• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.177-184
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• 2003

In order to obtain baseline data for quality improvement of the catering services, a survey was carried out to investigate the consumer use and satisfaction with catering services. Subjects were 171 women who had used catering services within a year previously, and were replied to a questionnaire. The results were as follows: With respect to the use of the catering service, most reasons for using the catering service were no time and no cooking skills, and most events using catering services were the first birthday party and 100th day party for baby. The preferred meal cost was 8,000-10,000 won per person. With respect to customer satisfaction, over 60% of the people were satisfied with catering service which they had used ; they were satisfied with service quality and quantity of the dishes provided whereas they showed a little bit dissatisfaction in desserts and seasonal foods. It is recommended that supplying of sufficient desserts, and development of new and various menus according to seasons should be required to improve the consumer satisfaction with catering services.

• International Commerce and Information Review
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• v.10 no.3
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• pp.117-140
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• 2008

The purposes of the study are to measure the relative importance of independent variables, to analyze relation between user satisfaction and use, and to improve the level of user satisfaction in using e-Trade system(uTradeHub). The study develops the independent variables in three dimensions(i.e the quality of system, quality of information, and quality of service), estimates the level of satisfaction on a par with these variables, and analyzes the causal relation of these variables. The major findings of the study are as follows. First, there is a significant casual relationship between the quality of system and user satisfaction, thus the hypothesis is accepted. Second, there is a significant casual relationship between the quality of information and user satisfaction, thus the hypothesis is accepted. Third, there is a significant casual relationship between the quality of service and user satisfaction, thus the hypothesis is accepted. Final, there is a significant casual relationship between the user satisfaction and use, thus the hypothesis is accepted.

• Human Ecology Research
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• v.53 no.3
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• pp.293-307
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• 2015

Social commerce has a large impact on the emergence of the concept of society and individual lives that is recognized as one of the most important business areas in the Internet environment. A marketing agency, Trend Monitor (http://www.trendmonitor.co.kr), conducted a survey on social commerce usage and satisfaction level; subsequently, we used survey result data from 221 adult males and females for our research sample. Data analyses were conducted by reliability test, confirmatory factor analysis, t -test or one-way analysis of variance, and structural equation model (SEM) with IMB SPSS ver. 21.0 and ver. AMOS ver. 21.0. This study focused on multi-dimensional consumer innovativeness and found three elements of acceptability, competence, and distribution. Empirical verification through SEM presented data that suggests the three consumer innovativeness factors have a direct positive effect on social commerce that causes factors to indirectly affect satisfaction levels. This study indicated that the main consumption patterns in modern society take advantage of social commerce and satisfaction by improving a market economy to promote restoration. First, this study considers consumer innovativeness to have three factors. Secondly, research results help to understand relations between consumer innovativeness, use and satisfaction with social commerce that can help the social commerce industry establish effective market strategies through consumer innovativeness. The conclusion discusses implications for academic research and marketing strategies.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.1
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• pp.187-194
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• 2019

This study examined that what attributes of student satisfaction are more important when students use university cafeterias. Factors that are considered to be more crucial when students use a cafeteria, such as menu, taste, price, and cleanliness, were tested. Based on the research of previous studies, it assumed that the selection attributes of students' cafeteria were menu, taste, price, and cleanliness. With 301 surveyed questionnaires, the study was carried out by AMOS 23.0 and the Structural Equation Model was used for examining the hypotheses as statistical method in this study. In consequence of the hypothesis test on the main effect, the factors such as the menu, taste, price and cleanliness were found to significantly affect satisfaction. Then, the moderating role of gender, age and allowance was analyzed. However, students' university cafeteria selection attributes differed depending on their allowance only. The path coefficients from menu to satisfaction were more significant in the group with a smaller allowance, while the path coefficient from price to satisfaction was more significant in the group with a larger allowance. The study analyzed that the effect of selection attribute of students' cafeteria on the satisfaction, and influence of students' allowance, and provide meaningful implications when they choose the attributes.

