• 한국조리학회지
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• 제23권1호
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• pp.84-94
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• 2017

The purpose of this study is to empirically test a proposed relationship among perceived restaurant quality, type of restaurant, satisfaction, and return patronage intentions with a focus on solo diners. More specifically, the objectives of this study are to assess the effects of three perceived qualities (i.e., food, service, and physical environment) and types of restaurants on solo diner (1) satisfaction and (2) return patronage intentions. The findings show that the greatest weight was put on food quality in increasing both solo diner satisfaction and return patronage intentions. Service quality was the second important contributor in satisfying solo diners, followed by physical environment quality. In addition, the findings indicated that solo diner satisfaction was affected by different types of restaurants.

• 동아시아식생활학회지
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• 제17권2호
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• pp.266-273
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• 2007

The purpose of this study was to measure the effects of service quality mediating the linkage among food and beverage price, restaurant image and value. A total of 273 questionnaires were completed. MANOVA, ANOVA and ANCOVA were used to measure the mediating effect of service quality on the relationships among food and beverage price, restaurant image, and value. The effects of food and beverage price and restaurant image on service quality and value were statistically significant. As expected, when food and beverage price and service quality were regressed on the value, the service quality was significant and the effect of the food and beverage price was reduced. Moreover, when restaurant image and service quality were regressed on the value, the restaurant image and service quality had a significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between food and beverage price and value, and between restaurant image and value.

• 산업경영시스템학회지
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• 제24권69호
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• pp.75-85
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• 2001

This empirical study examines the current status of TqM implementation in Korean service industry The data were collected from employes in hotels located in Seoul, korea with the questionnaire. The several statistical method such as t-test multiple regression were used for analysis. The major findings include the followings : First TQM practices have become common in Korean hotel industry. Second, There exist significant TQM factors which effect on customer satisfaction. For the high level hotel group supplier management, quality data management employee relations, and training are important factors for customer satisfaction while top management role and employee relations are significant factors for low level hotel group.

• 한국조리학회지
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• 제22권5호
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• pp.252-266
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• 2016

본 연구는 예삭장과 호텔의 홍보와 광고 효과를 높이기 위해 예식장과 호텔 서비스 접점이 가장 많은 예식장 식당 하객을 대상으로 예식장 식당 서비스 품질과 예식장 식당 고객만족, 그리고 추천의도 간의 관계, 또 이 인과관계에서 예식장 호텔 이미지의 조절효과에 대해 검증하였다. 이를 위해 서울에 소재하는 예식장과 호텔 10곳을 선정하여 예식장 식당을 이용하는 하객 332명을 대상으로 실증분석을 하였다. 본 연구의 결과는 다음과 같다. 첫째, 예식장 식당 서비스 품질 중 종업원, 시설 및 환경, 그리고 편리성 서비스 품질은 예식장 식당 고객만족에 유의적인 정(+)의 영향력이 있었다. 둘째, 예식장 호텔 이미지는 음식과 종업원 서비스 품질과 예식장 식당 고객만족 간에 부(-)의 조절효과가 있는 반면, 시설 및 환경 서비스 품질과 예식장 식당 고객만족 간에 정(+)의 조절효과가 있었다. 셋째, 예식장 식당 고객만족은 추천의도에 유의적인 정(+)의 조절효과가 있었다. 넷째, 예식장 호텔 이미지는 예식장 식당 고객만족과 추천의도 간에 유의적인 부(-)의 조절효과가 있었다.

• 한국식생활문화학회지
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• 제25권5호
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• pp.578-588
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• 2010

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

• 한국지역사회생활과학회지
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• 제21권2호
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• pp.163-177
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• 2010

The purpose of this study is to examine the difference between service quality satisfactions according to tourists' preference and segmentation by various motivations. Data were collected from 442 farm stay visitors by field surveys in rural areas. A factor-clustering method identified three distinct segments; want-it-all, overall low motivation, relaxation. MANOVA was used to examine the differences of service quality satisfaction for farm stay visitors' preference and segmentation by motivation. Results show that the type of guest room more significantly influenced farm stay visitors' satisfaction according to those three clusters. It should be noted that we have information on the characteristics and type of satisfaction of the consumers in order to improve the quality of farmstay's service in rural tourism.

