• Journal of the Korean Society for Library and Information Science
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• v.42 no.3
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• pp.281-299
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• 2008

The research purpose for this paper is adopt the European Customer Satisfaction Index(ECSI) on a survey performed on library users to measure users' satisfaction and loyalty factors. A questionnaire is designed to integrate measurement into the library's management system for visual analysis of what users expect from library. Results from the survey show that users expect more improvement in the library environment and collection of printed publications section. Conclusion from the survey. we were able to make the following suggestions to satisfy user expectations: (1) improve library environment (2) increase collections of printed publications and periodical to meet readers' demands (3) offer more fiendly and helpful user service.

• Journal of the Korean Geographical Society
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• v.44 no.4
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• pp.544-556
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• 2009

The purpose of this study is to examine the determinant factors of satisfaction and to investigate the difference from clusters in the category of overall state of satisfaction, the thought of revisiting, and the intention of recommendation with the case of Wando Changpogo Festival. Changpogo Festival has been held since 1996 with the theme of 'Changpogo', gained great acknowledgment from television drama, 'Haeshin', and this year of 2009 is its fourteenth. The study analyzed questionnaire which is made up of items on satisfaction factors of 18 local festival visitors. Results from factor analysis are 1) the contents and the souvenir of the festival, 2) work for publicity, 3) tour for near place and convenient facilities. Likewise, results from cluster analysis are 1) a cluster of the contents and the souvenir of the festival, 2) a cluster of tour for near place and convenient facilities, 3) a cluster of work for publicity. In conclusion, there are similar degrees in difference between clusters, but especially the 'tour for near place and convenient facilities' factor has higher score than the others. Therefore, this factor should be cared with great importance.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.4
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• pp.211-233
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• 2013

This study aims to evaluate job satisfaction level of employees working at special libraries by analyzing their affiliated institution and personal backgrounds. Results indicated that the job satisfaction level in private institutions was higher for 'remuneration', 'promotion', and 'overall satisfaction' in comparison to public counterparts. Also, employees working at institutions with independent libraries had higher level of satisfaction for 'work itself', 'remuneration' and 'co-workers' in comparison to those working in non-independent libraries. In terms of employment status, satisfaction level for 'remuneration' and 'promotion' was high among permanent employees, whereas 'superior and supervisor' was relatively higher among temporary employees. In terms of position, supervisors had higher level of satisfaction for 'remuneration', 'job system', 'promotion' and 'overall satisfaction' in comparison to non-supervisors. Employees with degrees in library and information science had higher level of satisfaction for 'work itself', 'job system', 'promotion' and 'institutional environment' in comparison to non-majors. This study clarified desires and emotions of employees working at special libraries and eliminated obstacles to higher job satisfaction. These findings may have implications for the improvement of work efficiency in libraries.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.9
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• pp.5513-5524
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• 2014

This study empirically compared the Cheonan 2009 Well-being Food Expo with the Cheonan 2013 International Well-being Food Expo in terms of the Expo's content, predictors of satisfaction, and predictors themselves. According to the analysis results, the satisfaction levels of the Expo's contents, Expo's environment, convenient facilities' operations, general satisfaction, and visitor's revisiting intention of the Cheonan 2013 International Well-being Food Expo, were higher than those of the Cheonan 2009 Well-being Food Expo. In addition, all factors of satisfaction except for the convenient facilities' operations are predictors of the visitor's general satisfaction at both expos and the general satisfaction of both expos is a significant factor for visitor's revisiting intention.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.28 no.1
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• pp.97-119
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• 2017

This research investigated user satisfaction and importance of OPAC2.0 services in university libraries for book search result. This research analyzed OPAC2.0 services in university libraries focusing on book search result, user satisfaction with and importance in services, difference in satisfaction and importance, and grade and satisfaction. As a result of the investigation and analysis, OPAC2.0 services given the most was the service of 'portal site linkage'. Generally, the satisfaction with OPAC2.0 services was 2.07 in average, 'very dissatisfactory'. The service considered to be the most important was 'service item'. The difference between satisfaction and importance showed dissatisfactory result, compared with importance in general. The grade and the general difference in satisfaction didn't appear. On the basis of the analysis result mentioned above, with the purpose of the improvement in OPAC2.0 services focusing on book search result, it is necessary to manage users continuously by publicizing libraries concerning respective services, introducing use guide, offering a variety of services, improving quality, and offering information.

