• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.140-152
• /
• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• Journal of the Korean BIBLIA Society for library and Information Science
• /
• v.23 no.1
• /
• pp.215-234
• /
• 2012

The purpose of this study is to investigate asymmetric and nonlinear nature of the relationship between service attributes and global customer satisfaction, and to identify improvement strategies of service quality in libraries. In this study, two methods(such as kano's analysis and importance grid) were used to analyze the factor structure of customer satisfaction in libraries. The results show that two quality elements are classified as excitement factors, twelve quality elements are sorted as hybrid factor and eight quality elements are classified as dissatisfiers.

• Journal of Korea Society of Industrial Information Systems
• /
• v.18 no.1
• /
• pp.71-79
• /
• 2013

In order to enhance the understanding of social commerce which is widely spreading globally in a few years, the characteristics selecting social commerce company are analyzed by using quality function deployment(QFD) that is popular in quality management area. To achieve this purpose, this study investigates the concept, market environment, and major competitors of social commerce and interactive relationship between customer's requirements and service characteristics was uncovered by using the house of quality(HOQ) which is a method of QFD. In addition, this study proposes the conceptual model integrating analytic hierarchy process(AHP) and QFD by quantitatively evaluating the importance of customer's requirements and service characteristics.

• The Journal of the Korea Contents Association
• /
• v.12 no.9
• /
• pp.311-324
• /
• 2012

This study is to investigate consumer's purchasing behavior by types of retail store and to conduct Importance-Performance Analysis(IPA) to exhort adequate competitive strategy to the traditional market. The results of this study are as follows. First, the result shows that consumer spends more time and less money at the traditional market due to the difficulties of store searching by store arrangement and construction of the market. Second, this study suggest that the traditional market needs to change their competitive strategy in same level with the discount stores, the traditional market can concentrate their capability on specialization and uniqueness of their product to meet the consumer's needs. Third, according to the result on quadrant(concentrate here) of IPA, traditional market is marked on ease of refund, convenience of after service and parking facility, and cleanliness of bathroom while the discount store and the department store are marked on high credibility level and quality of product.

• 한국체육학회지인문사회과학편
• /
• v.55 no.5
• /
• pp.375-385
• /
• 2016

This study aims to find out the effect of attributes for selecting physical education institutions for preschooler by the director of early childhood education institutions on relationship quality and loyalty. The subjects were 254 directors of early childhood education institutions, which offer visiting physical education of physical education institutions for preschooler located in Busan and Gyeongnam Province, using convenience sampling method. 244 questionnaires of them were used for analysis. First, among attributes for selecting physical education institutions for preschooler recognized by the directors of early childhood education institutions, instructors qualification and the image of the institution had a positive influence on relationship satisfaction and all the four variables of early childhood education institutions directors' attributes had a positive effect on relationship trust. Second, among the four variables of attributes for selecting physical education institutions for preschooler recognized by the directors of early childhood education institutions, instructors qualification, tuition fee, and the image of the institution had a positive influence on loyalty. Third, both the two variables of relationship quality of the director of early childhood education institutions toward preschool physical education institutions had a positive influence on loyalty.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.9
• /
• pp.1499-1512
• /
• 2013

The purpose of this study was to compare the coffee shop visits of Koreans and Mongolians, and to determine the quality attributes that should be managed by Importance-Performance Analysis (IPA). The survey was conducted in Seoul and the Gyeonggi Province of Korea, and at Ulaanbaatar in Mongolia from April to May 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, with 253 and 250 responses from the Koreans and Mongolians, respectively, used for statistical analyses. From the results, Koreans visited coffee shops more frequently than Mongolians, with both groups mainly visiting a coffee shop with friends. Koreans also spent more time in a coffee shop than Mongolians. In addition, they generally used a coffee shop, regardless of time. In terms of coffee preference, Koreans preferred Americano and Mongolians preferred Espresso. The most frequently stated purpose of Koreans for visiting a coffee shop was to rest, while Mongolians typically visited to drink coffee. The general price range respondents spent on coffee was less than 4~8 thousand won for the Koreans and 2~4 thousand won for the Mongolians. Both Koreans and Mongolians obtained information about coffee shops from recommendations. According to the IPA results of 20 quality attributes of coffee shops, the selection attributes with high importance but low satisfaction were quality, price, and kindness for Koreans, but none of the attributes was found for Mongolians.

