• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.124-130
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• 2007

The purposes of this study were (1) to analyze price sensitivity, (2) to define the range of acceptable prices for each foreign segment, and (3) to provide a price model for Korean traditional restaurants. From October to November, 2006, a total of 781 foreigners responded to individual surveys. Statistical analyses on the survey data were performed using descriptive statistics and Price Sensitivity Measurement (PSM). Major findings from the study are as follows: First, the ranges of the acceptable prices were $98$\sim$$130 for fine dining/gourmet restaurants, $70$\sim$$90 for theme/ambience restaurants, $40$\sim$$60 for popular/family restaurants, and $18$\sim$$30 for convenience/fast food restaurants. Second, the convenience/fast food restaurants showed the highest price sensitivity. Third, a low stress level and wide range of the acceptable price were observed for the fine dining/gourmet restaurants, suggesting that the price sensitivity of the fine dining/gourmet restaurants was quite low. Finally, the price sensitivity indicated by the Japanese was higher than by the other groups. In consequence, the research findings suggest that the managers of the Korean traditional restaurants should strategically plan prices by understanding different customers' price sensitivity within and between customer segments. Through additional research, marketers can compare perceptions of specific brands, the competition, and variations within a product line.

• Journal of Navigation and Port Research
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• v.46 no.6
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• pp.530-537
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• 2022

Tug services are essential services to ensure port safety. However, due to the relatively low barrier to entry into the tug service market, the number of service companies has increased, which has led to growing concerns about excessive competition among companies and poor service quality. To solve these problems, it is necessary to prepare a service quality evaluation system, but full-fledged implementation remains far away. The purpose of this study is to develop a tug service quality evaluation model that can be practically applied. To this end, an evaluation model consisting of two major categories, eight middle categories, and 25 detailed evaluation indicators was developed through a literature review, case studies, and expert interviews. AHP analysis is also conducted to derive the relative importance of the evaluation items. As a result of the analysis, it was found that the weight of user satisfaction was higher than that of management evaluation. In addition, the weights for each detailed indicator of management evaluation were in descending order of facility management, company management, and financial soundness, and it was analyzed that the management of facilities directly used for services was important. User satisfaction is in descending order of safety, punctuality, service satisfaction convenience, and transparency. These results show that securing safety is a top priority, and that the inherent quality of services such as safety and punctuality is more urgent than those of the convenience and transparency of the process in terms of providing preliminary services.

• Design Convergence Study
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• v.13 no.6
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• pp.137-152
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• 2014

In considering the overheated competition amongst social commerce, it is imperative to determine which parts of the social commerce service are considered important by consumers, and which parts need improvements to sustain relationship between consumers and the corporation. Therefore, this research has identified the motives for usages of consumers as affordability, convenience, information acquisition, pleasure, and sociability, and set satisfaction as a factor that works as a medium between previously mentioned motives and willingness to repurchase to identify factors that affect willingness to repurchase and factors that affect positively. Additionally, to identify significant results that have not been identified in statistical analysis. The experiment was conducted on those who have experienced purchase on social commerce or are currently using social commerce. The survey was created based on prior research, and has representativeness as a sample were conducted empirical analysis and visualization analysis. As the research result, the result that satisfaction causes are in close relationship with causes for repurchase, and affordability has the most positive effect among the five motives for usage were deducted, and the conclusion that the relationship among data are easily deducted when statistic analysis and visual analysis are carried out at the same time was postulated.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.143-155
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• 2016

This study conducted a survey and emperical analysis of SNS based consumer experience visits to eat out companies. A total of 350 questionnaires were collected of which 28 were deemed unreliable, leaving 322 responses to be used in the analysis. SPSS 22.0 was employed to carry out frequency analysis, factor analysis, and reliability analysis, correlation analysis, and regression analysis. First, choose eat out properties multiple regression analysis on the impact on customer satisfaction, overall explanatory power of the regression equation $R^2=.521$ (adjusted $R^2=.515$) and F values were analyzed statistically significant the influence of the positive (+) with 86.325 p=0.000 and the regression equation. Content type pursuit of independent variables (B=0.540, p<0.001), seeking safety type (B=0.292, p<0.001) were significantly appeared showed the influence of the positive (+), Pursuit convenience-type (B=0.071, p<0.001) and the pursuit of dignity type (B=0.002, p<0.001) the sub-showed the influence of (-). Second, the multiple regression analysis on the impact on customer satisfaction to others is recommended explanatory power is $R^2=.539$ (adjusted $R^2=.538$) and F values are analyzed by a statistical regression equation p=0.000 and 374.765 in significance showed that the model fit the regression line. Customer satisfaction is the independent variable was the influence of the positive (+) to (B=0.540, p<0.001).

