• Title/Summary/Keyword: Consumer satisfaction improvement

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A Survey on Preference and Satisfaction of the Customers Purchasing Ready-to-Eat Foods (즉석섭취식품 소비자의 구매선호도와 만족도 조사)

  • Chae, Mi-Jin;Bae, Hyun-Joo
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.788-800
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    • 2008
  • This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

A Study on Level of Participation and Satisfaction on Leisure by The Types of Money Attitudes in Adults Consumer (성인 소비자의 화폐태도 유형별 여가참여 및 만족에 관한 연구)

  • Kim, Young-Sook;Lee, Sin-Jung
    • Korean Journal of Human Ecology
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    • v.14 no.5
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    • pp.771-783
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    • 2005
  • The purpose of this study is to investigate level of participation and satisfaction on leisure by the types of money attitudes in adults consumer, and to offer useful informations for improvement of leisure life. The data used in this study were collected from 449 adult consumers in Busan. The results of this study are as followings: 1. The attitude factors of adult consumers toward money are divided into six factors. And according to the factor points, five clusters are obtained. 2. Demographic variables which influenced on the types of money attitudes were the size of a family, the household monthly income, and the educational background. 3. The differences of level of participation on leisure according to the types of money attitudes were significant to participation level, participation time, participation cost and participation satisfaction in leisure. 4. The differences of satisfaction on leisure according to the types of money attitudes were significant to the monthly leisure expenditure. 5. The influencing variables of satisfaction on leisure according to the types of money attitudes showed differences by the various cluster types.

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A Study on Deducing Quality Improvement Candidate Factors of IT Service Management System Based on SLA (SLA기반 IT서비스관리시스템의 품질개선 후보요인 도출방안 연구 : K사를 중심으로)

  • Jung, Sang-Chul;Kim, Myung-Seuk
    • Journal of Information Technology Applications and Management
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    • v.15 no.4
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    • pp.103-121
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    • 2008
  • Service Providers need to monitor the level of consumer's satisfaction on service they provide continuously and they use appropriate method to measure their operating status. They have to make a plan on their resource and infrastructure to provide their service in the right place at the right time whenever they need. Most previous studies on IT service quality are mainly focused on criteria or levels of quality measurement even though those criteria and levels should be set by considering consumer's needs. And considering for consumer's needs with managerial factors was not found on those studies. So, we suggest deducing quality factors for continuous improvement of IT service management system in this paper as identify the relative priority using QFD method which consider consumers' voices and managerial factors when decide quality factors of IT service management system introduced SLA. We also confirm that our suggestion is practicable and applicable for current operation by case study.

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Understanding consumer awareness and utilization of local food in Jecheon during the COVID-19 pandemic: a descriptive study (COVID-19 팬데믹 상황에서 제천시 로컬푸드에 대한 지역사회 소비자 인식과 이용 현황: 기술 연구)

  • Hye-ryeong Shin;Soojin Park
    • Korean Journal of Community Nutrition
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    • v.28 no.4
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    • pp.329-339
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    • 2023
  • Objectives: This study aims to explore consumer awareness and usage patterns of local food in Jecheon city during the COVID-19 pandemic, contributing to the establishment of the Jecheon City Food Plan. Methods: Surveys were conducted from July 24 to August 24, 2021, using a combination of web-link and self-administered methods for adults living in Jecheon city (n = 250). Descriptive analysis, t-test, importance and satisfaction analysis (ISA) of local food choice attributes were performed using SPSS Statistics. Results: Participants prioritized freshness when purchasing agricultural products. The freshness of Jecheon local food was the selection attribute with the highest consumer satisfaction and could provide purchase motivation. Approximately 73.6% of respondents understood the concept of local food, and 70% were familiar with Jecheon's local food. Notably, 94.8% expressed an intention to purchase but held negative views on selling local food in other areas. The need to increase the supply of local food to vulnerable populations and public school catering was highly recognized. The ISA identified 'affordable price', 'delivery service', and 'product information' as areas requiring improvement. On the other hand, 'freshness of products', 'quality for the price', and 'support for local farmers and economy' were identified as attributes to be maintained and strengthened. Conclusions: Consumers in Jecheon city recognized local foods as more than just 'consumer goods'. Our findings suggest the need for further research on local food revitalization and more comprehensive local food planning to enhance consumer satisfaction.

