• Proceedings of the Korea Contents Association Conference
• /
• 2009.05a
• /
• pp.362-367
• /
• 2009

온라인상의 쇼핑에서 사용후기에 관한 많은 연구가 진행 중이지만, 사용후기를 보는 원인에 관한 분석에 대해서는 아직 부족함으로 연구를 진행하였다. 온라인상이기 때문에 가지는 위험 중에서도 사용후기를 통해서 어떤 위험을 가장 많이 가지고 있는지에 대해 우선 알아볼 필요성이 있을 것 같다. 이의 연구결과 기능적 위험을 가장 크게 지각하고 있었기 때문에 사용후기를 보는 이유로서의 근거가 될 수 있을 것이다. 둘째, 의류에 관련된 논문들을 보면 온라인상에서 구매를 꺼려하는 이유가 직접 눈으로 보고 만질 수 없다는 기능적 위험을 가장 크게 가지고 있었다. 그렇기 때문에 대리 시용구매를 할 수 있는 사용후기를 이용하여 의류제품을 온라인상에서 구매하는 것이 영향을 미치는 것인지에 대해 알아보고자 한다. 본 연구 결과, 긍정적인 후기를 보고 구매하려는 의도가 나타났었고 부정적인 후기를 보고 구매하지 않으려하므로 사용후기가 구매함에 있어 영향을 미치고 있음을 알 수 있었다. 마지막으로 사용후기를 중심으로 메시지를 보고 메시지에 대한 태도와 제품에 대한 태도, 그리고 구매의도 뿐만 아니라 메시지의 유형에 따라서 구전 의도나 사이트 재방문 의도라는 구매 행동에도 차이가 날 것이라고 추측했다. 연구 결과를 보면 유형별로 각각 다르게 영향을 미치고 있었으며, 부정적인 메시지로 인해 제품에 대한 좋지 않은 태도를 가지게 됨으로써 제품을 구입하려는 사이트 재방문 의도는 나타나지 않았다.

• Journal of the Korea Society of Computer and Information
• /
• v.28 no.12
• /
• pp.249-257
• /
• 2023

In this paper, we propose ways how portal site POI(Point-of-Interest) contents by analyzing the effect of portal site POI contents attributes on favorability, satisfaction, and visit intention, and to propose a strategic marketing plan using portal site POI contents in restaurants. In this study, a survey was conducted on 300 people who had experience using portal site POI contents. Through prior research, the portal site POI contents attributes were classified into accuracy, authority, aesthetics, and currency. To verify the research hypothesis, single regression analysis and multiple regression analysis were conducted to confirm the relationship between variables. To summarize the core research results, first, the portal site POI contents attribute showed a positive relationship with favorability. Second, it was found that the portal site POI contents attribute had a positive relationship with satisfaction. Third, it was found that favorability had an effect on satisfaction. Fourth, it was found that favorability had an effect on the visit intention. Fifth, satisfaction was found to have an effect on the visit intention. Based on the analysis results, in order to induce customer visits in restaurants, it is necessary to make good use of portal site POI contents to increase user favorability and to allow users to visit stores.

• Journal of the Korea Convergence Society
• /
• v.10 no.9
• /
• pp.301-309
• /
• 2019

This research's purpose is figuring out the influencing factor on nail salon visitors recommendation intention. For this research, survey data of 305 men and women in their 10s to 50s were gathered in the area. Gathering the surveys, 170 people who did not have insincere response and problematic toenails were excluded. The rest 135 was used for the study. After analyzing the outcome (F=5.588, p<.01), from problematic toenails in the ingrown toenails there was a statistical significant difference. In foot care and location, the difference effectiveness is care/home remedy/pharmacy.(F=4.319, p<.01). Looking at recommendation intention for problematic toenails at the nail salon (F=15.152, p<.01). In addition, is it possible for the nail salon to improve as well as to prevent problematic toenails, can the nail salon care for problematic toenails, foot care behavior, intention of visiting nail salon on recognition of professionalism influences on nail salon recommendation intention by statically appeared to be significant (F=16.847, p<.001). Therefore, this research recognizes and raises the nail salon visitors quality on problematic toenails. Following problematic toenails type, we can further extend to improve as well as to prevent judging from the given data.