• Culinary science and hospitality research
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• v.16 no.2
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• pp.291-307
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• 2010

The purpose of this study is to examine the sanitation knowledge level in culinary employees for institutional food service and to examine influential relationship of their sanitation knowledge upon sanitation management performance, in order to qualitatively enhance sanitation and food safety in institutional food service. In addition, it was to examine the moderating effect of necessity, understanding, satisfaction, and application levels of sanitation education in the relationship between sanitation knowledge and sanitation management performance. 100 copies of questionnaire were widely distributed to 36 institutional food service centers(middle-high schools, universities, enterprises, and hospitals) in the Daegu Gyeongbuk areas. Among them, 361 copies were used for the final analysis. As a result, the sanitation knowledge of culinary employees was indicated to be the highest in individual sanitation knowledge. A significant relationship was shown between sanitation knowledge and sanitation management performance. Also, a positive moderating effect was indicated in the necessity of sanitation education considering individual sanitation knowledge and sanitation management performance. However, understanding, satisfaction, and application levels of sanitation education didn't show significant moderating effect. Nevertheless, four moderating variables show significant moderating effect in the influence of food storage knowledge, food handling knowledge and utensils and tools knowledge except for individual sanitation knowledge on sanitation management performance.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.3
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• pp.1-19
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• 2016

This study tried to find out implementation factors of internal marketing for a cosmetic retailer, and to look into their effects on Salesperson's job satisfaction, organization commitment, customer orientation and sales performance. For this, this study inquired into the concepts and relationships of internal marketing, job satisfaction, organization commitment, customer orientation and sales performance through literature review; and tested the relationships between the variables by setting up a research model and hypotheses. The findings of this study may be summarized as follows: First, it was found that the better the education & training, the supervisor support and the compensation system among internal marketing factors of a cosmetic retailer were, the higher a door-to-door salesperson's job satisfaction was. Second, it was found that the better internal communication and the education & training among internal marketing factors of a cosmetic retailer were, the higher a door-to-door salesperson's organization commitment was. Third, the higher the job satisfaction of a door-to-door salesperson in a cosmetic retailer was, the higher the organization commitment was. Fourth, it was found that the higher the organization commitment of a door-to-door salesperson in a cosmetic retailer was, the higher the customer orientation was. Fifth, it was found that the higher the organization commitment and customer orientation of a door-to-door salesperson in a cosmetic retailer were, the higher the sales performance was. In conclusion, the internal marketing increases door-to-door Salesperson's job satisfaction, and enhances the sense of belonging to their cosmetic retailer. Further, they come to have a customer-oriented attitude in serving customers, which is directly connected to sales performance, and thus the retailer can create profits through internal marketing. Therefore, a cosmetic retailer will need to strengthen internal communication activities through diverse methods, expand and activate employees' professional education, and develop fair and just compensation system; and supervisors will need to give support to employees, trusting their judgment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.277-289
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• 2017

The purpose of this study was to compare the visitor's satisfaction factors and causal relationships among the 2010, 2012, and 2016 Korea International Exhibition of Machinery Equipment, Science and Technology for Agriculture. A total of 17 variables to evaluate the level of satisfaction were divided into three factors: contents, publicity and guidance, and environment of convenience facilities. The results were as follows. First, from 2010 to 2016, the Expo showed quantitative and qualitative growth in terms of the number of visitors, firms, and performances. Second, in 2016, the number of visitors aged below 20, foreigners, and new visitors increased year-on-year. Third, the contents, publicity and guidance, and satisfaction were higher than in the last two cases, but the environment of convenience facilities showed no difference among the years. In addition, the revisiting intention in 2012 was higher than that of 2016. Lastly, all three factors had a significant impact on the level of satisfaction in 2016, but publicity and guidance and environment of convenience facilities in 2010 and 2012 were not significant factors on satisfaction. Furthermore, the satisfaction of all three expos was confirmed to be a significant factor for the visitor's revisiting intention.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.178-192
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• 2010

This research aimed to analyze the effects of brand equity has on satisfaction and brand loyalty of food service consumers in restaurants. For the empirical analysis, we used the self-administered method, using 250 copies of questionnaire in total. 235 copies(94%) was collected and we used the 223 copies(89%) for the analysis. For data processing, we used the statistical package program of SPSS WIN Version 12.0, conducting a frequency analysis, a reliability analysis and a factor analysis, and verifying hypotheses through a regression analysis. As the result of the research, for the hypothesis that "Brand equity(brand recognition, brand image, perceived quality, brand attitude) will have a significant effect on satisfaction," it showed that brand recognition, brand image and perceived quality have a significant effect on satisfaction, and for the hypothesis that "Satisfaction will have a significant effect on brand loyalty," it showed that satisfaction has a significant effect on brand loyalty. For the hypothesis that "Brand equity (brand recognition, brand image, perceived quality, brand attitude) will have a significant effect on brand loyalty," it showed that brand recognition, perceived quality and brand attitude have a significant effect on brand loyalty. To build a competitive brand of the food service industry on the basis of the results of this research, they will concentrate their energy on outlining strategies which can remind customers of their brands by managing their brands systematically and on strengthening their brand equity effectively.

• Korean Security Journal
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• no.14
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• pp.449-464
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• 2007

The Guard might focus on a king's personal safety in the wake of the system of the Silla and Taebong dynasties until the establishment of the Goryeo Dynasty's unique political system. The purpose of this research is to examine gob characteristics and organizational effectiveness of security guard on martial arts of security service guard. The subjects of this study are private guard as working security companies of Seoul and Kyongi area and 250 persons. It was a method of questionnaire for this study and used a questionnaire developed by Hackman and Oldham(1976) for gob characteristics and used a questionnaire developed by Tymon(1988) for organizational effectiveness that translated and modified from Kim, Ilsoon and measured by 5 point likert. It used to analyze the data for one-way ANOVA and multiple regression analysis. There are conclusions of this study. First, there was a partially difference on god characteristics and organizational effectiveness of population statistical character. Depending on sex, 'female' group was high, depending on the age, '46 year-old+ group' was high, depending on the educational level, 'bachelor group' was high, depending on the income, '400manwon+ group' was high. Second, it becomes positive result to the period, the frequency and the intensity of security martial arts practice. Third, it happened that gob characteristics is increase and organizational effectiveness is also positive way.