• Journal of Korean Academy of Nursing
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• v.33 no.1
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• pp.113-121
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• 2003

Purpose: The purpose of this study was to explore the link between health and welfare service and barrier's factors by reviewing the connection between the public health center's visiting nurse and social welfare center's social workers Method: A survey by mail or a face-to-face interview of 151 visiting nurses in 25 public health centers and 48 social welfare workers in general social welfare centers in Seoul, was preformed from Feb. 12, 2001 to Mar. 15, 2001. The data were analyzed with frequency, percentage, mean value, paired t-test and independent t-test using SPSS/WIN 7.5 program. Result: 1. ‘The necessity and degree of cooperation with social welfare workers of visiting nurse’ scored average 4.49 and 3.19, and ‘The necessity and degree of cooperation with visiting nurse and social welfare workers’ scored average 4.81 and 3.15 on the five-point scale ; there was a significant difference between the two variable in visiting nurse and social welfare workers. 2. In barrier's factors which health and welfare service offer to, visiting nurses showed statistically significant higher score than social welfare staff; ‘job factor’, ‘resource factor’, ‘clients factor’, ‘individual ability factor’ Conclusion: In order to provide link system that hold clients in common in public health center and social welfare center, it is recommended a case management team should be constructed and educate visiting nurses for case manager.

• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.11-20
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• 2015

To make provision for the super-aged society, the senior welfare facility which is a kind of typical physical environment of the nursing service would be expected to perform a very important role in local community. This study was conducted to identify the constructs of the servicescapes of senior welfare facility and to draw analysis indicators of it. For this, we performed literature review based on domestic & foreign government guide, service marketing theory and interior architectural results concerning the physical environment of the senior welfare facility. The result of this study showed as follows: servicescapes of the senior welfare facility could be explained as "a whole set of physical environment to support a variety of services provided by the senior welfare facility for the elderly or services of the kind of tangible clues". Analysis indicators of the senior welfare facility's servicescape could be explained as five factors: safety factor, functional factor, aesthetic factor, ambient factor and social factor. In addition we developed 37 pieces of detailed factors referred to five factors. The evaluation and verification of analysis indicators was carried out through 8 experts in-depth interviews. We inspected importance factor using a 5-point Likert scale, therefore safety factor was 4.41, functional factor was 4.27, aesthetic factor was 3.66, ambient factor was 4.20 and social factor was 4.25. More than anything else, in this study, there is a sense that it has established the concept of servicescape adapted to the senior welfare facility and contained a social element between the employees and the physical environment. Theoretical and practical implications of findings are discussed, and future research directions are proposed. we expect to be a little or benefits to the senior welfare facility corresponding to the future of the super-aged society.

• The Journal of Information Systems
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• v.27 no.2
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• pp.115-134
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• 2018

Purpose In recent years, mobile payment service users have been rapidly increasing. Previous researchers focused on the mobile usage situation such as the elements of mobile payment service, usage pattern, and user behaviors, and the research that is approached from the viewpoint of the user is still insufficient. The aim of this study is to suggest a acceptance-resistance motivation model of choosing a mobile payment service based on the Herzbergs Two-Factor Theory by investigating users' motivation and hygiene factors. Design/methodology/approach For the purpose, literature reviews on factors of choosing a mobile payment service were conducted and classified motivation and hygiene factors. Two hypotheses were set as follows: Hypothesis I is that motivation factors have a positive impact on the choice of mobile payment service, and Hypothesis II is that hygiene factors have a negative impact on the choice of mobile payment service. To test two hypotheses, this study conducted an online questionnaire survey and a multivariate discriminant analysis. Findings The result found that mobile payment service is more likely to be replaced with mobile by improving convenience, simplicity, and ease of use that affect the acceptance motivation of mobile payment service. This result supported the Hypothesis I but not Hypothesis II and contributed to provide implications for future mobile payment service development and marketing utilization.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.33 no.1
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• pp.59-70
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• 2010

This paper reorganized five service qualities dimensions of ski-resorts, then derived the improvement priority order of the service quality through a satisfaction measure considering the importance. There're more competitive situations to guarantee customers using the skies and snowboards is a major sports in winter season. In these competitive environments, this paper's going to propose a predominant-competitive strategies for improving the service quality of ski-resorts. This study measured the satisfaction considering the importance of service quality target on customers has an experience ski resort service quality to improve ski resort service quality. This study using Performance Model decide a priority order about a particular item improvement, then is going to present a guideline that can improve the service quality more exactly. As a result of the study the factors that is important to the customer were prime physical factor, access, assistance physical factor, staff service and assistant service, an improvement priority order were accommodation and eating-drinking facilities, waiting time of a slope and lift/gondola, entertainment/shopping facilities in the resorts, equipment rental and lift fare.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.83-91
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• 2004

