• 한국의류산업학회지
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• 제18권2호
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• pp.158-166
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• 2016

This study investigates the impact of fashion product attributes and mobile shopping mall attributes on impulse buying behavior and mobile shopping satisfaction. The findings provide new information to marketers on marketing strategy for mobile shopping malls. We obtained 283 usable questionnaires from college students. Data were analyzed by frequency analysis, correlation analysis, factor analysis using SPSS for Window 21.0 and confirmatory factor analysis and structural equation model analysis by AMOS 21.0. The results were as follows. The utility of fashion products attributes had the greatest impact on impulse buying behavior when buying fashion products in a mobile mall. Utility had a negative effect on impulsive buying behavior and exhibitionistic had a positive effect on impulsive buying behavior. Next, continuous management of mobile shopping mall attributes influenced impulse buying behavior. In addition, impulse buying behavior showed that the positive effect on satisfaction. Fashion product attributes had a greater impact on impulsive buying behavior than mobile mall properties when buying fashion products in the mobile mall; in addition, impulse buying facilitated customer satisfaction.

• 한국의류학회지
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• 제26권8호
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• pp.1128-1140
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• 2002

As consumers' alternatives in fashion store selection increase, they select different store types to purchase different product types. Therefore, the probability of patronage mix behavior according to product type increases. Understanding consumers patronage mix behavior, finding out the determinant attributes of fashion stores for each product type are important to retailers and marketers for building a successful merchandising and marketing strategies. Most of the previous researches in store selection and patronage assume consumer behavior as single store patronage, and thus relatively little is known about patronage mix behavior. Also, little attention has been given to product characteristics as an important variable in store patronage behavior. The purposes of this study were to determine the effects of product characteristics in consumers patronage mix behavior. In this study, a theoretical model including product characteristics as an intervening variable between store attributes and patronage behavior was developed. A Questionnaire was developed and data were collected form 464 adult women living in Seoul area in Korea. Factor analysis, paired t-test, ANOVA, Duncan test and discriminant analysis were employed to analyze the data. As a result, the suggested model was partially verified. First, the product characteristic was found to have an effect on perceived importance of store attributes and on determinant attributes of stores. Consumers were found to use different evaluative criteria for store attributes when they purchase different product types. Second, the perceived importance of store attributes was determined by consumer characteristics as well as product characteristics. Third, the determinant attributes in store selection were affected not only by the perceived importance of store attributes but also by the type of product to be purchased.

• 한국항만학회지
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• 제11권2호
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• pp.295-304
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• 1997

For evaluation of maritime power, the attributes of sea power are identified in this paper by system analysis method. A many fundmental factors of sea power are selected by survey of the extensive and thorough literatures on maritime power. And the factors are classified into 11 standard attributes by cluster method. The 11 standard attributes are as follows: geographical condition, character of territory, character of the people, maritime will of the government, shipping power, navel power, shipbuilding power, fishing power, ocean research and development, dependence on seaborne trade, number of ocean population. As the sub-attributes of the standard attributes, 37 composite factors and some basic factors are defined through careful survey and discussion with some experts. As the result of this study, the maritime power is systematically identified as maritime power system. And it is realized that the evalution of maritime power system is the hybrid MADM problem with both quantitative and qualitative factors.

• 대한영양사협회학술지
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• 제13권2호
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• pp.138-156
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• 2007

The purposes of this study were to a) measure the service quality attributes of foodservice type such as school foodservice, hospital foodservice and business & industry(B&I) foodservice, managed by contract management company(CMC), b) compare with service quality attributes by CMC scale, c) analyze overall customer satisfaction(CS) by the foodservice type and the CMC scale, and d) identify the effect of service quality attributes on an overall CS by the foodservice type and the CMC scale. The questionnaires were handed out to 6,620 customers of 207 school, 38 hospital, and 86 B&I foodservices in 108 CMCs. The statistical data analysis was completed using SPSS Win(ver 12.0) for descriptive analysis, t-test, reliability analysis, and multiple linear regression analysis. From an analysis on service quality attributes, 'proper arrangement of table and chair at hall distribution(3.53)', 'operation of nutrition education(3.50)' were highly perceived to student, 'correctable serving(4.08)', 'serve at fixed distribution time(4.08)', 'kindness of serving employee(4.04)' were highly perceived to patient, 'employee's kindness(3.84)' were highly perceived to customer of B&I. In comparison of service quality attributes by CMC scale, most scores of large enterprise(LE) were significantly higher than small and medium sized enterprise(SME) in school foodservice, hospital foodservice and B&I foodservice. Overall CS levels were 3.53 out of a maximum 5 on B&I, 3.46 on school, and 3.44 on hospital and were evaluated differently CS score by CMC scale. Finally, regression results for the effects of service quality attributes on overall CS by each of foodservice type were identified significantly different service quality attributes by foodservice type such as school, hospital, B&I(p<.001) and by CMC scale. For considering the goal of enterprise on profit-making through CS and the needs of customer on CS at moment of truth(MOT), the findings should be applied to the CMC and the foodservice industry.