• The Journal of the Korea Contents Association
• /
• v.18 no.1
• /
• pp.587-595
• /
• 2018

This research aims to analyze the importance-performance among multiplex cinema selection attributes. Therefore, we collected data for visitors who visited the multiplex cinema and want to watch movies. Of the various multiplex cinema selection attributes, four factors were deduced that includes: major services, human services, physical environment, auxiliary services using exploratory factor analysis. In the quadrant I, the area of 'Concentrate Here' was 'diversity of screening time', 'diversity of movie genre', 'convenience of mobile app use', 'size and convenience of parking facility'. In the quadrant II, 'Keep up the Good Work' area was 'convenience of website booking', 'discounts through card partnerships', 'employee friendliness', 'accurate employee information delivery', 'comfortable seating', 'screen size', 'cinematic sound quality', and 'convenience of traffic' etc. The quadrant III, 'Low Priority' appeared to be 'membership system', 'tidiness of staff attire', 'resting space for waiting time', 'accessibility to the neighboring area', 'diversity of the snack corner', and 'overall cleanliness' etc. The quadrant IV, 'Possible Overkill' was 'appropriateness of the auditorium temperature' and 'service proficiency'.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.189-204
• /
• 2014

This study is aimed to identify the relationship between Korean restaurant selection attributes and behavioral intention regarding foodservice consumption tendency. In order to achieve the purpose of research, frequency analysis, factor and reliability analysis, correlation analysis, cluster analysis, chi-square test, variance analysis, and multiple regression analysis were conducted using SPSS 18.0. As a result of variance analysis, accessibility did not appear to have a significant difference in all clusters, food quality appeared to have a significant result (F=5.587, $p{\leq}.001$), employees' service appeared to have a significant difference (F=5.186, p<.01), and price discounts also showed a significant difference (F=4.921, p<.01). Therefore, the first hypothesis that the foodservice consumption tendency has a difference in the Korean restaurants selection attributes was partially selected. In order to verify the hypothesis that the Korean restaurants selection attributes affect behavioral intention, the sub-factors of the Korean restaurant selection attributes (accessibility of restaurants, food quality, employees' service, price discounts) were set as independent variables, and the behavioral intention of foodservice consumers was set as a dependent variable. As a result, the accessibility of restaurants (${\beta}=.092$) and price discounts (${\beta}=.299$) have a non-significant effect on behavioral intention. However, a significant result was shown in food quality (${\beta}=.379$, p<.001) and employees' service (${\beta}=.251$, p<.001). Thus, the hypothesis that the Korean restaurant selection attributes have a positive effect on behavioral intention was partially selected. Based on the results, foodservice managers need to build up strategic management to improve food quality with better ingredients, sanitation, adequate quantity, and consistent taste of food. In addition, they should provide better service with well-trained employees.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2010.11a
• /
• pp.203-206
• /
• 2010

임베디드 소프트웨어의 소스 코드에 대한 품질 검증은 매우 중요한 사항이다. 이에 다양한 시험을 통해 요구되는 품질 속성을 만족하기 위해 노력한다. 본 연구에서는 이러한 품질 확보 활동의 일환으로 구현 단계에서 진행하는 코드리뷰에 코딩 표준을 적용한 사례를 소개한다. 코딩 표준에 대한 다양한 연구와 도메인 내의 결함 분석을 통해 몇 가지의 코딩 표준을 제안하였으며, 이를 조직에 적용하기 위한 고려사항을 언급하였다. 마지막으로 적용 결과에 대해 분석하여 향후 진행될 방향으로 마무리 지었다.

• Journal of Intelligence and Information Systems
• /
• v.29 no.4
• /
• pp.69-90
• /
• 2023

The purpose of this study is to evaluate the service attributes and consumer reactions of telemedicine apps in South Korea and visualize their differentiation by constructing positioning maps. We crawled 23,219 user reviews of 6 major telemedicine apps in Korea from the Google Play store. Topics were derived by BERTopic modeling, and sentiment scores for each topic were calculated through KoBERT sentiment analysis. As a result, five service characteristics in the application attribute category and three in the medical service category were derived. Based on this, a two-dimensional positioning map was constructed through principal component analysis. This study proposes an objective service evaluation method based on text mining, which has implications. In sum, this study combines empirical statistical methods and text mining techniques based on user review texts of telemedicine apps. It presents a system of service attribute elicitation, sentiment analysis, and product positioning. This can serve as an effective way to objectively diagnose the service quality and consumer responses of telemedicine applications.