An Exploratory Study on Consumer Satisfaction and TAM of High Technology Electric Pen Product (전자펜 하이테크 상품의 소비자 만족도와 기술수용모델에 관한 탐색적 연구)

  • Kim, Yeon-Jeong
    • Journal of Digital Convergence
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    • v.17 no.3
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    • pp.161-168
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    • 2019
  • The purpose of this study analyze consumer usage characteristics and product development guide of electronic pen based on TAM theory(Davies, 1989). Research methods apply contents analysis(qualitative research) and Activity/Inactivity analysis of main consumer participation. Research results are as follows. Active consumer indicated 30-49 age, male, office job and research fellow. And they suggested stable power supply system, App connected pen function extension, add the modified pen function, advanced data recognition of pen, advanced take note ability and stable grip feeling of pen, selected line width, synchronization improvement with other smart device and charging function. These result indicated the importance product improvement diffusion factor of early market to main market. The future research of electric pen focused on different product strategy between electric pen and smart device connected electric pen.

A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle (식생활라이프스타일에 따른 판매 도시락 이용 실태와 만족도에 관한 연구)

  • Kim, Hyosuk;Huh, In-Joon;Lee, Sim-Yeol
    • Korean Journal of Community Nutrition
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    • v.25 no.4
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    • pp.267-279
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    • 2020
  • Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

Use and Customer Satisfaction with Catering Services among Women in Cheongju City (청주지역의 출장요리 서비스에 대한 이용실태 및 고객만족도)

  • Yun, Mi-Ja;Kim, Gi-Nam
    • Journal of the Korean Dietetic Association
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    • v.9 no.3
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    • pp.177-184
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    • 2003
  • In order to obtain baseline data for quality improvement of the catering services, a survey was carried out to investigate the consumer use and satisfaction with catering services. Subjects were 171 women who had used catering services within a year previously, and were replied to a questionnaire. The results were as follows: With respect to the use of the catering service, most reasons for using the catering service were no time and no cooking skills, and most events using catering services were the first birthday party and 100th day party for baby. The preferred meal cost was 8,000-10,000 won per person. With respect to customer satisfaction, over 60% of the people were satisfied with catering service which they had used ; they were satisfied with service quality and quantity of the dishes provided whereas they showed a little bit dissatisfaction in desserts and seasonal foods. It is recommended that supplying of sufficient desserts, and development of new and various menus according to seasons should be required to improve the consumer satisfaction with catering services.

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The influence of selecting dental hospital by hospital marketing : Focus on patient satisfaction (병원마케팅이 치과 의료기관 선택에 미치는 영향 : 의료소비자 만족도를 중심으로)

  • Noh, Han-Na;Kwon, Cho-Long;Hwang, Sun Hee
    • Journal of the Korean Academy of Esthetic Dentistry
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    • v.23 no.2
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    • pp.95-104
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    • 2014
  • This study is about the basis of satisfactions by patients : One is 'what factors of the marketing by dental medical service have an effect on consumers dental clinic' The other is 'what is the most important part when consumers choose the dental medical ser Seoul and Gyeonggi area unintentionally. Finally 446 people were analyzed. 6 general questions, 5 selective form questions when consumers choose the dental service, 11 satisfactions questions after treating and thought of reuse the dental service 6 (Likert scale) questions. Whether the choice of hospital dental marketing by dental analysis, both male and female hospital medical marketing and use of selected highly suggests that it does not respond. The resulting satisfaction analysis using the Hospital Dental Marketing consumer access to medical care, and then, a full explanation, comfort, quality and level, health care costs, treatment management, and symptom improvement were higher satisfaction with the item, select the dental healthcare after the analysis of the marketing of recycled doctors are otherwise subject the person selected from all entries equal to or higher than the average consumer satisfaction showed a higher medical doctor also higher reuse. Consequently, Through the use of marketing to choose the best dental healthcare need to providing quality care.

The Effect of Service Quality on Consumer Loyalty in Security System (경비업체의 기계경비 서비스 품질이 고객충성도에 미치는 영향)

  • Wang, Sug-Won;Kang, Min-Wan;Park, Yong-Jin
    • Korean Security Journal
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    • no.11
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    • pp.183-201
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    • 2006
  • In modern society, increasingly easier access to Internet makes people want higher and more advanced services. This trend, of course, appears in the field of Security System. This study which has been performed to prove the way service quality of Security System has an influence on customer satisfaction brought the following results. First, customer satisfaction depends on social demographic characteristics. In other words, each customer satisfaction to service quality makes a difference the way he/she gains information on available facility. Usually customers showed higher satisfaction when they accepted the information from other people. Second, customer satisfaction depends on service quality itself. The effort for improvement of work efficiency or service quality in both facility itself and surroundings can make more people use and recommend the Security System without cease.

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Analysis of the Importance-Satisfaction of the Grape Selection Attributes by Grape Consumption Level (포도소비수준에 따른 포도선택속성 중요도-만족도 분석)

  • Choi, Seung Gyun;Kim, Tae Young;Kim, Soo Min;Paik, Jin Kyoung;Choi, Hee Ryong;Kim, Tae In;Hong, Wan Soo
    • Journal of the Korean Society of Food Culture
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    • v.34 no.5
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    • pp.595-603
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    • 2019
  • This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.