• The Journal of Information Technology and Database
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• v.1 no.2
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• pp.71-102
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• 1994

현대는 고도 정보화사회(information society)로서 DB의 가치는 점점 증가하고 전반적인 DB 서비스는 일반적으로 많이 발전하여 우수한 정보 서비스가 제공되고 있다. 그러나 관광정보 DB서비스의 가치는 아직까지 거의 인식되지 않고 있는 실정이다. 따라서 본 연구에서는 초보단계에 있는 관광정보 DB서비스의 만족도를 측정함으로써 국내 관광정보 DB서비스의 수준을 파악하고 관광정보제공자에게 개선해야 될 문제점을 제시하고자 한다. 그러므로 관광정보 DB서비스의 개념을 정립하고 관광정보 DB서비스의 현황을 고찰하고자 Bailey와 Pearson의 연구에서 제시한 39가지 요인 중에서 관광정보 DB서비스와 관련된 요인을 추출하고 의미를 재정의하여 HiTEL의 이용자를 대상으로 첫째, 정보서비스의 메뉴별 선호도 둘째, 관광정보 DB서비스의 만족도 셋째, 관광정보 DB서비스의 각 메뉴별 선호도와 만족도 넷째, 이용자 특성별로 각 메뉴의 선호도를 비교분석 다섯째, 관광정보 DB서비스의 만족요인을 분석하였다. 관광정보 DB서비스의 전반적인 만족도는 평균치(4.0)보다 저조한 3.85로서 저조하게 나타나고 있다. 즉, 관광정보의 이해도(4.55)는 평균보다 다소 좋은 반면, 다른 관광정보의 만족도는 평균치 보다 저조하다. 특히 관광정보의 연결사정(3.68)과 관광정보의 제공속도(3.44)가 아주 낮게 나타났다. 한편 HiTEL이 제공하는 관광정보 DB서비스의 각 메뉴 중에서 가장 자주 이용되는 메뉴는 알림나라(40.2%)이며, 아시아나항공(22.5%), 농협일렉트로뱅크(13.7%), 대한항공(9.8%), 위너스 OK서비스(6.9%), MEET/매경SCOUT(6.9%)의 순으로 관광정보는 전반적으로 골고루 이용되고 있다. 또한, 메뉴별 관광정보 DB서비스의 만족도가 평균만족도보다 낮은 것은 알림나라(3.48), 농협일렉트로뱅크(3.84), 대한항공(3.90), 위너스OK서비스(3.95)로 나타났다. 그리고 각 메뉴별 이용자의 계층별 선호도는 첫째, 남성은 알림나라(40%), 아시아나 항공(23.16%), 농협일렉트로뱅크(12.63%)를 많이 이용하나, 여성은 알림나라(42.86%), 농협일렉트로뱅크(28.57%)를 주로 선호하는 것으로 나타났다. 둘째, 연령별 선호도는 나이가 많을수록 단순 관광안내정보인 알림나라, 농협일렉트로뱅크보다는 보다 항공관련 정보를 더욱 선호하는 것으로 나타났다. 셋째, 직업별 선호도는 학생과 사무직에 종사하는 사람이 가장 많은 메뉴를 이용하며, 전문직, 관리직, 기술직은 대체적으로 항공관련정보를 더 선호하는 것으로 분석되었다. 넷째, 학력별 선호도는 고학력자일수록 많은 메뉴를 이용하고 있으며, 다섯째, 가입시기별 선호도는 가입한 시간이 길어짐에 따라 항공관련정보를 선호하는 것으로 나타났다.

