• Journal of the Korea Society of Computer and Information
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• v.13 no.3
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• pp.197-209
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• 2008

Since the theories of service quality were introduced in Korea, they have been applied to the various organizations, such as hospital, hotel travel agency bank, telecom company, and even retail market. Compared with these areas, however studies on the service qualify in educational institutions have been scarcely conducted. Also, higher educational service challenges user-oriented education system of the 21st century concept of Service quality from the theories of market economy. The purpose of this study is to identify the dimensions of educational and administrative service, and their influence upon the satisfaction and value on service quality, and formulate the service quality model based on the revised quality dimensions using SERVQUAL measuring method, to find out the most influential factors upon the service qualify among these factors. This study also suggests proper measures for improving service quality.

• Journal of Service Research and Studies
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• v.9 no.3
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• pp.73-86
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• 2019

The authors of this study conducted research on universities located in China, and the primary purpose of the study was to test whether the quality factors of university education service have a positive (+) effect on student satisfaction. The secondary purpose of the study was to identify and analyze whether university instruction and curriculum variables had a positive regulatory effect on the relationship between quality factors and student satisfaction. First, Research Hypothesis 1, which suggested that university education service quality factors would have a positive effect on student satisfaction, was adopted. As the second analytical process of the study, controlled regression analysis was used to verify whether instruction and the curriculum had a regulatory effect on the relationship between the university education service quality factors and student satisfaction. When the two variables were analyzed as control variables, the results showed that curriculum had a significant positive regulatory effect, and instruction was shown to not be suitable for generating win-win cooperation or synergistic effects. The contributions of the theoretical perspective of this study were the analysis of the relationship between university education service quality factors in Chinese universities and student satisfaction, and systematically linking instructions and the curriculum and analyzing the impact on student satisfaction. The study implies that it would be more effective to analyze additional factors in the operation of universities through in-depth analysis on instruction from a practical standpoint.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of Service Research and Studies
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• v.14 no.1
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• pp.108-123
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• 2024

In particular, as the current educational institutions are becoming more competitive, universities need to make efforts to survive the fierce competition by improving their service qualities. In this situation, this study was conducted to confirm the effect of international students' evaluation of university service quality on university loyalty through university satisfaction and service engagements, And several implications can be suggested as follows. First, the dimensions of university service quality were identified as important factors that had a great influence on the university satisfaction of international students. Among the service quality dimensions, support services related to international students were found to be the most important variable in university satisfaction. The school's efforts to solve the inconvenience of international students and the grievances of students who feel difficulties that their own students do not feel are considered a very important factor in the satisfaction of international students. Second, it was found that international students' class engagement or friendship engagement can be increased through satisfaction with the school, and eventually, the increased engagements affect university loyalty. In particular, it has been verified that for international students, the loyalty of the school can be increased by establishing friendships with students from various countries and participating in various school programs. Finally, according to the purposes of studying abroad, the difference was confirmed between the groups studying for academic development and better employment and the group employed for overseas experience and immigration.

• Journal of Information Management
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• v.38 no.2
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• pp.105-126
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• 2007

This study investigates the influences of the perceptions on the dimensions of the library service quality (library staff, supports for the service, library materials and information resources, and facilities and equipments) of academic library users on the customer satisfaction, importance of the services, and the loyalty (reuse intentions). Based on the questionnaires surveyed from 403 undergraduate students of the K University, it analyzed the data using SPSS 12.0. All four dimensions of the service quality influenced statistically on the customer satisfaction. The dimension of the support for the service, importance of the service, and customer satisfaction influenced statistically on the loyalty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1750-1758
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• 2015

The purposes of this study were to investigate the effects of university foodservice quality attributes on Chinese students' satisfaction, as well as the mediating effects of perceived value on the relationship between foodservice quality attributes and satisfaction. A total of 250 university students in Daejeon were surveyed, and 216 responses were returned. Excluding responses with significant missing data, 196 responses were used for data analysis. The reasons for using university foodservice were 'meal plan' (37.8%) and 'time saving' (22.4%), whereas the reasons for not using university foodservice were 'untasty food' (33.2%) and 'limited menu selection' (27.6%). Results confirm that enhanced performance of food quality, service quality, sanitation, and convenience had favorable effects on perceived value and satisfaction. Further, perceived value had a significant positive influence on satisfaction. In analyzing the mediating role, the effect of foodservice quality attributes on satisfaction was partially mediated by perceived value.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.28 no.2
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• pp.137-155
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• 2017

Many university libraries, facing financial difficulties, have been forced to operate on a tighter budget. Such trend has created the need for an objective standard that will prioritize current library services. This study derives service quality factor via open coding from internet postings posted in the last five years on the Korean National Open University's library website, and also calculates the customer satisfaction quotient and dissatisfaction quotient using the Kano Model and Timko's Customer Satisfaction Coefficient. The result draws 25 service quality factors across 3 categories consisting of: (i) 8 attractive qualities, (ii) 15 one-dimensional qualities and (iii) 2 reverse qualities. The study, through the calculation of Timko's Customer Satisfaction Coefficient per service quality, proposes an intensive service that can prioritize the efficient use of library budget.

• Journal of the Korean Data and Information Science Society
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• v.22 no.4
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• pp.765-773
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• 2011

Today, as the number of applicants for admission decreases, competition among universities is deepening in Korea. Especially, the existence of local universities has led to intense competition to increase the enrollment rate of new students and reduce dropout rate. To survive in this competition, local universities are making various efforts; however, the primary problem is improving their educational service quality. In this study, we have developed a device to measure educational service quality which can be applied to the field of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and word of mouth effect, and interprets 29 quality attributes using importance-satisfaction transformed index.

• Journal of Korea Society of Industrial Information Systems
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• v.16 no.5
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• pp.73-81
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• 2011

Considering education process in university, We will have consensus about that has not satisfied exactly individual student's needs. Because education in university has the process that one person contract diverse many people in same time. So, we consider about that if students have used more information communication technology, they have more satisfaction in education process and contents. Our research verify these hypotheses that students' high degree of technology acceptance tendency affect degree of relationship quality, education service quality, and education service satisfaction to be high. And these relationship are affected by level of students' using information communication technology. As a results, if students have high degree of technology acceptance then they have high degree of relationship quality, education service quality, and education service satisfaction. Also, enough students to use information and communication technology has moderate effect about these relationship. This study was conducted at university is located in the province's small and medium-sized cities. Therefore, future training will utilize its contents have been more effective.

• Journal of Korean Library and Information Science Society
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• v.45 no.1
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• pp.319-338
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• 2014

This study aims to apply QFD model to improve and evaluate library service quality using user needs priorities. The library of the D University is presented as a case study. QFD is a powerful quality management method in which customer needs are translated into appropriate technical requirements for each stage of product/service development. To apply QFD in the field of library services, first library user needs and their AHP, satisfaction and importance degrees were examined via focus group interview. Second, the service improvement engineering characteristics for satisfying the user needs and their relationship/correlations matrices were defined by interviewing library practitioners and experts. Finally, the data collected was entered using CUPID solution, and then HOQ to improve library service quality of the D University was constructed. This study focused on QFD method and its application as a tool for improving the quality of library service.