• Nutrition Research and Practice
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• 제17권2호
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• pp.356-370
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• 2023

BACKGROUND/OBJECTIVES: School food service has played an important role in promoting the health and physical condition of students by providing students with a balanced and nutritious diet. Therefore, boosting the quality of school food service and improving the students' satisfaction is critical. For this purpose, this study examined the structural causal relationship among the quality of school food service factors, emotional responses, and satisfaction in China. SUBJECTS/METHODS: This study was conducted with 4th-6th-grade students from 6 junior high schools in Henan province of China, with 590 questionnaire responses (87.3%) collected and statistically analyzed. RESULTS: The school food service quality factors (including menu management, dietary education, facilities management, price and food distribution management, and personal hygiene during meals) must be enhanced to boost the students' satisfaction. In addition, the study used questionnaire survey data to validate the full mediation of students' emotional responses between school food service quality factors and student satisfaction. CONCLUSIONS: Students' emotions also play an important role in influencing the quality of school food service, all of which affect the emotional responses of students. Therefore, students' positive emotions are an important indicator for improving the quality of school food service. A national support policy is necessary for the ongoing maintenance and development of various programs that drive students' satisfaction and promote the adoption of education guidelines for school food service in China.

• 한국조리학회지
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• 제14권4호
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• pp.188-202
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• 2008

The purpose of this research was to investigate the effects of various restaurant choice attributes on customer satisfaction that has positive influence on repatronage and word of mouth intent. This study examined relevant literatures, set up some hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to total 478 customers who had visited restaurants around the northern part of Gyeong-gi province. The model was tested using SPSS 12.0 and AMOS 5.0 with 472 samples which received a 99% usable response rate. The results of empirical analysis were as follows: 1) menu quality has a significant effect on customer satisfaction and word of mouth intent. 2) service quality and convenience have a significant effect on customer satisfaction. 3) customer satisfaction has a significant effect on repatronage and word of mouth intent. 4) word of mouth intent has a significant effect on repatronage intent.

• Asia pacific journal of information systems
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• 제29권4호
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• pp.615-643
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• 2019

Now is the time for IS scholars to demonstrate the added value of academic theory through its integration with text mining, clearly outline how to implement this for text mining experts outside of the academic field, and move towards establishing this integration as a standard practice. Therefore, in this study we develop a systematic theory-based text-mining framework (TTMF), and illustrate the use and benefits of TTMF by conducting a text-mining project in an actual business case evaluating and improving hotel service quality using a large volume of actual user-generated reviews. A total of 61,304 sentences extracted from actual customer reviews were successfully allocated to SERVQUAL dimensions, and the pragmatic validity of our model was tested by the OLS regression analysis results between the sentiment scores of each SERVQUAL dimension and customer satisfaction (star rates), and showed significant relationships. As a post-hoc analysis, the results of the co-occurrence analysis to define the root causes of positive and negative service quality perceptions and provide action plans to implement improvements were reported.

• 한국콘텐츠학회논문지
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• 제13권11호
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• pp.423-432
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• 2013

고객과의 서비스 접점에서 호텔구성원의 부정적인 태도는 고객의 서비스평가에 결정적인 영향을 미치기 때문에 서비스 전달과정에서 나타날 수 있는 부정적인 측면을 사전에 예방하고 관리하는 것은 매우 중요하다. 사회적지지에 대한 연구는 구성원의 심리적 건강과 조직의 유효성 및 서비스품질에 영향을 주기 때문에 폭넓은 범위에서 연구되어 왔다. 이와 관련하여 본 연구의 목적은 호텔구성원을 대상으로 사회적지지가 직무스트레스와 직무소진에 미치는 영향을 검증하는 것이다. 실증분석을 위한 자료는 서울지역 특1급 호텔구성원을 대상으로 355부의 설문지를 수집하여 실증분석에 활용하였으며, 주된 분석방법으로는 구조방정식 모형을 활용하였다. 분석 결과 첫째, 사회적지지는 직무스트레스에 유의적인 부(-)의 영향을 나타냈다. 둘째, 사회적지지는 직무소진에 유의적인 부(-)의 영향을 나타냈다. 셋째, 직무스트레스는 직무소진에 유의적인 정(+)의 영향을 나타냈다. 직무스트레스와 직무소진을 감소시키기 위해서는 호텔구성원에게 자존감과 동기부여를 제공할 수 있는 프로그램을 개발, 보급하여야 한다. 또한 구성원의 직무소진을 관리하기 위한 대안에 대하여 지속적인 논의가 필요하다.