• Journal of Engineering Education Research
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• v.12 no.4
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• pp.38-45
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• 2009

The purpose of this study is to explore improvable proposal of instruction through analyzing learners' needs and satisfaction for college of engineering. Based on the online survey date with undergraduate students in Seoul National University, recognition difference between students in college of engineering and all students in SNU was identified. Among several factors influenced on learners' satisfaction in class, it is shown that satisfaction to facilities is higher than any other factor related to instruction. Generally, satisfaction with teaching in class is lower while satisfaction to an extrinsic support to students is high. Therefore, instructors should be more concerned about teaching in class. Learners' satisfaction with instructors' feedback to assignments and tests is significantly higher in college of engineering. However, learners' satisfaction with the progress of classwork and assignment students should perform regularly is lower than one in other colleges.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.409-422
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• 2014

This paper examined the influence of employees' social regard toward the customers, such as, overall service quality, service satisfaction, and service loyalty. The paper proves that the high contact beauty services and the low contact fast-food services have different customer satisfaction level depending on the employees' social regards. A survey study was conducted to collect the data with the actual service purchasers at domestic beauty services and fast-food services. Analysis of structural equation modeling with Amos 18.0 was performed to test the research hypothesis. The results of the study are as follows: First, social regard has positive influences on service quality, service satisfaction, and service loyalty. Second, Social regard has more effect on service satisfaction in a high contact beauty services than in a low contact fast-food services. This paper contribute to identify the effects of employees' social regard on service satisfaction, by comparing the effects on service satisfaction between high and low contact services.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1881-1894
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• 2015

The objective of this study was to provide information on difficulty of performing tasks, degree of task satisfaction, job satisfaction, organizational commitment, and turnover intention as well as investigate correlations among these factors. Data were collected on employees working at Centers for Children's Foodservice Management, which had been operating for over 6 months until December 2013. The recruitment period was from December 16, 2013 to January 30, 2014. A total of 228 employees (79.7%) participated in the study, and 227 completed questionnaires were analyzed. Statistical analyses were performed on the data utilizing the SPSS V20.0 and AMOS V21.0 programs. The main results of this study were as follows: task satisfaction of employees in charge of 'visiting-teaching' for children was highest (4.24 points), whereas that of employees in charge of financial management was lowest (2.92 points). In terms of evaluation of job satisfaction factors, the score of 'co-worker' was highest (3.99 points) while that of 'payment' was lowest (2.45 points). Average scores of general job satisfaction, organizational commitment, and turnover intention were 3.56 points, 3.54 points, and 3.07 points, respectively. Job achievement was the most significant influencing factor on general job satisfaction, organizational commitment, and turnover intention. According to the path analysis results, the degree of task satisfaction affected job satisfaction. Organizational commitment had a more significant effect on turnover intention than job satisfaction and mediate both job satisfaction and turnover intention. Although employees of CCFSMs endeavor to improve the quality of child-care facility foodservice, some facilities do not. Controlling turnover intention of employees is especially critical for CCFSMs since it is important for each employees to form strong bonds with child-care facilities as well as to shorten the time required to train new employees. Thus, job satisfaction, which is related to organizational commitment and turnover intention, can be improved by considering poorly scored job satisfaction factors such as wage or workload.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1443-1451
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• 2008

This study was performed to develop menu satisfaction index in Business & Industry (B&I) food service and to survey customer's menu satisfaction using the index. The menu satisfaction index included 16 items with Likert 5 point. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8917, which indicated highly reliable. Construct validity was assessed by principal components analysis and then four factors explaining 65.964% of the total variance were found. Among the 15 items of menu satisfaction, the average scores of all items were above 3.0 out of 5. As a result of analysis on menu satisfaction factors, 'propriety of food temperature' (3.52 out of 5) was the highest consideration followed by 'sufficiency of format' (3.46), 'excellence in food' (3.35) and 'well-being orientation' (3.31). It could be said that customer's perception on the menu quality was very positive. Four factors were correlated with overall menu satisfaction positively. Especially, 'excellence in food', and 'well-being orientation' and 'sufficiency of format' affected significantly on overall menu satisfaction. It concluded that customers were satisfied with portion size, temperature, price but their needs for taste and health/nutrition-related service would be increased. The menu satisfaction developed in this study should be applied to other B & I food service operation by type.