• 대한영양사협회학술지
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• 제14권3호
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• pp.302-318
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• 2008

This study had the following four objectives: a) to measure the quality attributes of school foodservice based on responses of students, parents, and faculty members, b) to compare the quality attributes by city and province, c) to analyze the overall satisfaction of the respondents, and d) to identify the effects of the quality attributes on overall satisfaction by city and province. Questionnaires were distributed to 5,560 students, 1,920 parents, and 1,920 faculty members, and were collected using on/off-line mail (collection rate: 100%). The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, and multiple linear regression analysis. From the quality attributes analysis, 'providing information on foodservice' was perceived as being performed well by the students (78.8), parents (76.0), and faculty (87.7). However, 'pleasant foodservice environment' was given low scores by the students (62.4), and 'entertains suggestions offered to foodservice' was perceived as low by 66.1% of the parents and 74.9% of the faculty. Upon comparing the quality attributes by city and province, the majority of scores by students and parents in Busan were significantly higher than those of students and parents in others geographical areas. The overall satisfaction levels (scores) were as follows: 66.4 for students, 70.0 for parents and, 76.8 for faculty. Finally, in the regression results, which showed the effects of the quality attributes on overall satisfaction by city and province, improvements of 'food taste', 'kindness offered by employees', and 'menu variety' would increase satisfaction in most cities and provinces. However, other identified attributes were significantly different among the 16 cities and provinces that were examined. Therefore, these regions will need to make different efforts to improve customer satisfaction for school foodservice.

• 한국학교보건학회지
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• 제23권2호
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• pp.295-307
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• 2010

Purpose: This study was conducted to find ways to improve foodservice quality and satisfaction of middle school students in school lunch service. Recognition of concerns about school lunch and quality attributes was evaluated by gender. And we tried to investigate quality attributes which could affect degree of foodservice satisfaction by gender. Methods: Two hundred students from each of 6 middle schools (3 schools in urban and 3 schools in rural) in Gyeonggi Province were surveyed using self-developed questionnaires. Total of 1,103 questionnaires (male 556 and female 547) were collected and data were analyzed using descriptive analysis, t-test, cross table and stepwise multiple regression by SPSS 11.0. Results: There were not significant differences in average importance scores (male 4.09, female 4.06) and average performance scores (male 3.36, female 3.30) of quality attributes between middle school boys and girls. But there were significant differences in 7 and 6 of 25 quality attributes in evaluating importance and performance respectively by gender. There was not a significant difference (male 3.13, female 3.24) in degree of foodservice satisfaction by gender. But there were significant differences in the distribution of satisfaction. Stepwise multiple regression analysis showed that degree of satisfaction was influenced by a taste of food, quick complaint handling, providing favorite foods, and food hygiene in male students (F=$51.1^{***}$, adjusted $R^2$=.265). Degree of satisfaction was influenced by a taste of food, providing favorite food, proper meal prices, providing a wide variety of food in female students (F=$91.4^{***}$, adjusted $R^2$=.399). Conclusion: We found out that there were significant differences in quality attributes when evaluating importance and performance and in quality attributes which could affect foodservice satisfaction by gender.

• 대한영양사협회학술지
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• 제15권3호
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• pp.209-219
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• 2009

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

• 산업경영시스템학회지
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• 제35권1호
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• pp.57-65
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• 2012

The relationship between product quality/function and customer satisfaction has been considered an important point for the new product development. The seminal paper by Kano was the first to thoroughly address the non-linear relationship between product performance/function and customer satisfaction. In the analysis framework of the original Kano model, five factors are assumed, among which indifference factor occupies 40% in the classification scheme. When we analyze survey response using Kano model, many quality attributes can be resulted in indifference factor. This implies that some attributes which are meaningful tend to be classified as indifferent attributes for the customer satisfaction. In order to tackle this problem, a modified Kano model is proposed by reducing the indifference factor. The modified Kano model can be robust for the survey response. A survey is performed for the quality attributes of the smart phone. The response is analyzed and compared based on the original and modified Kano model. The surveyed quality characteristics of the smart phone are performance related attributes, application programs, functional attributes and subjective emotional quality attributes. Many quality attributes classified as indifference factor in the original model are classified as attractive, must-be, and expected factors, respectively.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.479-493
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• 2012

This study was conducted to investigate quality attributes which could affect foodservice satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: $3.29{\pm}1.21$ in 2005, $3.45{\pm}1.00$ in 2008, $3.94{\pm}0.98$ in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 ($3.09{\pm}0.97$) and in 2008 ($2.98{\pm}1.02$), but it was significantly increased in 2011 ($4.05{\pm}1.00$). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

• Child Health Nursing Research
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• 제26권2호
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• pp.222-237
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• 2020

Purpose: The purpose of this study was to analyze the concept of social support of nursing students using a hybrid model and to derive a definition and attributes of social support through theoretical, fieldwork, and final analysis stages. Methods: Twenty-nine studies were analyzed in the theoretical stage. Seventeen in-depth interviews were conducted with nursing students in the fieldwork stage. In the final analysis stage, the concept of social support was defined and the attributes were derived by integrating the theoretical and fieldwork stages. Results: The attributes of social support of nursing students identified in the final analysis consisted of two dimensions and eight attributes. The two dimensions were structural and functional support. The eight attributes were social network, educational, emotional, informational, economic, positive evaluation, self-esteem support, and support by providing a role model provision. The structural dimension included the social network support attribute. The functional dimension included the remaining seven attributes. Educational support and support by providing of a role model provision were newly derived attributes that reflected specific characteristics of nursing students. Conclusion: Based on the results of this study, we suggest that researchers should attempt to develop a scale to measure the social support of nursing students.