• 식품보건융합연구
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• 제7권5호
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• pp.9-16
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• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• 서비스연구
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• 제6권2호
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• pp.83-97
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• 2016

스마트카는 편의성, 안전성, 사용자경험을 극대화시킨 차로 기존 자동차에 비해 복잡하고 많은 기능을 갖기 때문에 가격이 비싸진다. 본 논문의 목적은 스마트카가 갖는 여러 기능 가운데 Kano 품질속성 관점에서 소비자들이 원하는 필수기능을 도출한다. 실증적 분석 결과, 품질속성은 매력적 품질속성과 무관심 품질속성으로 분류되었다. 일반적으로 스마트카의 목적이 안전성과 사용자 경험을 극대화하는 것이지만 소비자들은 편의성에 더 높은 가치를 두었다. 이러한 연구결과는 향후 스마트카 설계에서 중요한 시사점을 제공할 것이다. 본 연구의 활용방안으로 카노품질 속성 관점에서 스마트카를 선정하는 계층적분석과정 모델을 제안한다.

• 품질경영학회지
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• 제37권1호
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• pp.56-68
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• 2009

A measure for service quality of university dormitory is developed to gain a better understanding of the quality issues that impact on students' experiences and to improve service quality. Literature survey, thorough discussion with staff members and a pilot test are utilized to elicit attributes of service quality. Factor analysis is used to group the service quality attributes into dimensions. The resulting measure is consisted of 6 dimensions; competence, attitude, facility, amenity, security and discipline. Importance-performance analysis is utilized to verify which factors to be focused on with high Priority to improve dormitory service.

• 대한안전경영과학회지
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• 제19권4호
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• pp.221-230
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• 2017

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid methods for them are necessary more. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. To measure service quality accurately, this researcher collected and analyzed data by survey for customers who are customers of logistics services, grasped potential satisfaction standard(P) by 5 point Likert scale and one survey for accurate classification of quality attributes through weighted customer satisfaction coefficient changing quality attributes by developing the study on Kano model and Timko's customer satisfaction coefficient, and suggested Potential Customer Satisfaction Improvement index(PCSI) for examining the improvement of customer satisfaction so as to utilize them as an index of differentiated and concrete measurement of service quality.

• 경영정보학연구
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• 제13권3호
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• pp.47-63
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• 2011

스마트폰이 최근 일반 대중의 생활 속으로 빠르게 확산됨에 따라 스마트폰 서비스 품질에 대한 활발한 연구가 이루어져 왔다. 기존 연구들은 모바일 및 스마트폰 서비스에 대한 만족요인을 체계적으로 정리하고 유형화함으로써 이론적 토대와 이해의 폭을 넓혀주었다. 이들 연구는 주로 서비스에 대한 이용 동기 및 만족을 살펴봄에 있어서 사용자 행위의 긍정적인 한 측면만을 고려함으로써 "만족의 반대개념은 불만족이며 불만족하면 이들 서비스를 이용하지 않을 것이다"라는 가정을 바탕에 두고 접근하고 있다. 하지만 이와 같은 일차원적인 해석으로는 "과연 고객이 서비스가 충분하다고 해서 만족하는가?" 또는 "서비스가 불충분하다고 해서 만족하지 않는가?"의 대답에 "그렇다"라고 단언하기 어렵다. 본 연구는 만족과 불만족이 양극단에 존재하는 연속체가 아닌 사용자가 인지하는 다른 차원의 개념일 수 있다는 호기심에서 출발한다. 이에 본 연구에서는 Kano 모델의 분석방법을 활용 및 보완하여 스마트폰 서비스 만족요인들을 분류하는 틀을 제시하고자 하였다. 이를 위해 우선 스마트폰의 만족요인들을 선행연구를 바탕으로 추출하여 일원적 품질요인과 이원적 품질요인으로 구분한 뒤, 다시 이원적으로 구분된 요인들에 대하여 매력적 품질요인과 당연적 품질요인으로 분류하였다. 이 3가지 성격의 품질요인들로 분류함으로써 충족과 만족이 선형적으로 증가하는 일원적 요인뿐만 아니라 만족에 영향을 미치는 매력적 품질요인과 불만족에 영향을 미치는 당연적 품질요인이 존재한다는 것을 검증하였다.

• Asia Marketing Journal
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• 제16권3호
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• pp.57-75
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• 2014

This paper explores the possibility of segmentation of consumers based on their quality expectations toward the automotive telematics service. Hypotheses on utilizing consumers' expectations toward the automotive telematics service for the market segmentation and linking the segments with optimal product designs are formulated. Samples are segmented based on their perceived service quality to the service attributes from various configurations of automotive telematics service. Then, a regression analysis on the segmented groups of users is performed to check whether they have qualitatively differing evaluation on the service quality. The result indicates that the proposed segmentation is operational and differing product attributes configuration is desirable according to the characteristics of the consumer segment. Hence, according to the characteristics of each consumer segment formed based on their expectation toward the telematics service, a product differentiation strategy of the automotive telematics system can be designed and be proposed to the product line designer.

• 한국식생활문화학회지
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• 제15권1호
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• pp.41-49
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• 2000

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.

• 한국프랜차이즈경영연구
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• 제10권4호
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• pp.19-29
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• 2019

Purpose: In beauty industry, service quality is very critical, because it impacts on the customer's positive attitude and behavior to the beauty salon or beauty brand. Thus, this research examines the effects of service attributes on customer satisfaction and loyalty in beauty salon. This research suggests the guidelines for how beauty salons should manage their physical environment, price policy, professional skills, and employees that improve management and business performance. Research design, data, and methodology: This study examines the structural relationship between service attributes, customer satisfaction, and loyalty. Service attributes divide into four sub-dimensions such as servicescape, price service, technical service, and employee service. In order to test the purposes of this research, research model and hypotheses were developed. All constructs were measured with multiple items developed and examined in previous studies. A total of 160 questionnaires were distributed and collected, and 150 were used for analysis except 10 that were unresponsive or unfaithful. The data were analyzed using SPSS 22.0 and SmartPLS 3.0 statistical package program. Result: The results of this research are as follows. First, all sub-dimensions of service attributes such as servicescape, price service, technical service, and employee service have significant positive impacts on satisfaction. Second, customer satisfaction have significant impact on loyalty. Conclusions: This study suggests an integrated model of the relationship that the characteristics of beauty salon service attributes affect customer loyalty through satisfaction, and suggests how to manage and allocate limited resources in the beauty industry. The findings of this research indicate that the level of customer satisfaction is shown to be increased by servicescape, technical characteristics, value of money, and human attributes. Thus, beauty salon management should focus on the relationship with their customers how to improve customer loyalty through satisfaction. The quality of beauty service influences customer's attitudes and behaviors toward beauty salon. Considering the beauty business, where the quality and customer satisfaction of beauty services are determined by the hairdresser's beauty skills,, the beauty salons must find ways to improve their skills and new trend of hair style. If beauty salon customers perceive the high quality of beauty service, they revisit beauty salon and recommend it to others.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국식품조리과학회지
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• 제19권3호
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).