003

Many firms try to enhance the customer satisfaction, because they believe that higher customer satisfaction leads to superior returns. According to expectancy disconfirmation model, consumers judge the satisfaction in comparison with their expectations about the product performance. If the performance is above the expectations, increase in satisfaction is expected. If the performance is below the expectations, decrease in satisfaction is expected. This explanation contradicts our beliefs that higher expectation leads to consumer's choices. To address the contradiction, this paper present a unified model which combines the expectancy disconfirmation model with the well-known diffusion model. The unified model shows that the expectation can increase the choices even if the expectation decreases the satisfaction.

• Journal of the Korean Data and Information Science Society
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• v.19 no.4
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• pp.1123-1131
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• 2008

A considerable amount of research has focused on the dimensionality of service failure and recovery construct. This paper is focused on service failure and recovery in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted Kau and Loh's Service recovery measurement scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in pre-purchase expectation and post-purchase actual performance of 4 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The paired t -test is used to test difference of pre-purchase expectation and post-purchase actual performance for service recovery measurement scale's 4 dimensions of the 2 restaurant types. But, there is significant difference between pre-purchase expectation and post-purchase actual performance in the 2 restaurant types.

• Journal of the Korean Home Economics Association
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• v.45 no.5
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• pp.1-13
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• 2007

The purpose of this study was to explore the well-being attitude and use the expectation-disconfirmation model to assess consumer satisfaction with well-being products. The consumer expectations, performance and disconfirmation scales were composed of 7 items of 5-likert scales. Consumer satisfaction with well-being products was measured with one-item-measurement scale. The results of this study are as follows. 1. The well-being attitude consists of 4 factors. : consumption of the well-being products, pursuit of mental well-being, criticism of commercial fashion, and pursuit of harmony with natural life. 2. Well-being attitude influences the consumers' expectation, performance, and satisfaction with well-being products. 3. Consumer expectation for well-being products has no influence on satisfaction, but performance and disconfirmation have a high degree of influence on satisfaction.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.04a
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• pp.42-53
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• 2006

The delivery of high service quality is an evitable strategy that has been related to a success in discount store industry. Greater competitiveness has caused discount store firms to be increasingly aware of the importance of service quality to be on a competitive edge. Also, the fact that service quality leads to customer satisfaction has driven many researchers and practitioners to focus on the issue. What we suggest is that customer's expectation change of service quality cannot be regarded as two totally unrelated processes. If quality judgments are based on expectations, it is important to understand the origins of those expectation change. Therefore, if being of effecting factors between the latest expectation and the changed expectation of service quality will prove out, service firms are possible to operate efficiency quality management for getting customer satisfaction.

• Journal of Technologic Dentistry
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• v.41 no.2
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• pp.113-122
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• 2019

Purpose: This study analyzed the difference in participation motive, expectation for educational institution and educational satisfaction depending on participation level of students of advanced course for bachelor of dental technology. Methods: 81 students of advanced course for bachelor of dental technology from four university were selected by convenience sampling method. To analyzed influence of participation level depending on participation motive, expectation for educational institution and educational satisfaction, regression analysis was carried out. Results: The participation level of the students was found to be influenced by the educational satisfaction, participation motive and expectation for educational institution. Conclusion: Based on the results, it is important to understand the participation motive of the students and to offer satisfaction environment and administrative support for enhancing the expectation for education for educational institution.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.41-49
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• 2000

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.