• The Journal of the Korea Contents Association
• /
• v.20 no.9
• /
• pp.549-557
• /
• 2020

Recently, the number of coffee shops has continued to increase, and information searches have been increasing for consumers who want to visit coffee shops. We wanted to find out the impact on the intention of revisiting a coffee shop by adding information search factors to the existing coffee shop's selection properties and search for the actual selection properties, and summarize the results as follows. The analysis of this study was conducted in two ways, before and after visiting a coffee shop through information search. First, the four factors and optional attributes that are important in information retrieval were the reliability of information (the number of reviews and views by coffee shops, recent postings), physical environment (the proximity of stores, the atmosphere, size, presence of side menus), visuality of information (physical environment, background, design, easy composition), merchantability (the taste of coffee, convenience of parking). In addition, the selection properties for satisfaction after visiting coffee shops through information search were derived from five general characteristics of coffee shops, menu, information consistency, taste of coffee, and convenience of parking, and among them, the consistency of information, taste of coffee, and general characteristics of coffee were found to affect the intention of revisiting again.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.51-65
• /
• 2010

This study attempts to examine how the perception of risk and customer satisfaction influence the intention to recommend when selecting a Korean restaurant. 257 copies of the questionnaire for the Chinese students studying in Daegu and Gyeongsangbuk-do are analyzed. Three hypotheses were established and the results are as follows. First, as a result of difference analysis about perception of risk depending on dining types, there are significant differences in all factors of preception of risk partially. Second, as a result of difference analysis of customer behavior depending on dining types, there are significant differences between revisit intention and recommendation intention, and dining motivation and preferred Korean menu. Third, the effects of 6 factors of perception of risk on customer behavior are analyzed, and there are decreased customer satisfaction as the customers perceive financial and psychological crisis highly.

• The Journal of the Korea Contents Association
• /
• v.17 no.10
• /
• pp.72-84
• /
• 2017

This study aims to investigate how the service quality of a farm party affects the cognitive and emotional images of the farmhouse and revisit intentions by designing a research model and testing hypotheses. First, findings of the test show that when it comes to service quality, the physical environment and program contents of farm party have an effect on the cognitive image of the farmhouse while the qualification of party operators does not. Second, the physical environment of the party and party operator's qualification affect the emotional image but the program contents has no effect. Third, The cognitive and emotional images have an effect on the revisit intentions. It is certain that the farm party serves as cultural contents facilitating the rural economy and an emerging business model in the rural tourism. When we approach the farm party as a business model to provide service, not cultural contents as party, however, farmhouses may build a positive image as a new tourist destination and also see their economy facilitated. This study looks into Seoul and Gyeonggi areas and thus is geographically limited and does not cover national phenomenon.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.259-266
• /
• 2017

The purpose of this study was to improve satisfaction of university dormitory foodservice customers by analyzing the correlation between foodservice satisfaction and customer loyalty. The questionnaire was distributed to 510 students residing in a dormitory of a University located in Gyengsangbuk-do from 1st to 8th December, 2015. The average customer satisfaction score was 3.19/5.00. The category with the highest score was sanitation, followed by environment, food, reactivity, and menu. Male students showed significantly higher foodservice satisfaction score than females in terms of reactivity (P<0.01) category. Students living in the dormitory for over 2 years were significantly less satisfied with the dormitory foodservice in terms of menu (P<0.05) and reactivity (P<0.001) categories. The average customer loyalty score was 2.73/5.00. Scores for revisit intention, words-of-mouth intention, and intent not to switch were 2.80, 2.73, and 2.65, respectively. Revisit intention and words-of-mouth intention showed a significant (P<0.001) positive correlation with food, environment, menu, sanitation, and reactivity. Non-switching intention showed a significant (P<0.001) positive correlation with food, menu, and reactivity. After classifying customers into four groups according to customer satisfaction and loyalty, a comparison was carried out to determine satisfaction and loyalty by each customer stratum. In the "loyalist" group, satisfaction with sanitation and the advertise intention by revisit and words-of-mouth were significantly higher than in the other groups (P<0.001). In "defector" group, satisfaction with menu (P<0.001) and advertise intention by words-of-mouth (P<0.01) were significantly lower than in the other groups.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.109-118
• /
• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

• Journal of Korea Entertainment Industry Association
• /
• v.14 no.1
• /
• pp.61-73
• /
• 2020

The purpose of this study is to investigate the relationship between educational attainment, history, tourism, psychological benefits, educational benefits, and hedonic benefits on visitors 'intention, and to provide Suwon Hwaseong' We propose a suggestion point. The implications of this study are as follows. First, the participants of Suwon Hwaseong Fortress are not only aware of the fact that the meaning of Mars is simply a stone build-up, but also a place to learn Korean history, experience various cultural experiences and attractions, Should be developed and made available to tourists. Second, the officials of Suwon Hwaseong Fortress should develop educational materials to understand the history of Mars as the representative history of Korean history. Furthermore, contents that show the superiority of Suwon Hwaseong in comparison with various world cultures It is necessary to provide policy support so that it can be developed and provided. Third, the officials of Suwon Hwaseong Fortress will have to worry about the development of culture prototype that can be excavated as a tourism factor when visitors visit and how to provide contents. In order to make sure that tourists do not inconvenience during sightseeing, It should be enough. Finally, the officials of Suwon Hwaseong should provide various entertainment factors around Hwaseong, and should try to create a desire to visit Hwaseong through a systematic PR method.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.11
• /
• pp.13-27
• /
• 2000