• Journal of Community Nutrition
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• v.8 no.3
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• pp.153-159
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• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2688-2699
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• 2013

The purpose of this study is to present the components about well-being in-flight meal associated with increased customers' interest on health, to empirically analyze the impact on customer's satisfaction and to propose the methods to establish the strategy of in-flight meal of airlines in the future. The results are as follows: First, it was shown that the environment-oriented in-flight meal and sanitation services of flight crew among components of well-being in-flight meal significantly affected the customer's satisfaction. Second, it was shown that healthy in-flight meal and sanitation services of flightcrew significantly affected the customer's loyalty and satisfaction. This study has the practical significance, since it presents the compoents of well-being in-flight meal affecting customer's satisfaction and loyalty and proposes the measures.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.317-327
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• 2017

The purpose of this study is to analyze the effects of the convergence of the in-flight meal quality, the customer satisfaction, the brand image and brand loyalty. A total of 170 questionnaires were finally used for the 'analysis of factors, analysis of reliance, analysis of corelation and multiple regression analysis.' We found out that the in-flight meal quality came up with the food factor, service factor and cleanliness factor. The results of the study are as follows; First, only the food factor and the service factor positively affected the customer satisfaction. Second, the food factor and the service factor positively affected the brand image. Third, the customer satisfaction positively affected the brand image and the brand loyalty. Lastly, the brand image positively affected the brand loyalty. According to this study, the in-flight meal quality, customer satisfaction, brand image and brand lo oyalty in the airline service are very important factors for a successful marketing strategy.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.21 no.4
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• pp.112-118
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• 2013

Air travel demand has recently been growing and establishment and operation of low-cost carriers have been increased. Against this backdrop, low-cost carriers need to figure out diversified customer demand for low-cost carriers and ways to maximize marketing efficiency before applying it to the field so that they can attain superiority to large carriers in increased intensified competition. Low-cost carriers need to be differentiated from other carriers for the purpose of improving profits. Toward this end, this study conducted analysis on importance and satisfaction with carrier choice using IPA with regard to low-cost carrier customers. In conclusion, the paper accurately examined advantages and disadvantages of low-cost carriers compared to general carriers based on results of IPA analysis and suggested managerial strategies to enhance competitiveness based on division into four parts including maintenance and enforcement (1st quadrant, Delay compensation, Booking rapidity, Check rapidity, Crew service, refund service, baggage service, punctuality, transit services, airlines images), concentrated improvement (2nd quadrant, price, Convenience of seat), passive administration (3rd quadrant, Boarding service, cabin cleanliness, flight schedule, whether local crew on board, meal service, in-flight entertainment service), and enhanced satisfaction (4th quadrant, duty-free service, Variety of routes), so that practical suggestions could be presented to employees working in the field.

• Proceedings of the Korea Association of Information Systems Conference
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• 2000.11a
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• pp.36-44
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• 2000

The purpose of this study is to introduce a more efficient forecasting technique, which could help result the reduction of cost in removing the waste of airline in-flight meals. We will use a neural network approach known to many researchers as the “Outstanding Forecasting Technique”. We employed a multi-layer perceptron neural network using a backpropagation algorithm. We also suggested using other related information to improve the forecasting performances of neural networks. We divided the data into three sets, which are training data set, cross validation data set, and test data set. Time lag variables are still employed in our model according to the general view of time series forecasting. We measured the accuracy of our model by “Mean Square Error”(MSE). The suggested model proved most excellent in serving economy class in-flight meals. Forecasting the exact amount of meals needed for each airline could reduce the waste of meals and therefore, lead to the reduction of cost. Better yet, it could enhance the cost competition of each airline, keep the schedules on time, and lead to better service.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.458-468
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• 2019

This research attempted to estimate monthly sales of food and beverage at the passenger terminal of Incheon int'l airport from June of 2015 to December 2020. This paper used ARIMA-Intervention model which can estimate the change of the sales amount suggesting the predicted monthly food and beverage sales revenue. The intervention variable was travel-ban policy against south Korea from P.R. China since July 2016 to December 2017 due to THAAD in south Korea. According to ARIMA, it was found normal predicted sales amount showed the slow growth increase rate until 2020 due to the effect of intervened variable. However, the monthly food sales in July and August 2019 was 20.3 and 21.2 billion KRW respectively. Each amount would increase even more in 2020 and the amount would increase to 21.4 and 22.1 billion KRW. The sales amount in 2019 would be 7.7 and 8.1 billion KRW and climb up 7.9 and 8.2 billion KRW in 2020. It was expected LCC passengers tend to spend more money for F&B at airport due to no meal or drink service of LCC or the paid-in meal and beverage service of LCC. The growth of sales of food and beverate will be accompanied with the growth of LCC according to estimated data.

• Korean Business Review
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• v.12
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• pp.239-254
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• 1999

There has been a lot of researches on the major motivation of consumer's choice for airlines. Due to the competition in airline industries, most of airlines offer a various level of benefits to customers such as a frequent traveller bonus, a schedule, services in flight including a meal and an entertainment program, a discounted fare and an intangible part of personal service. However, it is very difficult to measure the performance of the customers' benefit and to identify the weight of each factor being considered on the airline choice. In this paper, we focus on the airline choice process for the business travellers. The AHP is applied to evaluate the factors reflecting the business travellers' choice for airlines. This study will be useful to build a marketing plan for the business traveller's market.