• The Journal of Industrial Distribution & Business
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• v.9 no.4
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• pp.43-52
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• 2018

Purpose - The purpose of this article is to examine the effects of perceived value, satisfaction, and continued use intention of e-service Quality of taxi-booking apps. Research design, data, and methodology - The questionnaire was created to examine every relevant variables to practical and theoretical implications. The pilot survey was conducted for 15 days from April 7^th to April 21^st in 2016. Their total numbers were 354 surveys. But 330 copies were used for the analysis except 24 of them. To make a more effective analysis, several analysis tools and analysis programmes were used, such as IBM SPSS and AMOS. Results - The results are as follows. First, all variables of e-service quality except safety make influences on perceived value. Second, e-service quality except safety makes influences on satisfaction. Third, perceived value makes influence on satisfaction and on intention of continued use. Fourth, satisfaction makes influence on intention of continued use. Conclusions - First, 5 variables are very limited. more valuable variables are need to test with this model. Second, this study was conducted only in China. So there may be possible to the representatives. To use this model for better analysis and application abroad, more characteristics and strategic factors should be considered like the local culture of a particular country, attributes for different environment etc.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• Journal of the Korean Home Economics Association
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• v.35 no.6
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• pp.173-189
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• 1997

The purpose of this study was to investigate housewives'time use and satisfaction with it and analyze the factors affection these. Subjects were 222 housewives with pre-and elementary school children. The data were analyzed by mean, standard deviation, X-test, t-test, ANOVA and Duncan's multiple range test. The results of this study were as follows : 1) Housewives spent over 1/3 of time on physical care(sleeping.. etc.). 2)The use of time by housewives was mainly influenced by husband's status and children's state(age, the number of extra curricular hours, educational level) 3) The satisfaction with time use was affected by first child's age, husband's age, husband's educational level, wives's educational level, and household income.

• Journal of Information Technology Applications and Management
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• v.28 no.1
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• pp.111-121
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• 2021

The growth of online malls encourages the existing offline stores to manage their online stores or reinforce the purchasing service through related mobile applications (apps). This may seem to be the omni-channel strategy for connecting the existing customers to online shopping. This study, research on offline stores' acceptance of and satisfaction with smart phone apps, attempted to arrange some factors allowing consumers to be satisfied with such apps, and examine whether the satisfaction with the apps lead to that with the stores based on the EMTAM (Extended Mobile Technology Acceptance Model). In particular, the existing stores trying to enhance the omni-channel put on emphasis on the synergy between online and offline stores, rather than replace offline store with online ones. The results of an analysis showed that the factors influencing the satisfaction with apps included mobile usefulness (MU), mobile ease of use (MEOU) and mobile enjoyment (MEJ), and that the satisfaction with them had an effect on that with stores. On the basis of the findings, this study summarizes theoretical and practical suggestions.

• Journal of Information Technology Services
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• v.18 no.5
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• pp.119-132
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• 2019

This study aims to analyze how specific features of a mobile platform such as economic feasibility, interactivity, safety, and design are correlated with perceived ease of use and customer satisfaction, targeting those who purchase delivery food on a mobile platform dedicated to delivery services. A survey was conducted on customers who had bought delivery food on a mobile platform and the data collection was conducted from August 19, 2019 to September 18, 2019, using 300 mobile platform service users. A total of 300 copies were retrieved. 249 valid samples of 300 copies were analyzed with SPSS 23.0 and AMOS 23, and In addition, programs including SPSS and AMOS were used for the analysis of frequency, confirmatory factor, reliability and validity, correlation and structural equation model. Major findings of such analysis are as follows. First, design characteristic of a mobil platform had relevant impacts on perceived ease of use. However, economic feasibility, interactivity, and safety did not significantly affect perceived ease of use. Second, perceived ease of use had a significantly influenced on the extent of customer satisfaction. Hence, from practical and academical point of views based on the results of this analysis, this study is expected to provide directions and some practical and useful implications for a mobile platform for food delivery services.

• The Journal of Information Systems
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• v.29 no.2
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• pp.51-69
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• 2020

Purpose Today, the increasing of internet use and the expansion of internet range provide us with many opportunities. Therefore, this study examine relation of perceived ease of use, perceived playfulness, perceived risk, perceived usefulness based on previous studies. And we examine the effect of O2O service satisfaction on continuous use intention. Also, we studied the relationship between perceived ease of use, perceived playfulness, perceived risk, perceived usefulness according to user innovation. Design/Methodology A Structural Equation Model(SEM) method was used to test the theoretical framework based on a sample of 451 respondents who have experienced the O2O service. Factor analysis and confirmation factor analysis was conducted to check the reliability, convergency validity and discriminant validity. To test moderating effect of the user innovation, multi group analysis was conducted. Findings First, perceived ease of use, perceived playfulness, perceived risk have significant effects on perceived usefulness. Second, perceived usefulness of O2O service have a positive effect on satisfaction. Third, satisfaction of O2O service have a positive effect on continuous use intention. The relationship that perceived ease of use, perceived playfulness, perceived risk affect perceived usefulness is differ depending on user innovation. Based on these findings, this study suggested to marketing practitioners the need for different approach by a user innovation.