The purposes of the study was to measure attitude and satisfaction concerning the service quality of university foodservices. The survey was conducted to 500 university students using questionnaires, of which 457 questionnaires were analyzed. A statistical data analysis was completed using SAS programs by the descriptive analysis. The results of the study were summerized as follows: 1) The mean frequencies of visiting the university foodservices per week were higher in males than females. The factor affecting the students on their first choice of the foodservices depended on the distance. The first complaint factor concerning the university foodservices was the taste of foods. 2) The students were not satisfied with the service quality of university foodservices personnels. The actual mean score of the service quality was 3.92 out of 5, but the perceived one was 2.94. Therefore, the satisfaction degree of the service quality was calculated as-0.98. 3) The students were more satisfied with the food quality of contracted foodservice management than that of self-operated one.

• Asia pacific journal of information systems
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• v.16 no.2
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• pp.27-46
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• 2006

As an extension of Technology Acceptance Models (TAM), the relative importance of perceived usefulness (PU) and perceived ease of use (PEU) in adopting two different mobile services are examined using service compatibility and user trust as moderating variables. This research shows that PEU is a relatively more important factor in the adoption of new mobile services when the new mobile services are highly compatible with existing services, while trust is an important influential factor in the adoption of services with a relatively low service compatibility. Trust does not significantly change the relative importance of PEU in the adoption of highly compatible mobile services, while the user's trust changes the importance of PU in the adoption process for the mobile services with relatively low service compatibility.

• Korean Management Science Review
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• v.18 no.2
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• pp.11-24
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• 2001

To cope with the rapid emergence of competition, communication service providers are assigning marketers for the purpose of relationship marketing. However, the efficiency of relationship marketing has yet to be examined. This paper investigates the service quality determinants In relationship marketing through the telecommunication service marketers. By considering the specificity of the marketer´s role, the quality dimensions in SERVQUAL research have been modified. A survey has been conducted for the hypothesized seven quality dimensions. The results of the factor analysis show that the service quality determinants of relationship marketing are in fact four dimensions : empathy, reliability, image and tangibles. Here, the empathy dimension entails cost factor, and the reliability dimension includes responsiveness and assurance. The results also support the proposition, reported in SIRVPIRF research, that the quality of service should be measured only by the perceived achievement of the customer. This study provides useful insights into developing the strategy for effective relationship marketing.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.174-190
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• 2015

This study looks at a causal relationships between service quality and behavior intention(re-visiting, recommendation, loyalty) to attract customers and make them loyal customers in the context of Japanese restaurants. The study includes 250 consumers who have experience in Japanese restaurants located in Busan to conduct survey for empirical testing. To achieve the purpose of current study, frequency test, multiple/simple regression analysis, and factor analysis were conducted with SPSS 18.0 statistical program. Structure Equation Model analysis has been employed for hypothesis testing. Results showed that the service of employee has been recognized as an primary factor among elements of Japanese restaurants' service quality to satisfy customer, and employee's service is the strongest affecting factor to consumers' behavioral intention as well. In addition, the food quality identified as an the strongest factor that affects behavior intention, whereas physical environment is the lowest factor. It can be interpreted that the quality of food is very important element to make their consumers revisit or recommend the restaurant to others. In this study, especially, the service of the employee has been identified as an key factor to customer satisfaction and behavioral intention. Therefore, CEO or restaurateurs of Japanese restaurants have to consider the importance of service quality and food quality to make more patrons as well as their business success.

• Journal of Distribution Research
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• v.6 no.1
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• pp.1-21
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• 2001

This study introduced the components of apparel store, which include product and service factor to reflect the modified conception of service. The purposes of this study were to investigate the dimensions of the components of apparel store and to examine consumers' rating of importance on the components of apparel store. In addition, this study explored the effect of clothing involvement and demographic variables on importance perception. Data were collected via a questionnaire from young adult females in their twenties. The results of this study revealed five dimensions of service factor: environmental service, salesperson service, attitude and policy service related to exchange and refund, policy service related to promotion, and policy service related to convenience. Factors related to product were identified price, quality, variety, fashion, design and brand. Attitude and policy service related to exchange and refund is the most important factor that consumer perceived. Salesperson service and product quality were the second important factors. The relatively important factor in each service dimension was this : display in the environmental service, the ability of salesperson to resolve customer's complaints in the salesperson service, sales person’s courtesy in managing exchange or refund in policy service. Clothing involvement and demographic variables do affect consumers’perception on importance.