• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Journal of Information Technology Applications and Management
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• v.27 no.6
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• pp.75-87
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• 2020

The Human Resource (HR) system comprises of various interrelated HR practices that forms the bundles. These bundles of Human Resource practices impact the organizational performance. The hard and soft HR bundles are the two sets of the same continuum that describes the strategic approach of the HR system. The purpose of this study is to identify the hard and soft HRM practices from the literature and then empirically test them with the help of factor analysis. The study is conducted on the service industry employees in India. The survey includes the employees from the middle and top-level executives of the service firms. The sample size for the study is 160. Principal component analysis with VARIMAX rotation and Confirmatory Factor Analysis was used to obtain the results. The data analysis was done on SPSS V.20 and AMOS V.22. The results provide knowledge of the HR practices under the hard and soft HRM bundles implemented in the service industry.

• Management & Information Systems Review
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• v.15
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• pp.147-164
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• 2004

The purpose of this paper is on employees as internal customers and the critical role this group plays in the delivery of quality results. The set up of research model for verification was as follows. The research model was drawn as internal service quality level $\Rightarrow$ internal customer satisfaction $\Rightarrow$ enterprise outcome. Then, two hypotheses were established to the research model. Through the factor analysis and multiple regression analysis, the results are as follows. First, internal service quality level turned out to be affected indirectly through internal customers' satisfaction rather than a direct factor to affect the enterprise outcome. Second, internal customers' satisfaction was proved to be the most important factor for the enterprise outcome as ti was the intimate factor precedent to the enterprise outcome. However, there could be a variation of response according to the personal circumstances of respondents since the respondents were from different enterprises and consisted various job positions and age group. Namely it included a limitation of rather unaccurate resulting values because the transverse methods were performed for convenience though it needed a longitudinal research to accomplish the general purpose of this study.

• 한국디지털정책학회:학술대회논문집
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• 2005.06a
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• pp.107-143
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• 2005

Mobile service that geography, position by development of space Information Technology and technology of communications, space are various to us now becoming limelight as point contents and infra information that customers do demand based on radio superhigh speed authentication net on highly information society by offer infringement problem about individual's privacy or information by political and scientific interest be injured. Purpose of this study grasps use factor of LBS application Mobile service, and it is that analyze actual proof through questionnaire to grasp whether some relation is with value and action determination that is felt of LBS application Mobile service. Distributed all question of 190 copies but disk floret inclination did valid data 171 that clear question and omission remove a lot of questions by type of study among questionnaire of collected 182 wealths. Analyzed factor analysis and authoritativeness to search validity and confidence of questionnaire and used single regression analysis and multiple regression analysis for hypothetical verification. According to verification result, Mobile service that apply position base service usefulness and system quality, adaptedness of Mobile service that apply position base service by leading person affecting in use, acted for connection healthy and felt value is important factor immediately. Usability and social effect, felt expense, privacy did not appear by leading person that keep in mind in this study. Is been related with step that Mobile service that apply position base service is placed. That is, as present childhood, a person who have experience that use service to look for friend is few and usability fairly in last in wide application boundary and this very important person was removed finally in model. This study has sense in terms of study systematically about LBS application service use leading person that is getting into the spotlight worldwide among Mobile service that is injured newly.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.1-14
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• 2010

This study is focused on the image benefit cost criterion value and the pure image benefit figure of the local food service industries, V, T, and O based on the theory and factor-analyses of food service industry. To accomplish the aim of this study, theoretical and positive research methods have been applied. The steps of food service image decision projects for the activating of identification on food service have been examined through theories and positive analyses. As the results, 'the image of menu service' appears to be the most effectual factor on the pure image benefit score, which is the priority order of the project planning for the food service image marketing of Jeonju area. As for the image benefit cost criterion value, 'the image of managemental service system', 'the image of approachability', and 'the service of internal surroundings' have been proved to be the most effectual factor in V, T, O respectively. On the other hand, this study shows that V manages its image of food service most effectually with 1.7 billion won, T with 96 million won, O with 7.2 million won for the image marketing strategy.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.196-202
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• 2021

This study sought to find importance factors for the quality of delivery food service, identify the mutual importance of delivery food service quality studied in the preceding study, and derive the order of importance of each factor. To compare the priorities of factors determining the choice of quality of delivery food service, this study used a decision model using the appropriate Analytic Hierarchy Process (AHP) and carried out the process of quantifying the mutual evaluation. This process allows us to view the relative importance and priority of the selection factors. Through a prior study, the main factors of quality of delivery food service were classified and the main people of high importance were selected. According to the results of AHP the quality of deliver service is the main factor for the quality of delivery food service, and the quality of order service and food service is the key factor of the quality of delivery food service, which should take the upper hand in importance. This study results in how important specific factors are by giving relative self-weights to the lower factors, showing that convenience and accuracy always have the first and second place weight priorities in the lower factors, despite differences such as gender age and frequency of making them more convenient and accurate.

• Journal of Korean Elementary Science Education
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• v.42 no.1
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• pp.149-160
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• 2023

A Korean-version science curiosity questionnaire (Science Curiosity in Learning Environments [SCILE(15)]) was developed after factor analysis of the Korean-version SCILE(30) questionnaire. Pre-service elementary school teachers were surveyed using the Korean-version SCILE(30), and a factor analysis based on their responses was performed. The factor analysis demonstrated that the Korean-version SCILE(15) consisted of three curiosity factors: a 'science practices' factor, a 'stretching' factor, and an 'embracing' factor. Confirmatory factor analysis of the factor structure revealed correlations between all the factors, thus confirming their commonality as a science curiosity factors. The Cronbach alpha for the reliability of all items in the Korean-version SCILE(15) and of items by factor was greater than 0.700. The Korean-version SCILE(15) was therefore evaluated to be reliable as a science curiosity questionnaire. Pre-service elementary teachers who participated in the survey for the development of the SCILE(15) were aware of the 'science practices', 'stretching', and 'embracing' science curiosity factors. Analysis in a general linear model of the degree of recognition accorded by pre-service elementary teachers to the three science curiosity factors demonstrated significant differences between the curiosity factors in terms of recognition. This cohort of pre-service elementary teachers showed the highest level of recognition of the 'stretching' curiosity factor and the lowest level of recognition of the 'embracing' curiosity factor.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• Journal of Families and Better Life
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• v.20 no.3
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• pp.113-124
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• 2002

The purpose of this study was to identify the subarea of customer complaints handling service and to accomplish the data for an improvement of complaints handling get service through the evaluation of the importance and performance on customer handling service as subdivisions of customer complaints handling service. The data were collected 303 female/male, 20-30 age by outline survey. The major findings of this study were as follows: 1) The subdivisions of customer complaints handling service were classified into four different factors ; promptness, empathy, information, policy factors. 2) As the subdivisions factors, importance was promptness, empathy>information>policy factor and performance was empathy>information>promptness>policy factor in order. 3) There were question asking the performance evaluation of influencing the total satisfaction of customer complaints handling service. There were promptness, empathy of performance evaluation of influencing the total satisfaction.